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–+ servings
A platter of salad with leafy greens, sliced radishes, crumbled feta, corn, diced avocado, chopped hard-boiled eggs, and parsley, arranged in rows on a white tray. Silver utensils and a bowl of dressing are nearby.
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Easy Chopped Salad Recipe

You'll LOVE this chopped salad recipe! Full of fresh greens, veggies, cheese, and a tangy honey mustard dressing for a delicious meal or side dish.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 6 servings
Calories: 212kcal
Author: Stephanie Wilson

Ingredients

For the Honey Mustard dressing:

  • ¼ cup Dijon mustard peeled
  • 1 tablespoons honey
  • 3 tablespoons apple cider vinegar
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • fine sea salt and ground black pepper to taste

For the salad:

  • 1 teaspoon olive oil
  • 1 cup frozen corn
  • ½ teaspoon ground cumin
  • 2 romaine hearts trimmed and chopped into bite-size pieces
  • ½ cup grated Parmesan cheese
  • 5 green onions white and tender green parts, thinly sliced
  • 2 large avocados halved, pitted, peeled and diced
  • 8 radishes halved lengthwise and thinly sliced into half-moons
  • 1 cup finely chopped fresh cilantro
  • 2 hard boiled eggs chopped

Instructions

For the dressing:

  • Whisk the mustard, honey, apple cider vinegar, lemon juice, and ¼ teaspoon salt and black pepper in a small bowl or jar until blended and creamy. Slowly whisk in the oil in a thin stream until emulsified. Taste and adjust the seasoning and honey if needed. Set aside.

For the chopped salad:

  • Add olive oil, cumin, and the corn to a skillet. Heat over medium high heat, stirring the corn until it's coated with cumin seasoned oil. Let it cook in the skillet until slightly charred and soft, about 5-7 minutes. Remove from the heat and let cool slightly while chopping the boiled eggs and avocados.

Serving:

  • Put the romaine into a large serving bowl or a shallow platter. You will now arrange the remaining ingredients in rows on top of the romaine for the beautiful—and charming—presentation. The first row is the Parmesan cheese, followed by the green onions, corn kernels, avocados, radishes, cilantro and finally the chickpeas. Your rows are now complete.
  • Just before serving, give the dressing a quick whisk and pour it over the top.

Notes

  1. Dressing: While I love honey mustard dressing on this salad, use your favorite. If time is short, a bottle dressing can work too!
  2. Corn: You can use unthawed, frozen corn or drained canned corn to make this a quick and easy salad. If you want to use fresh corn on the cob, bring a pot of water to a boil over high heat. Add about 3 cobs to the water and boil for 5 minutes until the kernels are crisp-tender. Remove from the water and let cool enough to handle. Use a large knife to slice the kernels from the cob. In a small bowl, whisk together olive oil and cumin until well combined, then toss with the corn before adding it to the salad.
  3. Salad Toppings: If you don't want to use hard boiled eggs, roasted chickpeas or pistachios are delicious too.
  4. Cheese: I'm using a combination of grated Parmesan cheese and crumbled feta, but you can substitute these with your preferred cheese, like crumbled blue cheese, goat cheese, Pecorino Romano, or Asiago.

Nutrition

Calories: 212kcal | Carbohydrates: 16g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 180mg | Potassium: 578mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3641IU | Vitamin C: 13mg | Calcium: 114mg | Iron: 1mg