At Abingdon Olive Oil Company, we’re all about fresh, vibrant meals that celebrate the season, and our Springtime Chopped Salad with Lemon Olive Oil is a perfect springtime lunch! This dish features crisp cucumbers, romaine lettuce, and hard-boiled eggs, all tossed with a zesty dressing of AOOC Lemon Olive Oil and our rich 18-Year Barrel-Aged Traditional Balsamic, then topped with creamy avocado. Ready in just 15 minutes, it serves two—ideal for a quick, healthy meal on a warm May day.
Why AOOC Ingredients Shine
AOOC Lemon Olive Oil brings a bright, citrusy note to this salad, perfectly balancing the tangy Dijon mustard and the rich, velvety depth of our AOOC 18-Year Barrel-Aged Traditional Balsamic. These premium ingredients elevate a simple chopped salad into a flavorful, satisfying dish that’s as nutritious as it is delicious. With AOOC, every drizzle brings quality and taste to your table!
A Fresh, Crunchy Lunch for Spring
This Springtime Chopped Salad is all about fresh, vibrant flavors and satisfying textures, perfect for a light spring lunch. The combination of crisp cucumbers, tender romaine, and protein-packed hard-boiled eggs gets a zesty kick from the AOOC Lemon Olive Oil and Dijon dressing, while the AOOC 18-Year Barrel-Aged Traditional Balsamic adds a rich, slightly sweet depth. Chopping everything together on a cutting board ensures every bite is perfectly coated, and the creamy avocado topping adds a luxurious finish. It’s a quick, no-fuss meal that’s bursting with springtime freshness.
Tips for Perfect Springtime Chopped Salad
- Chopping: Chop the ingredients to your preferred size—finer for a more cohesive salad, or slightly larger for more texture.
- Eggs: Use 2 eggs for a lighter salad, or 4 for a more protein-packed meal.
- Turkey: For a vegetarian option remove the turkey!
- Avocado: Add the avocado just before serving to keep it fresh and prevent browning.
- Serving Suggestion: Pair with a slice of crusty bread for a complete lunch.
A Fresh Lunch in 15 Minutes
This Springtime Chopped Salad with Lemon Olive Oil is a quick, flavorful way to enjoy a healthy spring meal. With a handful of ingredients and a cutting board, you’ll have a vibrant, satisfying lunch ready in no time. Perfect for a busy weekday or a light weekend bite, this recipe is a must-try!
Springtime Chopped Salad with Lemon Olive Oil
iMake this Springtime Chopped Salad with AOOC Lemon Olive Oil! A fresh, gluten-free spring lunch with cucumbers, romaine, eggs, and avocado—ready in 15 minutes for two. l
Ingredients
- 4 sliced turkey deli meat
- 2-4 mini cucumbers (depending on size, about 1 cup sliced)
- 2 handfuls shredded lettuce (from 1 head of romaine, about 2 cups)
- 2-4 hard-boiled eggs (depending on preference)
- 1 tbsp Dijon mustard
- 2 tbsp AOOC Lemon Olive Oil
- 1 tbsp AOOC 18-Year Barrel-Aged Traditional Balsamic
- Salt and pepper, to taste
- 1 ripe avocado, diced
Instructions
- Prepare the Ingredients: On a large cutting board, arrange the turkey slices, mini cucumbers, shredded lettuce, and hard-boiled eggs in a single layer.
- Add the Dressing: Drizzle the Dijon mustard, AOOC Lemon Olive Oil, and AOOC 18-Year Barrel-Aged Traditional Balsamic over the ingredients. Season with salt and pepper to taste.
- Chop the Salad: Using a sharp knife, chop all the ingredients together on the cutting board until they’re finely mixed and bite-sized. The dressing will blend in as you chop, coating everything evenly.
- Serve: Divide the chopped salad between two bowls. Top each bowl with diced avocado and serve immediately.
Serving Note: This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 1 day (add avocado just before serving to prevent browning).
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