This chopped salad with mint-flavored dressing has got it going on! It's filled with varying textures and a fresh flavor that's perfect on a hot summer day!

Chopped Salad With Minted Pesto Vinaigrette

This chopped salad has got it going on! It’s filled with varying textures — crunchy, juicy, and creamy — that will all excite your palate. Plus, you can’t beat the clean and fresh flavor that’s perfect on a hot summer day.

Make sure to check out this post for my Minted Pesto recipe, which you’ll use as the base of a tantalizing vinaigrette. Enjoy!

Chopped Salad With Minted Pesto Vinaigrette

Chopped Salad With Minted Pesto Vinaigrette

Course Salad



  • 1 batch minted pesto
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • Pinch salt


  • 1 head Romaine lettuce, chopped
  • 1 cup Jicama, peeled and diced
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, diced
  • ½ cup red pepper, diced
  • ¼ cup red onion, diced
  • Fresh mint leaves, for garnish


  1. Make the dressing: In a blender, combine all dressing ingredients and blend until puréed. Taste, then add more or less lime, salt, and water if needed to suit your preferences. Set aside.

  2. Mix all the salad ingredients in a large bowl. Stir to combine.

  3. Toss with just enough dressing to coat. Taste, and add more dressing if needed.

  4. Garnish with mint leaves and serve immediately.

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