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
Ingredients
VINAIGRETTE
- 1 batch minted pesto
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon water
- Pinch salt
SALAD
- 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
Instructions
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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.
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Mix all the salad ingredients in a large bowl. Stir to combine.
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Toss with just enough dressing to coat. Taste, and add more dressing if needed.
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Garnish with mint leaves and serve immediately.
