Chopped Summer Salad

This recipe really made my weekend when I made it for my husband’s family. Just a few months ago, my sister-in-law had just given birth to her second adorable son and we all gathered at my in-law’s place for a casual Mother’s Day potluck and to chat about the newest member of the family. I knew that the kids might pass on this dish since it is still salad after all, but the adult reaction far exceeded anything I expected! I got three requests for the recipe, so here you go! This dish is easiest made in the summertime, when you can get your hands on ripe cherry or grape tomatoes, fresh green beans and sweet cucumbers. You may see the prep time and think that’s too long to make a salad, but it’s really a whole meal in your most giant bowl! 

Chopped Summer Salad

Chopped Summer Salad
Recipe type: Entree, Salad
Prep time:
Cook time:
Total time:
Serves: 6-8
  • 1 large or 2 small heads green leaf or red leaf lettuce (I used one of each.)
  • 2 cups frozen corn kernels (or fresh raw corn, cut from the cob)
  • 12-oz. bag washed and trimmed green beans, with steam-in-bag (or fresh, of course)
  • 2 cups grape tomatoes, sliced in half
  • 5 mini seedless cucumbers (also known as Persian cucumbers) or 1 large seedless cucumber, medium diced
  • handful of fresh chives, chopped
  • 5 strips uncured smoked bacon (I love Nature's Promise brand.)
  • 2 ripe avocados
  • For the dressing: 1 cup extra virgin olive oil
  • 6 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, peeled and pushed through a press
  • ½ teaspoon plus a pinch Kosher salt
  • ½ teaspoon sugar
  1. Prep your greens. Wash, spin dry and tear lettuce into bite-sized pieces and lay in your largest salad bowl. Toss in sliced grape tomatoes and chopped cucumbers. Set aside.
  2. Follow the bag instructions to steam green beans in your microwave, or boil green beans in salty water until tender. Plunge green beans into icy cold water, then drain well and cut into 1-inch-long pieces. Lay in salad bowl.
  3. Prepare the bacon. Slice bacon into 1-inch-long pieces and tumble into a cold nonstick sauté pan. Turn heat to medium and let the bacon cook slowly to render out the fat and crisp the bacon thoroughly. Remove with a slotted spoon to a paper-towel-lined dish for a few moments to cool.
  4. Prepare corn. If using fresh, slice off the cob and sauté for 2 minutes until just cooked. If using frozen, just microwave and let cool for a few minutes.
  5. Halve your avocados hemispherically, remove the pits, and score them in their skins horizontally and vertically. Then, use a spoon to scoop out bite-sized chunks onto the salad. Layer in the cooled bacon and corn.
  6. Use kitchen shears or a sharp knife to mince chives and sprinkle on top.
  7. Prepare the dressing. Pour all dressing ingredients into a dressing cruet or mason jar with a tight-fitting lid. Shake vigorously, taste for seasoning.
  8. Dress your salad right before serving by pouring around the outer rim of the salad bit by bit, and tossing gently. You will have leftover dressing for another day. Enjoy!




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