California Chopped Recipe

Wash and prep

Rinse mixed greens thoroughly and spin or pat dry. Drain and rinse the canned chickpeas in a colander, then pat dry with paper towels. Cut cauliflower into small, bite-sized florets. Thinly slice the fennel bulb (reserve a small frond for garnish if desired). Dice the roma tomatoes. Halve the red grapes. Dice the avocado and toss immediately with a few drops of lemon juice to slow browning. Slice Mama Lil's peppers into rings or halves.

Optional roast for texture

If you prefer the cauliflower slightly caramelized, preheat oven to 425°F (220°C). Toss cauliflower florets with 1 teaspoon olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast 12–15 minutes until lightly browned and tender. Let cool slightly before adding to the salad.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 1 teaspoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or agave, 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified and slightly thickened. Taste and adjust seasoning — add more honey/agave for sweetness or more lemon for brightness.

In a large bowl, place 4 cups of mixed salad greens as the base. Add the cauliflower florets (cooled if roasted), 1 cup thinly sliced fennel, 1 cup diced roma tomatoes, 1 cup drained chickpeas, and halved red grapes. Gently fold in the diced avocado and sliced Mama Lil's peppers, taking care not to mash the avocado.

Pour about 2–3 tablespoons of the citrus vinaigrette over the salad and toss gently to coat. Start with less dressing and add more to taste. Check seasoning and add flaky sea salt and additional black pepper if desired.

Transfer the salad to a serving platter or divide into individual bowls. Finish with 1 ounce shaved asiago cheese evenly scattered over the top. Drizzle 1 teaspoon extra-virgin olive oil and sprinkle 1/2 teaspoon lemon zest over the cheese. Garnish with fennel fronds if reserved.