A chopped salad is very versatile, and a great way to use up whatever you have in the fridge – drizzle over a dressing of your choice or add a cooked protein.
Below, we’ve listed our favourite chopped salad recipes. Experiment to discover your favourite combination – try adding toasted nuts and seeds, leftover roast chicken, crumbled feta or fried halloumi, cooked grains or lentils and different dressings.
For a fresh, crunchy chopped salad, combine shredded lettuce, cress, tomatoes, cucumber and pumpkin seeds with a Dijon mustard & honey dressing. This is great alongside barbecued chicken or lamb, or topped with crumbled feta.
For a wholesome way to use up leftover roast chicken, throw together this wholesome salad. It’s packed with crunchy veg, fresh herbs, avocado, chilli and freekeh – a nutty grain.
This crisp side dish makes a great addition to any buffet, with avocados, cucumber, green peppers and a zingy dressing. For a more substantial salad, you could add cooked chicken or halloumi.
Eat the rainbow with this colourful mix of cucumber, beetroot, radish, carrot, sweetcorn, avocado and onion. Not only is this salad packed with nutrients, it also looks great on a buffet table.
Chicken and bacon are a match made in heaven. Here, they combine to make a low-calorie green salad with peas, celery and avocado, herbs and a zingy mustard dressing.
Take the edible flowers from your allotment or garden, and mix them into a chopped green salad. The results will look and taste lovely – great for a picnic or as part of a lunch spread.