I really love chopped salad! When I have a random assortment of vegetables and greens in the fridge, this is a great way to use them up and eat a healthy lunch or dinner. In addition to the potstickers, sliders and my husband's other favorite bite-sized foods, he requested chopped salad on his birthday. Instead of just serving a side salad I decided to make them bite sized and able to be eaten without a fork. This is what I came up with. You can certainly be creative with this. Other ideas would be to include crumbled bacon, cheese or other vegetables. To keep it fresh I made a fresh chive vinaigrette and drizzled it over the top.
Mini Chopped Salad Cups
1 head endive, leaves separated
1/3 cup cherry tomatoes, quartered
1/2 avocado, diced
A few fresh basil and parsley leaves
1/2 cucumber, peeled, seeded and diced
1/4 cup olive oil
2 tablespoons lemon juice or vinegar
1/2 teaspoon dijon mustard
1 tablespoon chives, minced
Mix together cherry tomatoes, avocado, cucumber and fresh herbs. Fill endive leaves. Whisk together all ingredients for the chive vinaigrette. Drizzle over chopped salad cups before serving. Serves 4 as an appetizer.