Chopped Salad Recipe
- cook TIME 3 mins
- prep TIME 12 mins
- total TIME 15 mins
Ingredients (16)
- 4 oz avocado sliced
- 4 oz romaine lettuce shredded into bite-sized pieces
- 4 oz cherry tomato halved
- 4 oz cucumber half-moon sliced
- 2 oz yellow bell pepper coarsely chopped
- 1/4 cup scallion diagonally sliced
- 2 large eggs hard-boiled
- 1 oz pan-fried bacon
- 1 tbsp lime juice
- 1/2 tbsp honey
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- 1/8 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
INSTRUCTIONS
Prep:
Boil the Eggs: Bring water to a boil in a saucepan, then gently drop the eggs in, one at a time. When the surface starts bubbling, reduce to a simmer and cover the saucepan with a lid. Let the eggs sit for 10-12 minutes then transfer them into ice water when done.
Slice the Avocados: Remove the skin then thinly slice the green part crosswise.
Slice the Cucumber: Slice the cucumber in half lengthwise, then crosswise slice each half into half-moon pieces.
Chop the Bell Peppers: Lengthwise slice the bell pepper into large pieces. Discard the core then slice each piece crosswise into bite-sized pieces.
Cook:
Make the Sauce: In a small bowl, whisk 1 tbsp lime juice, 1/2 tbsp honey, 1 tsp Dijon mustard, 2 tbsp olive oil, 1/8 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp dried oregano, and 1/2 tsp garlic powder together until the mixture turns dark brown with a slightly thick consistency.
Assemble the Salad: On a plate, make a bed of 4 oz romaine lettuce then lay 4 oz avocado, 4 oz cherry tomato, 4 oz cucumber, 2 oz yellow bell pepper, 2 large eggs, and 1 oz pan-fried bacon over.
Garnish and Drizzle the Sauce: Garnish the salad with 1/4 cup scallion. Drizzle the sauce over the salad then lightly toss to evenly coat the ingredients. Enjoy!
