Chopped Salad With Cumin-Honey Vinaigrette Recipe

Name: Chopped Salad With Cumin-Honey Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red onion, diced; 2 large avocados, peeled, pitted and diced; 1 large red bell pepper, seeded and diced; 1 English cucumber, trimmed, peeled and diced; 6 medium radishes, trimmed and diced; 1 cup pitted black olives, diced; Cumin-Honey Vinaigrette:; (makes 1-1/2 cups); 4 tablespoons plus 2 teaspoons fresh lemon juice; 1-1/2 tablespoons honey; 1-1/2 tablespoons chopped fresh parsley; 1-1/2 tablespoons chopped fresh cilantro; 1-1/2 tablespoons ground cumin; 1 tablespoon seeded minced jalapeno peppers; 1 cup extra virgin olive oil; Salt and freshly ground pepper to taste; 1 large head iceberg lettuce, diced; 1 (5 ounce) bag mixed baby spring salad greens

Servings: persons

1 large red onion, diced
2 large avocados, peeled, pitted and diced
1 large red bell pepper, seeded and diced
1 English cucumber, trimmed, peeled and diced
6 medium radishes, trimmed and diced
1 cup pitted black olives, diced
Cumin-Honey Vinaigrette:
(makes 1-1/2 cups)
4 tablespoons plus 2 teaspoons fresh lemon juice
1-1/2 tablespoons honey
1-1/2 tablespoons chopped fresh parsley
1-1/2 tablespoons chopped fresh cilantro
1-1/2 tablespoons ground cumin
1 tablespoon seeded minced jalapeno peppers
1 cup extra virgin olive oil
Salt and freshly ground pepper to taste
1 large head iceberg lettuce, diced
1 (5 ounce) bag mixed baby spring salad greens

1
In a large bowl, combine onion, avocados, bell pepper, cucumber, radishes, and black olives.
2
In a blender, combine lemon juice, honey, parsley, cilantro, ground cumin, jalapeno peppers. Start the motor and gradually add the
3
olive oil through the feed hole in the cap. Taste and season with salt and pepper.
4
Add 3/4 cup of the vinaigrette to the diced vegetables and mix well. Set aside at room temperature to marinate for 15 minutes.
5
Place diced iceberg lettuce and the aby spring salad greens in a large bowl and toss with 1/4 cup of the vinaigrette.
6
Transfer half of the dressed greens to a large salad bowl, top with half of the marinated vegetables, the remaining greens and the remaining vegetables. Serve, passing remaining vinaigrette separately.

746

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 18 ingredients. The key ingredients include: 1 large red onion, diced, 2 large avocados, peeled, pitted and diced, 1 large red bell pepper, seeded and diced, 1 English cucumber, trimmed, peeled and diced, and more.

Yes, Chopped Salad With Cumin-Honey Vinaigrette 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 With Cumin-Honey Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions