Chopped Salad

Name: Chopped Salad
Prep time: 15 min
Yield: 4 to 6 servings
Cuisine: Tex-Mex Menu
Ingredients: Lime Juice — 2 tbsp; Honey — 1 tbsp; Cumin — ½ tsp; Garlic — 1 clove; Canola Oil — 1 tbsp; Olive Oil — 1 tbsp; Salt — ½ tsp; Black Pepper — To taste; Lettuce — 1 head; Bell Pepper — 1; Corn — 200 g; Onion — 1 small; Zucchini — 1 small; Tomato — 1; Jicama — 1 small; Black Beans — 200 g; Coriander — To taste; Tortilla Strips — To garnish

This vibrant Mexican chopped salad is a refreshing blend of crisp lettuce, sweet corn, crunchy jicama, and savoury black beans, all tossed in a tangy, honey-lime dressing. It is a wonderfully light yet satisfying dish that balances earthy and zesty flavours, perfectly finished with a handful of crunchy tortilla strips for a delightful textural contrast in every mouthful.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 0 minutes

Servings: 4 to 6

Notes:

For the best results, use a variety of fresh, firm vegetables to ensure the salad maintains a fantastic crunch throughout the meal.

The dressing can be whisked together separately or directly in the serving bowl to save on washing up; both methods result in a beautifully emulsified and flavourful dressing.

Jicama provides an essential, mild sweetness and a unique, radish-like crunch that is a signature of this salad, but it can be replaced with diced cucumber if unavailable.

To keep the salad as fresh as possible, add the crunchy tortilla strips just before serving; this ensures they do not lose their crispiness when combined with the other ingredients.

Feel free to customise this dish by adjusting the lime juice and honey levels in the dressing, allowing you to tailor the perfect balance of acidity and sweetness to your personal preference.

Prepare Dressing
Whisk together the lime juice, honey, cumin, minced garlic, canola oil, olive oil, salt, and pepper in a small bowl until fully combined.

Prepare Vegetables
Wash and chop the lettuce, dice the bell pepper, onion, zucchini, tomato, and jicama into bite-sized pieces, and drain the black beans and corn.

Combine Salad
Add the chopped lettuce, bell pepper, corn, onion, zucchini, tomato, jicama, black beans, and coriander into a large mixing bowl.

Toss and Serve
Pour the prepared dressing over the salad, toss gently until everything is evenly coated, top with crunchy tortilla strips, and serve immediately.