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
2 cans
avocado, peeled, pitted and diced
1⁄4 cup
white or light tuna, in water or oil, drained
1 cup
Chickpea Croutons
1⁄2 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