Name: Chopped Salad and Avocado Yogurt Dressing
Ingredients: 3 cups romaine lettuce, chopped; 2 cup Brussels sprouts, thinly sliced; 3 carrots, grated; 1/4 cup sliced almonds; 3 eggs, hard boiled; 1/2 cup plain greek yogurt; 1 ripe avocado; 1 clove garlic; 1 Tbsp apple cider vinegar; 1 tsp salt; 2 Tbsp lime juice; 1 Tbsp Apple Cider Vinegar

Ingredients

Scale

For the Salad:

3 cups romaine lettuce, chopped
2 cup Brussels sprouts, thinly sliced
3 carrots, grated
1/4 cup sliced almonds
3 eggs, hard boiled

For the Dressing:

1/2 cup plain greek yogurt
1 ripe avocado
1 clove garlic
1 Tbsp apple cider vinegar
1 tsp salt
2 Tbsp lime juice
1 Tbsp Apple Cider Vinegar

Cook Mode Prevent your screen from going dark

Instructions

For the salad:

Finely chop the lettuce and sprouts and place in a large bowl. Peel then grate the carrots and add them to the bowl.
Top the vegetables with the almonds. Chop the hard boiled eggs and add to the salad.
Toss and set aside.

For the dressing:

In a small blender cup or food processor, blend together the ingredients until creamy. Store in the refrigerator for up to 5 days.
Drizzle on top of the salad and enjoy!