August Chopped Salad Recipe

Name: August Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Champagne vinegar; 1/3 cup extra-virgin olive oil; Salt and freshly ground pepper; 1/2 pound prepared beet salad or cooked beets; 18 baby carrots, halved lengthwise; 1/2 pound fingerling potatoes, sliced 1/2 inch thick; 1/2 pound marinated artichoke hearts, drained and chopped; One 1-pound fennel bulb, thinly sliced on a mandoline; 4 radishes, thinly sliced; 1/2 seedless cucumberpeeled, quartered lengthwise and thinly sliced crosswise; 3 ounces pea shoots; 2 tablespoons chopped dill

Servings: persons

2 tablespoons Champagne vinegar
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound prepared beet salad or cooked beets
18 baby carrots, halved lengthwise
1/2 pound fingerling potatoes, sliced 1/2 inch thick
1/2 pound marinated artichoke hearts, drained and chopped
One 1-pound fennel bulb, thinly sliced on a mandoline
4 radishes, thinly sliced
1/2 seedless cucumberpeeled, quartered lengthwise and thinly sliced crosswise
3 ounces pea shoots
2 tablespoons chopped dill

1
In a large bowl, whisk the vinegar and olive oil and season with salt and pepper.
2
Transfer 2 tablespoons of the dressing to a small bowl and toss with the beets.
3
Bring a saucepan of salted water to a boil.
4
Fill a bowl with ice water.
5
Cook the carrots for 5 minutes; using a slotted spoon, transfer to the ice water.
6
Add the potatoes to the boiling water and cook for 8 minutes.
7
Drain and add to the carrots; pat dry.
8
Add the carrots and potatoes to the dressing in the large bowl.
9
Add the artichokes, fennel, radishes, cucumber, pea shoots and dill.
10
Season with salt and pepper and toss to coat.
11
Transfer the salad to plates, scatter the beets on top and serve.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons Champagne vinegar, 1/3 cup extra-virgin olive oil, Salt and freshly ground pepper, 1/2 pound prepared beet salad or cooked beets, and more.

Yes, August Chopped Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

August Chopped Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions