WATCH CHOPPED RECIPES

Steps:

• For the vinaigrette: In a small bowl, whisk together the vinegar, lemon juice, garlic, mustard, salt, and pepper, then slowly whisk in the oil until emulsified. Taste and add more salt and pepper if needed. Whisk again before adding dressing to the salad.
• For the salad: Fill a large bowl with water and ice to make an ice-water bath. Bring a medium saucepan of water to a boil and salt it. Add the green beans and cook for about 2 minutes, until starting to soften. Add the carrot and corn and cook for another 1 to 2 minutes, until all the vegetables are crisp-tender. Drain and immediately transfer the vegetables to the ice-water bath to cool. Drain and pat dry with paper towels.
• Transfer the blanched vegetables to a salad bowl. Add the onion, bell pepper, celery, and tomato, toss with the vinaigrette, and set aside to marinate for about 10 minutes. Add the lettuce, avocado, chives, and Parmesan and season with salt and pepper. Divide into bowls and serve.
• Serving size: 1 1/2 c

Steps:

• Combine tomatillos, cilantro, garlic, jalapeño, oil, vinegar, lime juice, agave, salt and cumin in a blender. Process until smooth.
• Place cabbage, carrots, bell pepper, jicama, tomatoes, beans and cheese in a large bowl. Add the dressing and toss to coat. Scatter avocado over the top and garnish with corn chips, if desired.