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Food & Home

My Ivy Chopped Salad Reinterpreted

This interpretation of “My Ivy Salad” from My Father’s Daughter is a detox-friendly combo of delicious hot and cold ingredients.

1. Whisk vinegar with brown rice syrup and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.

2. Heat a grill or grill pan over medium-low heat.

3. Rub zucchini, scallions and chicken or salmon with oil; sprinkle with salt.

4. Grill vegetables and protein for about 20 minutes until browned and cooked through, flipping once.

5. Cut zucchini and scallions into a medium dice.

6. Slice avocado in half, discard pit and dice.

7. Break chicken or salmon into large pieces.

8. Toss grilled vegetables with lettuce, avocado, cilantro and basil; place on a large platter and top with salmon.

9. Drizzle with vinaigrette; serve with lime quarters.

Original recipe from My Father’s Daughter.