Chopped Salad

This vibrant chopped salad is a refreshing departure from standard greens, featuring the unexpected crunch of jicama and English cucumber. The star of the dish is the unique dressing: a bright blend of apricot preserves, fresh lime, and orange juice, kicked up with a hint of heat from red pepper flakes. It balances sweet, tart, and spicy notes perfectly. Tossed with shredded romaine, radish sprouts, and toasted cumin seeds, it offers a complex texture and flavor profile. Ideal for a light summer lunch, a picnic side, or a healthy dinner starter, this recipe comes together quickly using simple, accessible ingredients.

Cuisine: British

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 113.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant chopped salad is a refreshing departure from standard greens, featuring the unexpected crunch of jicama and English cucumber. The star of the dish is the unique dressing: a bright blend of apricot preserves, fresh lime, and orange juice, kicked up with a hint of heat from red pepper flakes. It balances sweet, tart, and spicy notes perfectly. Tossed with shredded romaine, radish sprouts, and toasted cumin seeds, it offers a complex texture and flavor profile. Ideal for a light summer lunch, a picnic side, or a healthy dinner starter, this recipe comes together quickly using simple, accessible ingredients.

Ingredients

FOR DRESSING:
2 tablespoons Apricot preserves
2 tablespoons Fresh lime juice
1 tablespoons Fresh orange juice
1/2 teaspoons Dried hot red pepper flakes
FOR SALAD:
1/2 lbs Jicama -- peeled and cut into
1/3 -inch dice (1 cup)
1/4 lbs English cucumber -- cut into `/3-inch
1 red Bell pepper -- cut into 1/3-inch
Dice
1/2 cups chopped red onion
4 cups Shredded romaine
1 cups Radish sprouts
1/3 cups chopped fresh cilantro
1 1/2 teaspoons Cumin seeds -- toasted

Directions

1
In a small bowl or blender, whisk together the apricot preserves, fresh lime juice, fresh orange juice, and dried hot red pepper flakes until smooth. Set aside.
2
Peel the jicama and cut it into 1/3-inch dice. Place in a large salad bowl.
3
Cut the English cucumber into 1/3-inch pieces and add to the bowl with the jicama.
4
Dice the red bell pepper into 1/3-inch pieces and add to the bowl.
5
Add the chopped red onion, shredded romaine, radish sprouts, and chopped fresh cilantro to the bowl.
6
Sprinkle the toasted cumin seeds over the vegetables.
7
Pour the prepared dressing over the salad just before serving. Toss gently to coat all ingredients evenly. Season with salt and pepper to taste if desired. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 113.0kcal

% Daily Value *
Total Fat 7.1g11%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 94.7mg4%
Total Carbohydrate 13.1g5%
Dietary Fiber 2.9g12%
Sugars 7.6g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salad, jicama, cucumber, romaine, apricot, dressing, vegan, healthy, fresh, crisp, lime, orange, cumin, radish, light, summer

Read it online: https://www.chefs-mate.com/recipe/chopped-salad-1-pt/