Ugly Produce. Delivered.

Herby Chopped Salad

 Photo by Natasha Feldman

Photo by Natasha Feldman

This salad, from Natasha Feldman of Nosh With Tash, is a winner because you can throw anything in it that you’ve got in your fridge. The more vegetables and the more color the better. It's a great way to make the most of your Imperfect box and you can play with different textures and new ingredients. The options are endless!

Ingredients

Salad

  • 2 small heads of lettuce (chopped)
  • ¼ c olives of your choosing (halved and pitted)
  • Small tub of fresh mozzarella (quartered)
  • ¼ tsp dried oregano
  • ¼ red onion (sliced thin and soaked in water, trust us)
  • 2 Imperfect cucumbers (chopped)
  • A few Imperfect cherry tomatoes (quartered)
  • 1 can of cooked chickpeas (or fresh!)

Dressing

  • ½ c olive oil
  • ¼ c red wine vinegar
  • ¼ c fresh chopped herbs (we like parsley, chives + basil)
  • Juice of ½ of a lemon
  • 1 shallot (minced)
  • 1 clove of garlic (minced)
  • Salt and pepper to taste

Instructions

Dressing

  1. Combine all ingredients in a mixing bowl and whisk until emulsified
  2. Taste, and add salt, pepper or lemon juice if needed
  3. Dressing always tastes better after it’s settled for a bit, so if you can make it at least 30 minutes before serving that’s ideal

Salad

  1. Combine all the chopped vegetables into a large bowl (or into a few small to-go containers if you’re meal prepping)
  2. Sprinkle salad with salt, pepper and dried oregano flakes
  3. Toss with dressing just before serving. If you're going the meal-prep route, just bring your dressing to work in a smaller container alongside your salad

Recipe Notes

If you’re not into chickpeas, you can swap them for another protein. We love adding chopped hazelnuts or almonds for some extra crunch. This makes a great work lunch, weeknight dinner, or beautiful addition to a brunch spread!