I’ve been turning everything I eat into a chopped salad for the last six months. Antipasti chopped salad, Shoyu chicken chopped salad. You name it, I chop it. But this one might be the most meta: taco chopped salad....tacos? My exhaustive research has led me to some bits of wisdom: 1) creamy vegan dressings are a must (even when salads are not veg), 2) always finish with lemon, 3) romaine is superior to iceberg in chopped salad (doesn’t wilt as fast), 4) textural variation is everything!!!! (besides the obvious need for crunch, think creamy things like beans, cheese, avocado), 5) a hint of sugar, syrup or honey in the dressing is key if there is no fruit, dried fruit, or balsamic anywhere else. Go, chop your hearts out, and come back and tell me what you like best! 🥗🥗🥗