Salads of all kinds have become my weeknight meal go-to option of late. We have them at least twice a week, if not more. They are such a great way to get in multiple servings of veggies while also being quick and relatively simple to prepare, which is pretty much all I’m looking for after a full day of work while trying to get kids snacks, help with homework, etc. Chopped salads in particular have been on my mind since Josie started it all with the fabulous grilled summer veggie chopped salad and then went and made an equally awesome winter version. I also wasn’t kidding when I mentioned we might very well eat Mexican food for the entire month of May, and this salad was a perfect way to marry these two current obsessions.
To be honest, I’ve made a few attempts at similar salads over the past year but something about each of them was missing the mark. Finally I found what I was looking for – this is The One. Usually very talkative during dinner, I think the only words from Andrew through this meal were “Yum!” and “This is so awesome!” between bites (and between reminders from us not to talk with his mouth full.) This will surely be on heavy rotation for us for the next few months and probably far into the future. Give it a try and let me know what you think!