Recipe: Chopped Spring Salad with Avocado Herb Dressing

I love a good chopped salad. Especially one that requires little to no chopping from me. Now, don't get me wrong, I love to chop away in the kitchen- but we all need a break from time to time, right?! Right.

Crunchy, herby, zesty and easy- serve it as a side or pair it with your favorite protein for a full meal, this is the flavor packed salad you'll make over and over again, this spring and summer.

Simple Chopped Spring Salad with herb avocado dressing

Ok here's the deal, as with everything, I'm all about simplifying. So this is what you're going to do:

  1. Gather all your salad ingredients. Chop 'em in the food processor as directed.

  2. Toss 'em in a bowl, scrape out the processor.

  3. Process the dressing in the same processor (it's all going to be mixed together- but if you do it the other way around, it won't work). Meanwhile, toss together the rest of the salad ingredients.

  4. When you're ready to serve, toss with dressing and enjoy!


1/2 cup radish

1/2 cup celery

1 cup english cucumber, cut into large chunks.

1 cup fresh spring peas, lightly steamed or blanched (2-3 minutes)

1/3 cup pumpkin seeds

optional but recommended: 1 cup sunflower or pea sprouts

  1. Add radish, celery and cucumber to food processor. Pulse until well chopped.

  2. Toss with peas, pumpkin seeds and sprouts if using. Toss with dressing (below) before serving.


In a food processor, combine:

1 medium avocado

1 tbsp lemon juice (more if desired)

2 tbsp extra virgin olive oil (more if needed)

1 large handful each: stemmed dill, parsley and mint

1 clove garlic (optional)

1 tsp honey

pinch sea salt

  1. Blend until well combined. Stream in more olive oil as needed for desired consistency. Add more lemon juice for more acidity or more honey for more sweetness. Season to taste with sea salt.

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© 2020 Kristin Rugg Dovbniak for Healthy Mama Kris. All Rights Reserved. Terms of Use

Headshots Marie Guagliardo Photography & Sarah Zollo Portraits