Chopped Summer Vegetable Salad

After the taco feeding, the girls will probably be feeling a little porky. This salad with some grilled fish or chicken is the answer. The amounts of each vegetable are not important. Change it up any way you like!

Ingredients
2 medium carrots, peeled, ends cut off, quartered lengthwise
1/2 lb. fresh beans, snapped
3 stalks celery, medium dice
1/2 hothouse cucumber, quartered lengthwise, seeds removed, medium dice
1 small red onion, about 3 oz. small dice
1 ripe avocado, medium dice
2 tomatoes, about 1 lb. medium dice
4 cups mixed greens, coarsely chopped
1/2 c. general purpose vinaigrette
3/4 c. freshly grated Parmesan cheese
salt, pepper, and sherry wine vinegar to taste

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Blanch the carrots and beans to soften slightly in heavily salted water, then remove to a plate to cool.

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Chop the cucumber,

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celery,

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onions,

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and beans, then transfer them to a salad bowl.

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Peel and chop the avocado,

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the tomatoes,

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and the greens,

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then combine everything in the bowl.

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Add the cheese, then drizzle the vinaigrette around.

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Gently toss to combine everything with your hands or salad tongs.

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Season to taste with salt and freshly ground black pepper. Adjust acid to taste with additional sherry wine vinegar.