Our Chopped Salad Recipe

Prepare and chop lettuces

Wash all lettuces thoroughly in cold water and spin or pat dry. Stack leaves, roll tightly and use a sharp knife to finely chop into approximately 1/2-inch pieces. Transfer chopped lettuces to a very large mixing bowl.

Prepare each vegetable: halve cherry tomatoes, peel (if desired) and dice cucumber, finely dice red bell pepper, mince red onion very small, shred carrot, drain and rinse chickpeas, dice avocado and pat dry. Add all these prepared vegetables and the sweet corn to the bowl with the chopped lettuce.

Toast pepitas in a small dry skillet over medium heat, shaking frequently, until fragrant and slightly darker (about 2–3 minutes). Remove from heat and set aside to cool, then add to the salad bowl.

Crumble the feta and chop cooked bacon (if using). Add both to the salad bowl and gently toss to distribute.

Finely chop parsley and chiffonade basil. Sprinkle herbs over the salad along with 1 tsp salt and 1/2 tsp freshly ground black pepper. Toss lightly to combine so seasoning is evenly distributed.

Make the dressing

In a small jar or bowl combine 1/4 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 minced garlic clove, 1 tbsp fresh lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Whisk vigorously or shake in a lidded jar until dressing is emulsified and slightly thickened. Taste and adjust seasoning.

Pour dressing over the salad just before serving (start with about 3/4 of the dressing). Gently toss the salad using salad tongs or clean hands, making sure to lift and fold so the dressing coats the chopped ingredients evenly. Add additional dressing to taste if desired.

Taste and adjust salt and pepper as needed. If using avocado, add it last and fold in gently to avoid mashing. Serve immediately in a large bowl or divide into individual bowls. Sprinkle additional pepitas or a little extra crumbled feta on top as a garnish.