LORI NEdescu,




Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Chop Salad

Chop Salad

Chop salads are super popular in NYC. I’m not sure why the rest of the world is slow to adopt them because they are wonderful. Chop salads are exactly what they sound like; all your salad ingredients are just chopped up a bit before being dressed and served. Sure, it is one extra prep step… but It makes eating easier and improves the taste as you can get everything in one bite.


Ingredients: (2)

  • Salad:

    • 1/2 head Iceberg Lettuce, shredded

    • 3 Carrots, use a peeler to ‘shave’ the carrot

    • 3 mini Cucumbers, sliced

    • 1 small can Mandarin Oranges, drained

    • 1/4 cup Red Onion, sliced thin

    • 1/4 cup Almonds, chopped

    • 1/2 cup cooked Quinoa

  • Dressing:

    • 4 tbsp Mayo

    • 1 tbsp Amino Acids

    • 1/2 Lime Juice

    • 1 tbsp Maple Syrup

  • Optional Extras

    • Go Raw Sprouted Watermelon Seeds

    • Salt

    • Jalapeno, thinly sliced

    • Salmon, Chicken, or Chickpeas… or any other protein!

How To:

Toss all the ingredients in a bowl. Empty out on a cutting board. Chop everything roughly into smaller bits. While the bowl is empty, whisk together the dressing ingredients. Add the chopped salad bits back into the bowl with the dressing. Use tongs to toss it all together. Enjoy!

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