This vibrant chopped salad brings together the best of summer produce in a colorful, satisfying bowl that’s as beautiful as it is delicious. Sweet corn kernels provide bursts of sunshine, creamy avocado adds richness, and tangy feta cheese brings a salty contrast that ties everything together perfectly. What sets this salad apart is the fine chopping technique that ensures every forkful contains a perfect balance of flavors and textures. The lime-cilantro dressing is bright and zesty, while the combination of fresh vegetables and protein-rich ingredients makes this substantial enough to serve as a light lunch or the perfect side dish for grilled meats and fish.
Serves: 4-6 people
Prep Time: 20 minutes
Cook Time: 5 minutes (for corn)
Total Time: 25 minutes
What You’ll Need
For the Salad:
- 1 large head romaine lettuce, finely chopped
- 2 cups fresh corn kernels (about 3 ears) or 2 cups frozen corn, thawed
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, quartered
- 1 English cucumber, diced
- 1/2 red onion, finely diced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped (optional)
For the Lime-Cilantro Dressing:
- 1/4 cup fresh lime juice (about 2 limes)
- 1/3 cup extra virgin olive oil
- 2 tablespoons honey
- 1 clove garlic, minced
- 1/4 cup fresh cilantro, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes
Preparing the Perfect Corn
If using fresh corn, cut the kernels off the cobs using a sharp knife. Heat a large skillet over medium-high heat and add the corn kernels. Cook for 4-5 minutes, stirring occasionally, until the corn is bright yellow and slightly charred in spots. This light charring adds incredible sweetness and depth of flavor. If using frozen corn, you can skip the cooking step, but a quick sauté really elevates the taste. Let the corn cool completely before adding to the salad.
Mastering the Chopping Technique
The key to a great chopped salad is uniform, small pieces that fit easily on a fork. Wash and thoroughly dry the romaine lettuce, then chop it into small, bite-sized pieces. Dice the cucumber into small cubes, removing the seeds if they’re large and watery. Quarter the cherry tomatoes and finely dice the red onion. Everything should be roughly the same size for the best eating experience.
Preparing the Avocado
Wait until just before serving to prepare the avocado to prevent browning. Cut the avocados in half, remove the pits, and dice the flesh into small cubes. The avocado adds creaminess that balances the tangy feta and sweet corn beautifully. Choose avocados that are ripe but still firm so they hold their shape in the salad.
Making the Bright Dressing
In a small bowl or jar, whisk together the lime juice, olive oil, honey, minced garlic, chopped cilantro, cumin, salt, pepper, and red pepper flakes. The honey balances the acidity of the lime while the cumin adds an earthy note that complements all the fresh flavors. If using a jar, you can shake everything together vigorously until well combined.
Assembling the Rainbow Bowl
In a large serving bowl, combine the chopped romaine, cooled corn, diced cucumber, quartered tomatoes, and red onion. Add about three-quarters of the dressing and toss everything together until evenly coated. The vegetables should glisten with dressing but not be swimming in it.
Adding the Final Stars
Gently fold in the diced avocado, being careful not to mash it. Sprinkle the crumbled feta cheese and fresh herbs over the top. Drizzle with the remaining dressing and give everything one final, gentle toss. The feta should be distributed throughout but still visible as distinct, creamy white chunks.
Serving This Summer Sensation
Serve the salad immediately while everything is fresh and crisp. This chopped salad is perfect on its own for a light lunch, or serves beautifully alongside grilled chicken, fish, or steak. It’s also fantastic for picnics and potlucks since it travels well and looks stunning on any table.
Making It a Complete Meal
To turn this into a heartier main dish, add grilled chicken breast, shrimp, or black beans for extra protein. Toasted pumpkin seeds or chopped almonds add satisfying crunch, while a handful of cooked quinoa makes it even more filling and nutritious.
Storage Tips
This salad is best enjoyed fresh, but you can prep the individual components ahead of time. Store the chopped vegetables separately in the refrigerator and assemble just before serving. The dressing can be made up to 3 days ahead and stored in the refrigerator. Always add the avocado and dressing just before serving to maintain the best texture and prevent browning.
Why This Combination Works
The magic of this salad lies in the balance of flavors and textures. The sweet corn plays against the salty feta, while the creamy avocado mellows the tangy dressing. The fresh herbs brighten everything up, and the uniform chopping ensures that every bite contains a perfect mix of all these delicious elements.
