Antipasto Chopped Salad


I LOVE salads! They are my go to for lunch or dinner. Don't assume they are small either, I like big hearty meal salads. That’s the great thing about healthy veggie packed salads you can eat a lot and feel great about yourself. Salads are a fantastic way to eat the rainbow and pack your plate full of veggies.

Since I am a self proclaimed Plant-Focused eater, finding ways to eat more plants has led me to a passion for making delicious salads and I am known for creating some good ones. Way back when I was discovering and adjusting to plant focused nutrition, salads were a great way to explore eating lots of new things. What does Plant Focused mean you ask? It means that the majority of my plate is filled with Whole Plant Foods, like veggies and fruit while meats, dairy and sweets are treated as condiments or left out altogether.

You can never go wrong by adding more plants to any nutrition plan. After over 6 years of study, research and personal growth Plant-Focused Nutrition is what I eat and what I teach. I hope you’ll stay tuned to hear more about this way of nourishment in my February Posts where I will tackle Candice’s Flourishing 5 FUNdamentals in more depth starting with Plant Focused Nutrition.

Summer always seems like the season of the salad but I love to make hearty winter salads too and this antipasto salad is one of them. Inspired by a recent trip to Felix in Venice, California I created this yummy and diverse meal size salad. You will definitely leave the table feeling satisfied and you can consider yourself filled with nutrient dense foods! Loaded with various veggies, nuts, seeds, mircogreens and topped with healthy fats too this salad will give your body an adequate dose of magnesium, iron, fats, high levels of phytonutrients, antioxidants, carotenoids and protein. I hope you enjoy it and please tag me on insta @flourishwithcandice if you make it and let me know what you think. Enjoy!


Antipasto Chopped Salad

Serves 4

1 to 2 containers of Romaine

1/2 broccoli mirco-greens or sprouts

3/4 cp of Julianne carrots

3/4 cup of chopped raw beets

1 cup shaved brussel sprouts

1 cup French green beans, blanched and chopped

1 cup cherry tomatoes

2 Tlbsp hemp seeds

2 Tlbsp sunflower seeds

1 avocado sliced

1/8 cup of cubed parmesan

1/8 cup of matchstick sliced Genoa Salami

Shallot Vinaigrette

1/4 cup Extra Virgin Olive Oil

1/8 cup Apple Cider Vinegar

1/2 tsp organic dijon mustard

2 tsp raw honey

1 large shallot

3 cloves garlic

1/2 lemon (juiced)

3/4 tsp celtic sea salt

pepper to taste

pinch of red pepper flakes

For Dressing; Put all ingredients into Vitamix or High powered blender and blend until creamy. Place in a mason jar or beautiful server.

For Salad;

Chop and prep all veggies and ingredients. Arrange in a serving bowl and top with the cheese and salami. Add dressing and toss to coat. Serve right away or hold the dressing on the side and store salad in glass or stainless steel containers for later use. Most of All Enjoy with Family & Friends!


Here’s my First Ever UTube Video Production! With help of my daughter. Its not perfect but I gotta start somewhere! Its a quick review of making the salad with some of my chef tips for you to try out! This is a great salad for meal prep day and can be stored in a large glass or stainless steal container.