Crunchy Chopped Salad Recipe

Introduction

This crunchy chopped salad is a vibrant mix of fresh vegetables, seeds, and pomegranate that brings texture and bright flavors to your table. Tossed in a zesty lemon and honey dressing, it’s perfect as a light lunch or a colorful side dish.

Ingredients

• 1 lemon
• 4 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 10 cherry tomatoes (mix of colors if desired)
• ½ cucumber
• 2 Little Gem lettuces
• 1 punnet of cress
• 100g pomegranate seeds
• 25g mixed seeds (such as sunflower and pumpkin seeds)

Instructions

1. Step 1: Prepare your workspace by placing a damp tea towel under your chopping board to keep it steady if it lacks anti-slip grips.
2. Step 2: Cut the lemon in half and juice both halves using a citrus juicer. Pour the juice into a jam jar or small bowl and add the olive oil, Dijon mustard, honey, and a pinch of salt and black pepper. Shake or whisk to combine the dressing well.
3. Step 3: Halve the cherry tomatoes by gently pinching each between your thumb and finger and slicing through the middle with a small serrated knife. Quarter the tomatoes and place them in a large salad bowl.
4. Step 4: Wipe the chopping board clean, then cut the cucumber in half lengthways. Place each half cut-side down and slice lengthwise again, then cut across to create small triangular pieces. Add them to the bowl.
5. Step 5: Trim the hard stalks from the lettuces and cut each into four wedges. Carefully chop each wedge into fine ribbons using the claw grip for safety. Add the chopped lettuce to the bowl.
6. Step 6: Snip the cress directly into the bowl with kitchen scissors. Weigh and add the pomegranate seeds and mixed seeds.
7. Step 7: Drizzle roughly half of the dressing over the salad and toss everything together to evenly coat. Reserve the remaining dressing for another use.

Tips & Variations

• Toasting the mixed seeds lightly before adding them enhances their flavor and adds extra crunch to the salad.
• Swap Little Gem lettuces for crisp romaine or butter lettuce for a different texture.
• Add crumbled feta or goat cheese for a creamy contrast.
• If you like extra sweetness, sprinkle additional pomegranate seeds on top as a garnish.

Storage

Store any leftover salad and dressing separately in airtight containers in the fridge for up to 2 days. To keep the salad crisp, add the dressing just before serving on subsequent days. Gently re-toss to refresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemon?

Fresh lemon juice is best for this salad as it provides a bright, fresh flavor that bottled juice may lack. However, in a pinch, bottled lemon juice can be used—start with less and adjust to taste.

How do I keep the salad from becoming soggy?

To prevent sogginess, keep the dressing separate until just before serving and chop the vegetables into bite-sized pieces shortly before assembling. Using crisp lettuces like Little Gem also helps maintain texture.

Crunchy Chopped Salad Recipe

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★★★★★

4.7 from 77 reviews

A vibrant and crunchy chopped salad featuring a refreshing mix of colorful cherry tomatoes, crisp cucumber, tender Little Gem lettuces, peppery cress, pomegranate seeds, and a sprinkle of mixed sunflower and pumpkin seeds, all tossed in a zesty lemon, Dijon mustard, and honey dressing.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: International
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• 1 lemon
• 4 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt, to taste
• Black pepper, to taste

Salad

• 10 cherry tomatoes (mixed colors if preferred)
• ½ cucumber
• 2 Little Gem lettuces
• 1 punnet of cress
• 100g pomegranate seeds
• 25g mixed seeds (sunflower and pumpkin seeds)

Instructions

1. Prepare the Dressing: Cut the lemon in half and juice both halves using a citrus juicer. Pour the lemon juice into a small bowl or jam jar. Add the extra virgin olive oil, Dijon mustard, honey, and a good pinch of salt and black pepper. Whisk or shake well to combine. Refrigerate if not using immediately.
2. Prepare the Tomatoes: Cut the cherry tomatoes in half by carefully slicing through the middle with a small serrated knife. Quarter the tomatoes by halving them again. Place into a large salad bowl.
3. Prepare the Cucumber: Cut the cucumber in half lengthwise, then cut each half lengthwise again to make four sticks. Cut these sticks crosswise into small triangle-shaped pieces. Add to the bowl with the tomatoes.
4. Prepare the Lettuce: Remove the hard stalks from the Little Gem lettuces. Cut each lettuce into quarters, then chop each wedge into fine ribbons using a claw grip to keep fingers safe. Add the chopped lettuce to the bowl.
5. Add the Cress and Seeds: Snip the cress directly into the salad bowl with kitchen scissors. Add the pomegranate seeds and mixed sunflower and pumpkin seeds.
6. Toss the Salad: Drizzle about half of the dressing over the salad. Toss gently but thoroughly to ensure all ingredients are coated with the dressing. Serve immediately with the remaining dressing on the side if desired.

Notes

• Use a damp tea towel under your chopping board to prevent slipping and for safe chopping.
• Using kitchen scissors for snipping cress is quicker and safer than chopping with a knife.
• The dressing can be prepared in advance and kept in the fridge for up to one week.
• Feel free to adjust the amount of dressing to your taste.
• You can substitute mixed seeds with your preferred nuts or seeds for extra texture.

Keywords: crunchy salad,chopped salad,healthy salad,Little Gem lettuce salad,pomegranate salad,vegetarian salad,summer salad,easy salad recipe