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Pioneer Woman Chopped Salad

Pioneer Woman Chopped Salad - recipe card
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This vibrant chopped salad is a medley of crisp romaine, crunchy vegetables, creamy avocado, and sharp cheddar, all tossed in a tangy buttermilk herb dressing. It’s a satisfying, colorful bowl that works as a light main course or a hearty side, with a wonderful mix of textures and fresh flavors.

Ingredients

Scale
  • 1 small head romaine lettuce, chopped (about 6 cups)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, seeded and diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 1 medium avocado, diced
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup sunflower seeds
  • For the dressing:
  • 1/2 cup full-fat buttermilk, well-shaken
  • 1/2 cup full-fat Greek yogurt
  • 2 tablespoons mayonnaise (optional, for extra creaminess)
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, minced
  • 2 tablespoons fresh chives, finely chopped
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. In a small bowl or jar, combine the buttermilk, Greek yogurt, mayonnaise (if using), lemon juice, minced garlic, chives, kosher salt, and black pepper. Whisk until smooth and creamy. Taste and adjust seasoning with more salt or pepper if needed. Cover and refrigerate while you prep the salad.
  2. Wash the romaine lettuce thoroughly and pat dry with paper towels or use a salad spinner. Chop the lettuce into bite-sized pieces (about 1-inch squares) and place in a large mixing bowl.
  3. Halve the cherry tomatoes and add them to the bowl. If the cucumbers have large seeds, scoop them out with a spoon before dicing, then add to the bowl.
  4. Dice the red bell pepper and red onion into small, uniform pieces. Add to the bowl. The key to a true chopped salad is everything cut to a similar size, so aim for about 1/4-inch dice.
  5. Slice the avocado in half, remove the pit, and score the flesh in a grid pattern without cutting through the skin. Scoop the cubes out with a spoon and add to the bowl.
  6. Add the shredded cheddar cheese and sunflower seeds to the bowl. At this point you can serve, or cover and refrigerate for up to 4 hours before serving.
  7. Just before serving, drizzle the dressing over the salad. Start with about 3/4 of the dressing and toss gently to coat. Add more if desired—you want the salad lightly coated, not drenched.
  8. Taste and adjust seasoning with a pinch of salt and black pepper if needed. Serve immediately, with extra dressing on the side if you like.

Notes

Storage: The salad (without dressing) can be stored in an airtight container in the refrigerator for up to 2 days. However, add avocado just before serving to prevent browning. The dressing can be stored separately in the fridge for up to 4 days; shake well before using. If making ahead, keep the dressing separate and toss just before serving for the crispiest salad.

Nutrition

Keywords: chopped salad, pioneer woman, salad recipe, no-cook, healthy salad, vegetable salad, buttermilk dressing, avocado salad, cheddar salad, meal prep salad

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chopped-salad/