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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.

makes 2

1 large avocado

3 medium zucchini, sliced lengthwise into ⅓-inch-thick slices

1 bunch scallions, white and light green parts only

2 chicken breast or salmon fillets (6 oz each)

3 tablespoons extra-virgin olive oil

coarse salt

2 heads butter lettuce, leaves separated, cut into thick strips

⅓ cup fresh cilantro, roughly chopped

¼ cup fresh basil, roughly torn

1 lime, quartered

for the clean balsamic & lime vinaigrette:

2 tablespoons balsamic vinegar

1 tablespoon brown rice syrup

1 tablespoon fresh lime juice

6 tablespoons olive oil

coarse salt

freshly ground black pepper

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.