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Chopped Salad with Creamy Parsley Dressing

There are a few things that are quintessentially summer—

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  • Beach days
  • Camping trips
  • Lake swims and rope swings
  • Picnics
  • BBQs
  • Mojitos
  • and, well, salad



Okay that last one may be a little bit of a stretch for some, but you get where I’m going with this – salad + summer = the perfect match.

I am a salad fiend, and am regularly on the hunt for new healthy recipes to serve to my family and friends. On my most recent search I came across a too-good-not-to-make recipe from Gwyneth Paltrow’s cookbook, It’s All Good. When it comes to a salad recipe, I have a few criteria’s that it has to meet—

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  • It needs to be healthy, no surprise there
  • Nutritious, also probably no surprise
  • Nutrient-dense
  • Flavourful
  • and filling



One of the best ways to transform salad from some limpy greens on your plate to a meal you can’t wait to gobble up, is what you put in it – and Gwyneth’s power chopped salad recipe is loaded with all the right stuff. Crispy romaine, peppery arugula, crunchy protein-packed chickpeas, fresh tomatoes, deliciously sweet beets and nutrient-dense hard-boiled eggs, this salad has it all. Including a dressing you’ll want to lick off your plate… I know because I had to stop myself from doing it.

Give it a go and let me know what you think! In my humble opinion, it’s the perfect summer salad. 🙂




Power Chopped Salad with Creamy Parsley Dressing

From Gwyneth Paltrow’s It’s All Good

Serves 4



2 hearts of romaine, finely shredded

2 handfuls baby arugula, roughly chopped

14 ounces chickpeas, rinsed and drained

2 vine ripened tomatoes, diced

2 cooked beets, peeled and diced (boiled or roasted)

4 hard-boiled eggs, peeled and quartered



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  • Place romaine and arugula in a bowl and toss with ¼ cup of dressing so the lettuces have a light coating.
  • Divide the mixture among 4 plates or on a large platter.
  • Over the top of the lettuce, evenly scatter the chickpeas, tomatoes, beets and hard-boiled eggs.
  • Drizzle each portion which another tablespoon or two of the dressing and serve immediately.



Creamy Parsley Dressing

Makes about 1 ¼ cups



Leaves from 1 bunch organic Italian parsley

3 tbsp white wine vinegar

¼ cup extra virgin olive oil

¼ cup organic Veganaise

3 tbsp water

½ tsp coarse sea salt

¼ tsp freshly ground black pepper



Combine all ingredients in a blender until completely pureed. Keeps well in a jar with a fitted lid for up to one week.


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