Chopped Salad Recipe

Name: Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup finely diced red onion; 2 large eggs; Kosher salt; 1 bunch asparagus, trimmed; 1 teaspoon dijon mustard; 2 tablespoons champagne vinegar; 1 lime (1 teaspoon grated zest, plus the juice); 1 teaspoon sugar; Freshly ground pepper; 1/4 cup extra-virgin olive oil; 1 head Bibb lettuce, torn; 1 cup diced radishes (from 1 bunch); 1 14 -ounce can hearts of palm, drained and thinly sliced; 1/2 English cucumber, seeded and diced; 1 cup grape tomatoes, halved; 6 to 8 spears baby corn, diced; 2 Hass avocados, diced

Servings: persons

1/4 cup finely diced red onion
2 large eggs
Kosher salt
1 bunch asparagus, trimmed
1 teaspoon dijon mustard
2 tablespoons champagne vinegar
1 lime (1 teaspoon grated zest, plus the juice)
1 teaspoon sugar
Freshly ground pepper
1/4 cup extra-virgin olive oil
1 head Bibb lettuce, torn
1 cup diced radishes (from 1 bunch)
1 14 -ounce can hearts of palm, drained and thinly sliced
1/2 English cucumber, seeded and diced
1 cup grape tomatoes, halved
6 to 8 spears baby corn, diced
2 Hass avocados, diced

1
Soak the onion in cold water, 15 minutes.
2
Meanwhile, hard-boil the eggs: Put the eggs in a saucepan and cover with cold water; bring to a boil and cook 2 minutes.
3
Remove from the heat, cover and let sit 10 minutes.
4
Remove with a slotted spoon to a bowl of ice water.
5
Return the water to a boil and season with salt.
6
Add the asparagus and cook 2 minutes.
7
Drain and transfer to the ice water.
8
Make the dressing: Whisk the mustard, vinegar, lime zest and juice, and the sugar in a small bowl.
9
Season with salt and pepper.
10
Gradually whisk in the olive oil.
11
Drain the asparagus and chop.
12
Toss the lettuce, asparagus, radishes, hearts of palm, cucumber, tomatoes, corn and avocados in a large bowl.
13
Peel and chop the eggs and drain the onions, then add to the salad.
14
Add the dressing and toss.
15
Season with salt and pepper.
16
Photograph by Con Poulos

401

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 17 ingredients. The key ingredients include: 1/4 cup finely diced red onion, 2 large eggs, Kosher salt, 1 bunch asparagus, trimmed, and more.

Yes, 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!

Chopped Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions