Javier’s Chopped Salad Recipe

Prepare greens and vegetables

Wash and thoroughly dry the mixed salad greens. Tear larger leaves into bite-sized pieces and place in a large salad bowl (about 12-inch). Halve the baby heirloom tomatoes if medium-sized, or quarter if large. Peel and pit the avocado; dice into 1/2-inch cubes and set in a small bowl with a squeeze of lime (from finishing) or a tiny pinch of salt to slow browning. Peel the cucumber, if desired, and cut into 1/4-inch half-moons. Thinly slice the red onion into rings and separate into strips.

Roast the corn

Preheat a medium skillet over medium-high heat. Add 1 tablespoon olive oil. When the oil shimmers, add the corn kernels in a single layer. Let corn cook undisturbed for 2–3 minutes to char slightly, then stir and cook another 2–3 minutes until some kernels are browned. Stir in smoked paprika and 1/4 teaspoon salt, cook 30 seconds more. Remove from heat and cool for a few minutes.

Add cheese

Crumble the queso fresco or feta and set aside to sprinkle over the finished salad.

Make the vinaigrette

In a small jar or bowl, combine 2 tablespoons champagne vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 tablespoon minced shallot. Whisk together while slowly streaming in 4 tablespoons extra-virgin olive oil until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as needed (add up to 1 teaspoon more honey or 1/2 tablespoon more vinegar).

Toss and plate

Drizzle about half of the champagne vinaigrette over the mixed greens (reserve the rest to taste). Gently toss to coat the leaves. Add the diced avocado, cucumber slices, halved heirloom tomatoes, sliced red onion, and roasted corn to the bowl. Toss once more gently to combine without mashing the avocado.

Garnish and serve

Transfer the chopped salad to a serving platter or leave in the bowl. Sprinkle the crumbled queso fresco or feta evenly over the top. If using, scatter fresh cilantro leaves. Finish with a light squeeze of the half lime over the salad and an additional drizzle of vinaigrette to taste. Serve immediately so avocado remains fresh.