salad

salad

 

 

This interpretation of the Ivy Salad is from GOOP’s, My Father’s Daughter Cookbook. It is a detox-friendly combination of hot and cold ingredients. Perfect after a weekend filled with holiday parties so you can set the reset button. You can substitute the chicken or salmon for tofu, which will add a vegetarian option for protein.

GOOP’S Ivy Chopped Salad
Author: GOOP
Ingredients
  • MAKES 2
  • 1 large avocado
  • 3 medium zucchini, sliced lengthwise into ⅓-inch-thick slices
  • 1 bunch scallions, white and light green parts only
  • 2 chicken breast or salmon fillets (6 oz each)
  • 3 tablespoons extra-virgin olive oil
  • coarse salt
  • 2 heads butter lettuce, leaves separated, cut into thick strips
  • ⅓ cup fresh cilantro, roughly chopped
  • ¼ cup fresh basil, roughly torn
  • 1 lime, quartered
  • for the clean balsamic & lime vinaigrette:
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown rice syrup
  • 1 tablespoon fresh lime juice
  • 6 tablespoons olive oil
  • coarse salt
  • freshly ground black pep. Drizzle with vinaigrette; serve with lime quarters.
Instructions
  1. Whisk vinegar with brown rice syrup and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.
  2. Heat a grill or grill pan over medium-low heat.
  3. Rub zucchini, scallions and chicken or salmon with oil; sprinkle with salt.
  4. Grill vegetables and protein for about 20 minutes until browned and cooked through, flipping once.
  5. Cut zucchini and scallions into a medium dice.
  6. Slice avocado in half, discard pit and dice.
  7. Break chicken or salmon into large pieces.
  8. Toss grilled vegetables with lettuce, avocado, cilantro and basil; place on a large platter and top with salmon.
  9. Drizzle with vinaigrette; serve with lime quarters.