Lately I have been absolutely hooked on chopped salads. I love how different they taste compared to the traditional salads of my childhood. Likewise, they are meatier and more satisfying to munch! I think if I were to open a restaurant I would call it “Chopped” and I would have nothing but chopped salads and protein on the menu!
Personally, I cannot get enough of purple cabbage and so most of my chopped salads are centered on this spicy/sweet vibrant veggie. Today I will share a recent “Mexican” chop with you, but I will also share some other ideas that I have tried or plan on trying down the road. As usual, there are as many potential variations based on ethnic eats, old time favorites or new food pairings that one could ever imagine.
Mexican Chopped Salad
1/2 head purple cabbage
1/8 - 1/4 purple onion
Corn from two ears roasted on the cob (I do this quick and easy in my air fryer/roaster)
1 jalapeño pepper
1 cup loosely packed cilantro leaves
1 cup Cotija cheese crumbles
All ingredients are roughly chopped
1/2 cup mayonnaise or Greek yogurt
1-2 tbs of your favorite hot sauce (my favorite is The Pepper Plant chunky Garlic Hot Pepper Sauce)
1 tbs lime juice
1 tbs finely chopped cilantro
Salt to taste
Mix all ingredients well
OR if you prefer a vinaigrette:
1/2 cup avocado oil
2 tablespoons Hatch Chili Infused Olive oil (I purchased on a trip to a place that had an Olivelle store - you can substitute with some chopped pepper of your desire or leave it out)
3 tablespoons fresh lime juice
3 tablespoons chopped cilantro leaves
3 tablespoons Cotija cheese crumbles
Salt and pepper to taste
Shake it up well!
Just before serving you can break up and add some tortilla chips to this salad which takes it to a whole new level!
Serve this as a main dish on its own or with some added protein or as a side dish to a Mexican meal.
Other chop ideas (clean out the fridge!):
Red or green cabbage
Brussel sprouts (raw or roasted)
Peas (fresh blanched)
Egg plant (air fryer/roasted)
Roasted fingerling potatoes (air fryer/roasted)
Summer or winter squash (air fryer/roasted)
Blue Cheese (Linda’s blue cheese dressing is TO-DIE-FOR on a chop!)
Tofu (air fried)
Juice (lemon, lime, orange, blood orange…etc.)
Sweet chili sauce
Olives (green, black or marinated)
Rice (regular or crispy pan fried)
You get the idea!
A recent favorite chopped munchy lunch:
Pickled ginger (pickled from last summer’s baby ginger purchase)
Smoked trout (from a recent fishing trip)
Mayo 2 tablespoons
Wasabi 1 teaspoon
Soy sauce 1-2 teaspoons
This tasted every bit as good as an expensive sushi bowl!
Kate Johnson is a long-time resident of Carson City. She is an avid gardener, cook, musician and lover of dogs.
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