Olivia's Organics

Chopped Spring Salad

Brighten up your lunch or dinner table with this superb spring salad!

Yield: 2-4 Side Servings


Slice each stalk of celery lengthwise, then chop into small pieces, about a centimeter each. Dice fennel into 1cm cubes, similar size to celery. Dice radishes into 1cm cubes as well. Chop asparagus into 1cm pieces as well. Toss all the vegetables along with chickpeas in a large bowl.

In a separate small bowl, combine olive oil, lemon juice, honey and salt and whisk to combine. Pour dressing over salad and toss. Serve room temperature or chilled.

*Photo and recipe by @vestal_life