New Mexican Chopped Recipe

Prepare produce

Wash and dry the salad greens thoroughly. Core and dice the tomato into 1/2-inch pieces. Core and thinly slice the apple into 1/4-inch pieces (leave skin on). Halve the avocado, remove the pit, peel or scoop the flesh, and cut into 1/2-inch cubes. Roughly chop the cilantro leaves and tender stems.

Assemble base

In a large mixing bowl, combine the mixed greens, diced tomato, sliced apple, chopped cilantro, and drained garbanzo beans. Gently fold in the avocado cubes last to avoid mashing.

If using fresh corn: heat a small skillet or cast-iron pan over medium-high heat. Add the corn kernels (no oil necessary if pan is well seasoned) and cook, stirring occasionally, until charred in spots, about 5–7 minutes. If using frozen, thaw and pat dry before charring in the pan with 1/2 tablespoon olive oil for 4–6 minutes until slightly browned.

Transfer the charred corn to a bowl. Add the finely diced red onion, chopped roasted green chile, lime juice, 1/2 tablespoon olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Stir to combine and taste; adjust salt or lime as needed. Let the salsa sit 5–10 minutes for flavors to meld.

In a small bowl or jar, whisk together 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon lime juice, 3/4 teaspoon ground cumin, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or agave), 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper until emulsified. Taste and adjust acidity or seasoning. Refrigerate if not using immediately; bring to room temperature before dressing the salad.

Preheat the oven to 375°F (190°C) or heat a skillet over medium. Brush both sides of the corn tortilla pieces lightly with neutral oil and sprinkle lightly with 1/4 teaspoon cumin and a pinch of salt. Arrange in a single layer on a baking sheet and bake 8–10 minutes, flipping halfway, until crisp and golden; or toast in the skillet 2–3 minutes per side until crisp. Let cool.

Crumble or leave whole as desired for garnish.

Spoon about half of the cumin vinaigrette over the salad base and gently toss to coat evenly. Taste and add more vinaigrette as needed (reserve extra for guests to add).

Top the dressed salad with generous spoonfuls of the roasted corn salsa, arranging it evenly across the top.

Scatter the tortilla crisps over the salad and finish with a few extra cilantro leaves. Serve immediately so the crisps remain crunchy.