Choppity Chop Veggie Cobb Salad Recipe Garlecchina

• 4 large or 6-7 medium cucumbers (pickling work best) seeds and peel removed, diced into small squares
• 2 cans artichoke hearts in water, drained, squeezed- cut into small squares
• 7-ish semi-firm plum tomatoes, seeds removed, cut into small squares
• 3 medium full scallions, chopped finely
• 1 clove garlic, finely chopped or crushed (optional)
• 3 peppers of different colors (reco: green, yellow, orange for looks), de-seeded, cut into small squares
• 2 avocados- somewhat firm but not unripe- cut into small squares
• Cracked Black to taste
• Sea Salt to taste
• Olive Oil to taste
• Red Wine Vinegar to taste
• OPTIONAL and NON-VEGAN: Feta Cheese Crumbles to garnish on top
• OPTIONAL and NON-VEGGIE: Chopped Grilled Chicken Chunks to mix in
• 1/4-1/3 cup fresh basil, washed and chopped small

1. Wash all ingredients and de-seed.
2. Chop all into fine squares.
3. Add seasonings last.
4. Add oil and vinegar last.
5. Mix, but not too hard.
6. Add avocados at the to avoid browning.
7. Serve an optional bowl of feta for your guests to garnish on top.

cucumbers, water, full scallions, clove garlic, peppers, squares, salt, olive oil, red wine vinegar, feta cheese crumbles, nonveggie, fresh basil

Taken from www.chowhound.com/recipes/choppity-chop-veggie-cobb-salad-11462 (may not work)