Kitchen Sink Salad

Kitchen Sink Salad | ChopChop


Here’s a favorite example of the mix-and-match principle: a main-dish salad that won’t leave you hungry since it’s packed with filling, delicious ingredients. If you like, you can swap in a favorite salad green for the romaine. 

Hands-on time: 20 minutes
Total time: 30 minutes
Makes: 4 Servings

Kitchen Gear: 

Sharp knife (adult needed)
Cutting board
Measuring cup
Medium-sized bowl
Can opener
Salad servers or tongs 


large head romaine lettuce, cored and chopped
English cucumber (the kind that comes wrapped in plastic), diced
avocado, peeled, pitted and diced
(5-ounce) cans white or light tuna, in water or oil, drained
1⁄4 cup
chopped fresh basil leaves
1 cup
Chickpea Croutons
1⁄3 cup
Garlicky Mustard Vinaigrette


1. Put everything in the bowl, toss, and serve right away or cover and refrigerate up to 2 hours. 


Fancy That!

Add one of the following:
1 tomato, cored and chopped
1⁄2 cup crumbled feta cheese
1 orange, peeled, seeded, and diced
1⁄4 cup chopped green or black olives