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All-time favourite chopped salad with honey dressing

Chopped Salad 21

This is without question the salad I make the most at home, it once dawned on me that I’d never written down the recipe. Perhaps it felt too simple. But if the mark of a good recipe is how often you make it, then this would be top spot. This chopped salad acts as a base to which other things can be added: avocado, feta, other crunchy veg, peppers, raw beetroot (add at the end unless you want a pink salad), peas or green beans.

Duration
15 mins
Serves
4
Chopped Salad 21

Ingredients

For the salad

  • 2 carrots, peeled
  • ½ cucumber
  • 6 radishes
  • 100g seeds, toasted (I use a mix of pumpkin, sunflower and poppy)
  • 4 spring onions
  • 12 cherry tomatoes – a mix of colours
  • 2 little gem lettuces
  • A few sprigs of mint, leaves picked
  • A few sprigs of basil, leaves picked

For the dressing

  • ½ tsp mustard
  • ½ tsp runny honey or maple syrup
  • 1 splash red-wine vinegar
  • 1 big splash extra-virgin olive oil
  • Salt and black pepper

  1. Chop the carrots, cucumber + radishes

    Get out your biggest chopping board: everything is going to be prepped and dressed on this. Put the hardest ingredients on the board first – the carrot, cucumber and radishes – roughly chop, then sprinkle the seeds on top.

  2. Chop the spring onion, tomatoes + leaves

    Next chop the spring onion, tomatoes, little gem and mint leaves all together using a rocking motion, and sweep around the board with your knife until it is all mixed.

  3. Make the dressing in a bowl or jam jar, pour over the salad and mix up again with your knife. Season and tip into a big bowl.

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