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Detox Ivy Chopped Salad Reinterpreted
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| 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 |
| 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 | |
Whisk vinegar with brown rice syrup and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.
Heat a grill or grill pan over medium-low heat. Rub zucchini, scallions and chicken or salmon with oil; sprinkle with salt. Grill vegetables and protein for about 20 minutes until browned and cooked through, flipping once. Cut zucchini and scallions into a medium dice. Slice avocado in half, discard pit and dice. Break chicken or salmon into large pieces. Toss grilled vegetables with lettuce, avocado, cilantro and basil; place on a large platter and top with salmon. Drizzle with vinaigrette; serve with lime quarters.
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