Summer Veggie Chopped Salad

• 4 cups Lettuce
• 1 cup Cauliflower Florets
• 1 cup Zucchini Rounds
• 1 cup Cucumber Slices
• 1 cup Avocado Chunks
• 1 cup Cherry Tomatoes
• 1 cup Raw Corn Kernels
• 1/4 cups Green Onion Slices
• 4 ounces, weight Smoked Trout (optional)
• FOR THE VINAIGRETTE:
• 1 Shallot, Minced
• 2 teaspoons Whole Grain Mustard
• 1/4 cups Red Wine Vinegar
• 1/4 cups Olive Oil
• Kosher Salt And Pepper To Taste

1. 1. On a large cutting board, pile all of your lettuces and vegetables.
2. 2. Using a large knife, chop everything up to a desired size (bite-sized, not too small!).
3. 3. In a small container or Mason jar, combine the ingredients for the vinaigrette. Shake to combine and season to taste.
4. 4. Add to a bowl and toss with just enough dressing to coat the vegetables and lettuce.
5. 5. Serve in bowls and add the smoked trout or preferred protein to the top.

cauliflower, zucchini, cucumber, avocado, tomatoes, kernels, ubc, trout, vinaigrette, shallot, grain mustard, ubc, ubc, salt

Taken from tastykitchen.com/recipes/salads/summer-veggie-chopped-salad/ (may not work)