Veggie-Packed Chef’s Salad

Get ready to indulge in our Veggie-Packed Chef’s Salad! This colorful creation bursts with fresh flavors and nutritious goodness. Begin with a bed of crisp romaine lettuce, generously adorned with vibrant vine-ripened tomatoes, creamy avocado chunks, and crunchy cucumber bites. Add a hearty portion of deli turkey, complemented by savory shredded mozzarella cheese and protein-rich hard-boiled eggs. Drizzle with creamy yogurt ranch dressing to tie it all together in a symphony of taste and texture. Quick to assemble and bursting with wholesome ingredients, this salad is a delightful medley of flavors and nutrients, perfect for a satisfying and nutritious meal any time of day!

Prep Time: 15 min
Cook/Assemble: 5 min

Ingredients:

  • 1 large container chopped romaine lettuce
  • 2 vine ripe tomatoes, cut into bite sized chunks
  • 2 large avocados, cut into bite sized chunks
  • 1 cup cucumber, large dice
  • ½ lb deli turkey, roughly chopped
  • ½ cup shredded mozzarella cheese
  • 4 hard boiled eggs, diced
  • Yogurt ranch dressing, enough to coat

Directions:

In a large bowl, gently toss together romaine lettuce, tomatoes, avocados and cucumbers with just enough ranch dressing to coat. Divide salad among serving bowls and top each with 2 oz turkey, 2 tbsp shredded mozzarella cheese and 1 hard boiled egg. 

Other Ways To Prepare This Meal:

Plant-based: Substitute the turkey with canned chickpeas that have been drained and rinsed. Use vegan cheese shreds instead of mozzarella. Use vegan ranch or your favorite vegan dressing.

Kid-friendly: Roll their salad up in a wrap and serve with a fruit kebab.

Serving suggestion: Serve with your favorite loaf of whole grain or sourdough bread.