Ultimate Chopped Salad with Easy Lemon Vinaigrette

Why You’ll Love This Recipe

This chopped salad delivers big on texture and flavor: crisp veggies, creamy beans, salty cheese, and a bright lemon dressing that ties everything together. The fine chopping ensures each bite includes a little of everything. It’s great for meal prep, potlucks, or when you want a satisfying salad that doesn’t feel like “just greens.”

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chopped Salad

• Romaine lettuce (or another sturdy green), finely chopped
• Baby spinach or mixed greens (optional, finely chopped)
• Cucumber, diced
• Bell peppers (any color), diced
• Cherry or grape tomatoes, quartered
• Red onion, finely diced
• Carrots, shredded or diced
• Celery, diced
• Corn kernels (fresh, canned drained, or thawed frozen)
• Cooked beans (such as chickpeas, black beans, or cannellini), rinsed & drained
• Crumbled cheese (feta, goat cheese, or cotija)
• Avocado, diced (add just before serving)
• Fresh herbs (parsley, cilantro, or basil), chopped
• A crunchy element: croutons, toasted nuts, or pumpkin seeds

For the Easy Lemon Vinaigrette

• Fresh lemon juice
• Olive oil
• Dijon mustard
• Honey or maple syrup (or another sweetener)
• Garlic (minced or garlic powder)
• Salt and freshly ground black pepper
• Water (optional, to adjust consistency)

Directions

1. Chop the vegetables and greens:
   Finely chop the romaine (and optional greens) into bite-sized pieces. Dice cucumber, bell pepper, tomato quarters, red onion, carrots, and celery. Place all chopped ingredients into a large salad bowl.
2. Add beans, cheese, herbs:
   Add the rinsed and drained beans, crumbled cheese, and chopped fresh herbs to the bowl. Toss gently to combine.
3. Make the lemon vinaigrette:
   In a small bowl or jar, whisk together lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper. Slowly whisk in the olive oil until emulsified. If the dressing is too thick, whisk in a little water to reach your desired consistency. Taste and adjust the seasoning (add more lemon, salt, or sweetener as needed).
4. Dress the salad:
   Pour the vinaigrette over the chopped salad. Toss thoroughly so all the ingredients are coated. If using avocado and a crunchy element (nuts, seeds, or croutons), fold them in gently after the initial toss to preserve texture.
5. Let flavors meld (optional):
   Let the salad rest for 10–15 minutes so the dressing penetrates the vegetables—this softens the greens just a bit and enhances flavor absorption.
6. Serve:
   Transfer the salad to a serving dish or enjoy directly from the bowl. Optionally garnish with extra fresh herbs, a drizzle of olive oil, or freshly cracked pepper.

Servings and timing

Makes about 6–8 servings (as a side) or 4 servings (as a main)
Total time: ~20 minutes (10–15 minutes prep + 5 minutes for vinaigrette and tossing)

Storage / Reheating

• Storage: Store any leftover salad (without dressing) in an airtight container in the refrigerator for up to 2 days. Store the lemon vinaigrette separately.
• Refreshing: When ready to eat, re‑toss the salad and add fresh avocado or crunchy topping. If greens wilt slightly, a quick stir with a splash of cold water or extra lemon juice can help revive them.

Variations

• Grain boost: Add cooked quinoa, farro, or bulgur for extra substance.
• Protein boost: Top with grilled chicken, shrimp, tofu, or hard-boiled eggs.
• Mediterranean twist: Use olives, roasted red peppers, cucumber, and replace cheese with feta.
• Southwest twist: Add black beans, corn, avocado, and a bit of cumin or smoked paprika to the dressing.
• Vegan version: Omit cheese or use a plant‑based cheese alternative. Use maple syrup or agave in the dressing.
• Seasonal swaps: Use zucchini in summer, roasted squash in fall, or radishes and beets in spring.

FAQs

Can I chop the salad ahead of time?

Yes—you can chop the vegetables and store them (undressed) in airtight containers or zip bags for up to a day. Wait to add avocado, dressing, and crunchy elements until serving.

Will the salad get soggy when dressed?

It may soften slightly over time. To preserve crunch, keep the dressing and crunchy toppings separate and dress just before serving.

Can I make the vinaigrette extra lemony?

Absolutely—add more lemon juice or include a bit of lemon zest for extra brightness.

What type of mustard works best?

Dijon mustard is ideal for its tang and emulsifying properties. You can use whole-grain mustard or yellow mustard, but the flavor will vary slightly.

How do I adjust for more sweetness or tang?

Increase the honey/maple syrup for more sweetness. Increase lemon juice or add a splash of vinegar (white wine or apple cider) for more tang.

Can this be a main course salad?

Yes—if you add a protein (chicken, tofu, beans) and/or grains to make it more filling, it works beautifully as a standalone meal.

Conclusion

The Ultimate Chopped Salad with Easy Lemon Vinaigrette is a flavorful, versatile salad that’s as pleasing to the eyes as it is to the palate. With crisp vegetables, creamy elements, and a bright homemade dressing, it’s a go-to for lunches, gatherings, or whenever you want a salad that feels substantial. Let me know if you’d like the full recipe with precise measurements or a version tailored to your preferences.

Ultimate Chopped Salad with Easy Lemon Vinaigrette

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A vibrant, hearty chopped salad filled with fresh vegetables, beans, cheese, and crunchy toppings, all tossed in a bright, homemade lemon vinaigrette. Perfect as a main meal or flavorful side.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings (main) or 6–8 (side)
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups romaine lettuce, finely chopped
• 1 cup baby spinach or mixed greens, chopped (optional)
• 1 cucumber, diced
• 1 bell pepper (any color), diced
• 1 cup cherry or grape tomatoes, quartered
• 1/4 red onion, finely diced
• 1/2 cup shredded or diced carrots
• 2 stalks celery, diced
• 1/2 cup corn kernels (fresh, canned, or thawed frozen)
• 1 cup cooked beans (chickpeas, black beans, or cannellini), rinsed and drained
• 1/3 cup crumbled feta, goat cheese, or cotija
• 1 avocado, diced (add just before serving)
• 2 tbsp chopped fresh herbs (parsley, cilantro, or basil)
• 1/4 cup croutons, toasted nuts, or pumpkin seeds (for crunch)
• For the Easy Lemon Vinaigrette:
• 3 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 small garlic clove, minced (or 1/4 tsp garlic powder)
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 cup olive oil
• 1 tsp water (optional, to thin)

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Instructions

1. Chop the romaine and optional greens finely. Dice cucumber, bell pepper, tomatoes, onion, carrots, and celery. Place all in a large salad bowl.
2. Add beans, crumbled cheese, and herbs. Toss gently to mix.
3. Whisk together lemon juice, Dijon, honey/maple syrup, garlic, salt, and pepper. Slowly whisk in olive oil until emulsified. Add water if needed to thin. Adjust seasoning to taste.
4. Pour vinaigrette over the salad and toss well to coat evenly.
5. Fold in avocado and crunchy toppings gently just before serving.
6. Optional: Let sit 10–15 minutes for flavors to meld, then serve with extra herbs or lemon juice if desired.

Notes

• Chop vegetables uniformly for best texture and presentation.
• Add avocado and crunchy toppings just before serving for maximum freshness.
• Store dressing and salad separately if prepping ahead.
• Customize with seasonal veggies, grains, or protein to make it a full meal.
• Dressing keeps in fridge up to 1 week — shake well before use.

Nutrition

• Serving Size: 1.5 cups (approx., as main)
• Calories: 320
• Sugar: 6g
• Sodium: 340mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 7g
• Protein: 9g
• Cholesterol: 10mg