Chartreuse Salad

This recipe, from chef Melanie Stewart at Whole Foods Market North Miami, makes a gorgeous all-green salad. Change the ingredients based on what’s fresh and in season.
Photography By Alfredo Añez | July 01, 2015

Preparation

In a large bowl, combine all ingredients and toss gently to combine. Fix the dressing.

Combine all ingredients in a Ball jar with a lid. Shake well. Pour dressing over salad and toss well.

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Ingredients

  • 5 cups chopped romaine lettuce hearts (bagged variety is OK)
  • 2 ripe avocados, pit removed, flesh scooped out, broken up with a spoon
  • 6 ribs celery, chopped rough
  • 1 cup pitted green olives
  • 1/2 cup shelled pistachios or pumpkin seeds, shelled
  • Big handful basil leaves, about 1 cup, washed and patted dry
  • 2 tablespoons fresh tarragon (optional)
Dressing
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons Bragg liquid aminos
  • 1 tablespoon local honey Freshly ground black pepper to taste
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