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Power Chopped Salad with Creamy Parsley Dressing

Power Chopped photo

Which came first: the egg or the stigma?

I love when I ask a new client what they normally eat for breakfast and they say “eggs” and wince as if they need to apologize for that. Or when I send my clients a recipe with eggs and they call me and ask “so what do I use instead of eggs?” as though I was testing them.

One of my favorite aspects of my job is taking the stigma out of food. Eggs are totally taboo in the nutrition world. They have spent too many years being known as cholesterol-ridden, heart-attack producers. This is incredibly unfortunate, because in reality, they are an incredibly amazing food.

This power-chopped salad is the perfect meal thanks to hard-boiled eggs which are loaded with benefits. The eggs have knocked this side salad into a whole-meal salad.

The truth about eggs:

  • They have dietary cholesterol, which increases the heart protective good cholesterol and is not the kind assosciated with heart attacks and strokes.
  • Eggs are rich in choline which helps neurological funtion, reduces inflammation and promotes production of  the “happiness” hormones, serontonin, doapamine and norephinephrine.
  • Eggs are also loaded with sulfur which helps with liver function, Vitamin B absorption and produces collagen and keeps your hair and nails shiny and strong.
  • Eggs are a “perfect protein”- they contain the most complete and highest protein rating of any food. Just one egg has over 6 grams of protein.

I always buy, at minimum, organic, pasture-raised eggs. If you can find local, organic & pasture raised that’s even better.

You will love this salad, which is perfect for a summer dinner. Go ahead, eat the eggs!


Power Chopped Salad with Creamy Parsley Dressing

From Gwyneth Paltrow’s It’s All Good

Serves 4


2 hearts of romaine, finely shredded

2 handfuls baby arugula, roughly chopped

14 ounces chickpeas, rinsed and drained

2 vine ripened tomatoes, diced

2 cooked beets, peeled and diced (boiled or roasted)

4 hard-boiled eggs, peeled and quartered


Place romaine and arugula in a bowl and toss with ¼ cup of dressing so the lettuces have a light coating. Divide the mixture among 4 plates or on a large platter. Over the top of the lettuce, evenly scatter the chickpeas, tomatoes, beets and hard-boiled eggs. Drizzle each portion which another tablespoon or two of the dressing and serve immediately.

Creamy Parsley Dressing

Makes about 1 ¼ cups


Leaves from 1 bunch organic Italian parsley

3 T white wine vinegar

¼ cup extra virgin olive oil

¼ cup organic Vegenaise

3 T water

½ tsp coarse sea salt

¼ tsp freshly ground black pepper


Combine all ingredients in a blender until completely pureed. Keeps well in a jar with a fitted lid for up to one week.




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