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We’re all about bowls that are colorful, nourishing, and bursting with bold flavor—and this Healthy Italian Chopped Salad checks every box. Packed with crunchy veggies, protein-rich chickpeas, and briny bites from two types of olives, it’s the kind of salad that eats like a meal.
Tossed with a zesty homemade vinaigrette, this salad is perfect for lunch, a light dinner, or your next plant-based picnic. It’s gluten-free, packed with fiber and healthy fats, and totally customizable depending on what’s in your fridge.
Let’s get chopping.
This dressing is tangy, herby, and the kind you’ll want to drizzle on everything. Skip the store-bought version—this one is cleaner, fresher, and takes just a minute to whisk together.
⅓ cup extra-virgin olive oil
⅓ cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
2 cloves garlic, pressed or minced
2 teaspoons dried oregano
Freshly ground black pepper
Salt to taste
To make: Whisk all ingredients together in a bowl or shake in a jar. Taste and adjust seasoning as needed.
Here’s what goes into our vibrant Italian chopped salad. Chop everything into small, bite-sized pieces so you get a little bit of everything in every forkful.
Romaine lettuce
Radicchio (adds beautiful color and a slight bitterness)
Hearts of palm
Artichoke hearts
Castelvetrano olives
Kalamata olives
Roasted red peppers
Chickpeas (for plant-based protein and fiber)
Cucumbers
Toss the chopped veggies with your vinaigrette just before serving to keep everything crisp. Want to make it heartier? Add avocado, a scoop of quinoa, or top with your favorite nut-based parmesan.
Meal prep tip: Keep the dressing and salad separate until you're ready to eat for maximum freshness.
This bowl is:
🌿 100% plant-based
💚 Rich in antioxidants and healthy fats
🥒 Full of crunch and texture
🕒 Easy to prep in advance
Looking for more veggie-forward inspiration? Follow along @tuesdayfoods.co and browse our latest seasonal meals, smoothies, and snacks—delivered to your door in sustainable packaging.