When it comes to salads, a chopped salad is about as basic as it gets: a pile of greens topped with chopped vegetables, meats, cheeses, nuts, pickles, whatever you have in the fridge. A hard-boiled egg and bacon usually take this salad into the vaguely defined Cobb salad realm, but it doesn't matter what you call it. These kinds of salads are typically more filling than a side or Caesar salad, and they can be packed with flavor and good-for-you ingredients.
This version from Torie Borrelli's "The Mexican Keto Cookbook" (Ten Speed Press, $24) is full of healthy fats from the salmon, avocado and cashews, and the apple cider vinegar in the dressing gives it a kick. You could use any leftover proteins in this salad, and using different kinds of nuts, raw vegetables and salad dressings will keep it interesting if you want to eat it several times a week.
