Market Salad with Chipotle Vinaigrette
Serves: 4-6
  • Vinaigrette:
  • 2 Tablespoons red wine vinegar
  • 2 teaspoons pure maple syrup
  • ⅓ cup unrefined cold-pressed extra-virgin olive oil or avocado oil
  • ¾ teaspoon chipotle powder (can swap in some smoked paprika for less heat)
  • ½ teaspoon + ⅛ teaspoon sea salt
  • freshly ground black pepper to taste
  • 1 head green leaf or Romaine lettuce, leaves chopped
  • 4 cups of other suggested salad ingredients such as:
  • Cherry tomatoes
  • Chopped jicama
  • Chopped or sliced avocado (I highly recommend adding avocado)
  • Pickled onions (or raw if you like)
  • Diced cucumber
  • Grilled veggies like zucchini, peppers, corn or asparagus
  • Cooked chicken, shrimp, or salmon (steak fine, too)
  1. In a jar with a tight-fitting lid, combine the vinaigrette ingredients and shake until combined. Set aside.
  2. Add salad greens to a large serving bowl and add desired prepared ingredients.
  3. Toss with enough dressing to coat lightly. Be careful with avocado. You may want to add that after the salad is tossed.
When you’re choosing your salad ingredients, consider something with a little crunch, like jicama, cucumber, pumpkin seeds or walnuts.
Recipe by Pamela Salzman at