Kate Johnson says there are many variations to a chopped salad.
Courtesy Kate Johnson
Lately I have been absolutely hooked on chopped salads. I love how different they taste compared to the traditional salads of my childhood. Likewise, they are meatier and more satisfying to munch! I think if I were to open a restaurant I would call it “Chopped” and I would have nothing but chopped salads and protein on the menu!
Personally, I cannot get enough of purple cabbage and so most of my chopped salads are centered on this spicy/sweet vibrant veggie. Today I will share a recent “Mexican” chop with you, but I will also share some other ideas that I have tried or plan on trying down the road. As usual, there are as many potential variations based on ethnic eats, old time favorites or new food pairings that one could ever imagine.
Mexican Chopped Salad
Serves: 4
1/2 head purple cabbage
1/8 - 1/4 purple onion
Corn from two ears roasted on the cob (I do this quick and easy in my air fryer/roaster)
1/2 avocado
1 jalapeño pepper
1 cup loosely packed cilantro leaves
1 cup Cotija cheese crumbles
All ingredients are roughly chopped
Creamy Mexican:
1/2 cup mayonnaise or Greek yogurt
1-2 tbs of your favorite hot sauce (my favorite is The Pepper Plant chunky Garlic Hot Pepper Sauce)
1 tbs lime juice
1 tbs finely chopped cilantro
Salt to taste
Mix all ingredients well
OR if you prefer a vinaigrette:
Mexican Vinaigrette:
1/2 cup avocado oil
2 tablespoons Hatch Chili Infused Olive oil (I purchased on a trip to a place that had an Olivelle store - you can substitute with some chopped pepper of your desire or leave it out)
3 tablespoons fresh lime juice
3 tablespoons chopped cilantro leaves
3 tablespoons Cotija cheese crumbles
Salt and pepper to taste
Shake it up well!
Just before serving you can break up and add some tortilla chips to this salad which takes it to a whole new level!
Serve this as a main dish on its own or with some added protein or as a side dish to a Mexican meal.
Other chop ideas (clean out the fridge!):
Veggies:
Red or green cabbage
Carrots
Cucumbers
Broccoli
Cauliflower
Tomatoes
Brussel sprouts (raw or roasted)
Red/Orange peppers
Peas (fresh blanched)
Egg plant (air fryer/roasted)
Roasted fingerling potatoes (air fryer/roasted)
Summer or winter squash (air fryer/roasted)
Cheese:
Feta
Parmesan
Pepper jack
Blue Cheese (Linda’s blue cheese dressing is TO-DIE-FOR on a chop!)
Protein:
Eggs
Roasted sausage
Smoked salmon
Chicken Thigh
Short Ribs
Tofu (air fried)
Shrimp
Dressing Flavorings:
Juice (lemon, lime, orange, blood orange…etc.)
Hot oil
Flavored vinegar
Flavored oil
Wasabi
Soy sauce
Rooster sauce
Sweet chili sauce
Ginger
Herbs
Olives (green, black or marinated)
Carbs:
Chips
Croutons
Rice (regular or crispy pan fried)
Potatoes
Pasta
Gnocchi
Polenta
You get the idea!
A recent favorite chopped munchy lunch:
Purple cabbage
Onion
Avocado
Cucumber
Pickled ginger (pickled from last summer’s baby ginger purchase)
Smoked trout (from a recent fishing trip)
Dressing:
Mayo 2 tablespoons
Wasabi 1 teaspoon
Soy sauce 1-2 teaspoons
This tasted every bit as good as an expensive sushi bowl!
Kate Johnson is a long-time resident of Carson City. She is an avid gardener, cook, musician and lover of dogs.