Chopped BBQ Salad (with vegan protein options!)
This crisp and refreshing Chopped BBQ Salad is packed with healthy ingredients like tomatoes, cucumbers, carrots, corn & avocado and topped with a super simple BBQ Tahini dressing! Pick your protein, from beans to crispy tofu!
Ingredients
- 1 large head of Iceberg Lettuce or another lettuce of choice, about 8-10 cups chopped
- 1 cup corn thawed if using frozen
- 2 cups cherry tomatoes halved or quartered
- 1 medium english cucumber chopped small
- 2 medium carrots grated
- ½ red onion, pickled or fresh* see note
- 1 avocado diced
- Tortilla chips or homemade air fried chips optional topping, see note
Creamy BBQ Dressing
- ⅓ cup your favorite barbeque sauce (check for gluten free if needed)
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- ¼ cup apple cider vinegar
- salt & pepper to taste
Optional Protein Choices
- Pickle Brined Tofu see notes for recipe link
- Crispy Air Fryer Tofu see notes for recipe link
- Black Beans or Chickpeas
- Shelled Edamame
Instructions
- Start by choosing your protein option. If making a tofu option, prep that first! (Recipe links in notes)
- Prepare your fresh salad ingredients by chopping, dicing or slicing (per the ingredient note) and adding it all to a large bowl. Save the avocado and tortilla chips for serving.
- In a small bowl, add all the dressing ingredients and whisk to combine. Thin with 1 tablespoon of water as needed to get to desired consistency.
- (Note: Assemble the salads individually if there will be leftovers. Dressing and salad should be stored separately.) However, if the whole salad will be consumed, top the salad with the dressing then chop and mix well!
- Serve the mixed salad on plates, topped with avocado, tortilla chips (if using) and crispy pickled tofu (or protein of your choice!)