Trader Joe’s makes us happy. Very happy. Everytime that we visit, we return home with something we did not know existed but feel as if we can never again live without. Recently, we found the Cruciferous Crunch Collection, which contains chopped kale, Brussels sprouts, broccoli, green cabbage and red cabbage. What does that sound like? The foundation for a perfect summer salad, that’s what.
Of course, we at G@H can never leave a good thing well enough alone. So, we added avocado, chopped dates, fresh raspberries, slivered almonds, and grated Parmesan cheese. We dressed it with oil and lemon juice and topped it with grilled chicken breast.
We are especially proud of those raspberries, which we grew in our backyard. Filling, clean, flavorful, crisp, this chopped cruciferous salad with lemon olive oil dressing tastes like summer in a shallow bowl.
Lemon Olive Oil Dressing
Ingredients
- 1/3 cup of extra virgin olive oil
- Two tablespoons of lemon juice
- One tablespoon of dijon mustard
- Pinch of sea salt
- Pinch of black pepper
Directions
Blend ingredients together. Use half for marinating the chicken breast; use the other half to dress the salad.
Grilled Chicken Breast
Ingredients
- Two chicken breasts
Directions
Place chicken breasts in a plastic resealable bag. Pour lemon olive oil dressing. Shake to coat chicken breasts. Refrigerate for one to two hours.
Heat grill. Cook chicken breasts on direct medium heat until they reach an internal temperature of 165°F—about 8 to 12 minutes. Remove. Cut into slices.
Chopped Cruciferous Salad
Ingredients
- One bag of Cruciferous Crunch Collection from Trader Joe’s
- One avocado, sliced
- Three dates, pitted and chopped
- Two tablespoons of slivered almonds
- Two tablespoons of grated Parmesan cheese
- 8-10 fresh raspberries
Directions
In a large salad bowl, add ingredients in the order listed above. Add lemon olive oil dressing. Toss. Serve topped with chicken breast.
