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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.