chopped salad with spicy chipotle dressing ~vegan, gluten free~

This chopped salad with spicy chipotle dressing is spicy, and I mean spicy!  Like the kind of spicy that makes you sweat and eyes water!

I love the smokey flavor of chipotle and I use just about any type of food as a vehicle for this dressing!  I add it to salads, sandwiches, burrito bowls or use it as a dip for veggie sticks!

This salad is an easy way to “Eat The Rainbow” for a boost of antioxidants and phytonutrients!

Chopped Salad with Spicy Chipotle Dressing ~vegan, gluten free~ A flavorful way to eat the rainbow!!!

Chopped Salad with Spicy Chipotle Dressing ~vegan, gluten free~ A flavorful way to eat the rainbow!!!

chopped salad with spicy chipotle dressing
Makes 2 salads and ~1 cup of dressing
Recipe type: Main
Cuisine: Vegan
  • For the Chipotle Dressing:
  • ½ cup extra virgin olive oil
  • ¼ cup water
  • juice of 1 lemon
  • ¼ cup vegenaise or mayo
  • 3-5 chipotle peppers in adobo sauce (depending on how spicy you like it!)
  • sea salt and pepper to taste
  • For the salad:
  • 2 heads romaine lettuce, chopped
  • ½ cup sliced olives
  • ½ cup cooked black beans
  • 2-3 carrots, shredded
  • 1 cucumber, diced
  • ½ cup corn (I used frozen organic corn)
  • ¼ cup red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • ½ avocado, sliced
  1. To make dressing:
  2. Add all ingredients to a food processor or blender and puree until well combined and chipotle peppers are minced. Add sea salt and pepper to taste. *Start by adding 1 chipotle pepper at a time until desired spiciness is reached*
  3. To make salads:
  4. Arrange toppings on a bed of fresh romaine lettuce, add 1-2 tablespoons of dressing and enjoy!

~Start by adding 1 chipotle pepper at a time until desired spiciness is reached!~

Chopped Salad with Spicy Chipotle Dressing ~vegan, gluten free~ A flavorful way to eat the rainbow!!!

As a nutritionist, I am always encouraging clients to “eat the rainbow.”  Getting a broad spectrum of colorful foods in your diet will help bring your health and wellness to a whole new level!  Colorful foods are rich in antioxidants, which have anti-cancer and anti-inflammatory properties.  They also contribute to heart health, digestive health, increase energy, increased immunity, eye and skin  health and cell protection.

Each day aim for 2 servings from each color:

Red:  apples, beets, peppers, cherries, grapes, red onions, pomegranates, berries, tomatoes, watermelon

Orange:  cantaloupe, carrots, mangos, oranges, squash, sweet potatoes, peaches, peppers

Yellow:  apples, bananas, corn, pears, pineapple, summer squash

Green:  apples, asparagus, avocados, honeydew melon, green leafy vegetables, brussles sprouts, broccoli, cucumbers, edamame, green beans, peas, pears, zucchini

Blue/Purple/Black:  berries, cabbage, eggplant, figs, grapes, olives, raisins, beans

White/Brown:  beans, cauliflower, coconut, garlic, legumes, chickpeas, nuts, mushrooms, pears, seeds (flax, hemp, sesame), whole grains (brown rice, barley, quinoa)

1 serving = 1/2 cup cooked or 1 cup raw or 1 medium piece of fruit

 Different combination of these foods also have varying synergistic effects, so mix it up!

Reference:  Institute of Functional Medicine

Chopped Salad with Spicy Chipotle Dressing ~vegan, gluten free~ A flavorful way to eat the rainbow!!!

raw beet slaw

This is the beet salad I mentioned in yesterday’s post.  Warning…it is highly addictive!

raw beet slaw

Beets are on my “Superfood List” because of their phytonutrient called betalains.  This phytonutrient is essential for the detoxification process and quenches inflammation in the body.  Research is showing that these powerful red pigments may also slow tumor growth…exciting stuff!   Beets are also great for pregnant women thanks to the B vitamins and iron essential to cell development and replenishing the body!

All the nutrition facts aside, beets just make you feel vibrant and alive!  In the Yogic world beets are said to support the first chakra or the “root” chakra, which keeps us grounded, energized and secure.  The root chakra is red, and beets are a red root…maybe there’s a connection here?

My sister-in-law shared this recipe with me.  She is studying nutrition at Bauman College in Northern California.  Once again, I modified the recipe a tad and this is what I came up with…

 raw beet slaw

Raw Beet Slaw

2 raw beets, shredded (I used a mandolin)

2 carrots, grated

1 apple, diced

2 scallions, chopped

½ cup pecans

½ cup unsweetened, shredded coconut flakes

juice of 1 orange

juice of 1 lemon

drizzle of olive oil

salt to taste

raw beet slaw

Mix all the ingredients up in a large bowl, chill for at least an hour (if you can wait that long, I couldn’t) to let flavors blend.

Raw Beet Slaw