Chopped Vegetable Salad Recipe
Haricots Verts, Radish, Jicama, Asparagus, Butternut Squash, Lemon Zest, Tomato, Corn, Fingerling Potato, Avocado, Carrot, Bermuda Onion, Tangy Caper Dressing
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Ingredients
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Vegetables & Produce
Tangy Caper Dressing
Method
Vegetables Prep & Cook
- 1
Prep vegetables
Wash and dry all produce. Trim haricots verts ends. Peel and dice jicama, butternut squash (about 1/2" dice), and carrot. Thinly slice radishes. Trim asparagus and cut into 1" pieces. Seed and dice the tomato. Dice fingerling potatoes into 1/2" pieces. Finely dice Bermuda onion. Dice avocado last and keep aside to avoid browning.
- 2
- 3
Cook butternut squash
While potatoes cook, toss the diced butternut squash with 1 tsp olive oil and a pinch of salt. Roast on a baking sheet at 425°F (220°C) for 12–15 minutes until tender and lightly caramelized. Alternatively, sauté in a skillet over medium-high heat 8–10 minutes until browned and tender. Cool to room temperature.
- 4
Blanch haricots verts and asparagus
Bring a medium pot of salted water to a boil. Add haricots verts and blanch 2 minutes; add asparagus pieces in the last 30–45 seconds so they finish at the same time. Immediately transfer vegetables to an ice bath to stop cooking. Drain and pat dry, then cut haricots verts into 1" lengths if not already.
- 5
Cook corn (if using fresh)
If using fresh corn on the cob, simmer the cob 3–4 minutes, then cut off the kernels. If using frozen, thaw and drain; if using canned, drain and rinse. Pat kernels dry.
- 6
Combine cooled vegetables
In a large mixing bowl combine cooled potatoes, roasted butternut squash, blanched haricots verts and asparagus, diced jicama, radishes, carrot, tomato, corn kernels and finely diced Bermuda onion. Fold gently to mix.
Dressing & Assembly
- 7
Make tangy caper dressing
In a small bowl or jar, whisk together lemon juice, white wine vinegar, Dijon mustard, minced garlic, chopped capers, honey, salt and black pepper. Slowly whisk in the olive oil until the dressing emulsifies. Taste and adjust seasoning (add more lemon for brightness or a pinch more sugar/honey if too sharp).
- 8
Dress the salad
Pour about two-thirds of the dressing over the mixed vegetables and gently toss to coat. Let sit 5–10 minutes to marry flavors. Reserve remaining dressing for serving in case more is desired.
- 9
Add avocado and garnish
Gently fold in the diced avocado so it doesn't mash. Sprinkle lemon zest over the salad and garnish with chopped parsley. Taste and add additional salt, pepper or reserved dressing as needed.
- 10
Serve
Transfer to a serving platter or divide into appetizer portions. Serve at room temperature or lightly chilled. Leftovers keep refrigerated up to 24 hours; add additional lemon or dressing before serving if flavors have dulled.