California Chef’s Salad
This recipe is inspired by all the great Chef Salads I’ve enjoyed at restaurants across the country.
This classic American Chef’s Salad has carrots, radish, avocado, and Jack cheese. Fresh sprouts and sunflower seeds make this recipe a balanced meal to enjoy for lunch or dinner, with a California twist.
This recipe is great for those following a Vegetarian, Gluten Free, Paleo or Keto lifestyle.
BEST RESTAURANT WITH CHEF’S SALAD
I’ve always loved a great chef salad with a creamy dressing. My favorite was at Tortilla Flats in Laguna Beach. One of the cooks went on to open his own restaurant, Javier’s, which also has a great chef’s salad.
There are many chef salad variations but certain elements are key. They include fresh, crisp lettuce greens, carrots, shredded white cheese, and a creamy dressing.
HOW TO MAKE A CHEF SALAD
The classic chef salad ingredients are fresh and crispy lettuce greens, carrots, shredded white cheese, and a creamy dressing.
I made this recipe into a full meal by adding avocado, sprouts, and sunflower seeds. All three are great vegetarian protein sources (along with the Homemade Buttermilk Dressing).
Here are the ingredients you need to make this easy and delicious chef salad recipe.
INGREDIENTS FOR A CHEF SALAD
- Bib lettuce / Boston lettuce / Butter lettuce
- Baby spinach or baby kale
- Carrots
- Radish
- Sprouts (I use broccoli sprouts)
- Jack cheese
- Ripe avocado
- Roasted & salted sunflower seeds
CHEF TIP
This salad stores well for 5-7 days for meal prep.
Don’t know how to matchstick carrots? Use a mandolin or sliced carrots in half moons for the same texture.
Chicken pairs well for this salad if you would like added protein.
IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING
- Heirloom Tomato & Summer Corn Salad
- Tarragon Vinaigrette
- Freekeh, Fennel & Pomegranate Salad
- Citrus Sumac Dressing
- Halloumi Salad Recipe with Fennel & Green Beans
Chef’s Salad
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Chop
- Cuisine: American
- Diet: Vegetarian
Description
This classic American Chef’s Salad has carrots, radish, avocado, and Jack cheese. Fresh sprouts and sunflower seeds make this recipe a balanced meal to enjoy for lunch or dinner.
Ingredients
- 4 cups Boston lettuce (bib lettuce or butter lettuce)
- 2 cups fresh spinach or baby kale
- 3 carrots, matchstick (about 1 cup)
- 4 radishes, thinly sliced
- 1 cup sprouts
- 1 cup shredded jack cheese
- 1 ripe avocado, diced into chunks
- ½ cup roasted & salted sunflower seeds
- Homemade Buttermilk Dressing
Instructions
- Start by making the Buttermilk Dressing. Chill for 30 minutes to set the flavor. Will the dressing is in the fridge, start on the salad.
- In a large salad bowl, combine Boston lettuce and spinach. Add matchstick carrots, slivered radish, sprouts and shredded jack cheese.
- Add ¼ – ½ cup of dressing and toss well to combine. Add more dressing to taste. Serve into 4 salad bowls. Top with sunflower seeds and avocado. Enjoy.
Notes
This salad stores well for 5-7 days for meal prep.
Don’t know how to matchstick carrots? Use a mandolin or sliced carrots in half moons for the same texture.
Chicken pairs well for this salad if you would like added protein.
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