Chopped Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 298
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 24
- Dietary Fiber
- 9
- Sugar
- 7
- Protein
- 8
- Cholesterol
- 62
- Sodium
- 833
- Total: 45 min
- Prep: 40 min
- Cook: 5 min
Ingredients
1/4 cup finely diced red onion
2 large eggs
Kosher salt
1 bunch asparagus, trimmed
1 teaspoon dijon mustard
2 tablespoons champagne vinegar
1 lime (1 teaspoon grated zest, plus the juice)
1 teaspoon sugar
Freshly ground pepper
1/4 cup extra-virgin olive oil
1 head Bibb lettuce, torn
1 cup diced radishes (from 1 bunch)
1 14-ounce can hearts of palm, drained and thinly sliced
1/2 English cucumber, seeded and diced
1 cup grape tomatoes, halved
6 to 8 spears baby corn, diced
2 Hass avocados, diced
Directions
- Soak the onion in cold water, 15 minutes. Meanwhile, hard-boil the eggs: Put the eggs in a saucepan and cover with cold water; bring to a boil and cook 2 minutes. Remove from the heat, cover and let sit 10 minutes. Remove with a slotted spoon to a bowl of ice water. Return the water to a boil and season with salt. Add the asparagus and cook 2 minutes. Drain and transfer to the ice water.
- Make the dressing: Whisk the mustard, vinegar, lime zest and juice, and the sugar in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.
- Drain the asparagus and chop. Toss the lettuce, asparagus, radishes, hearts of palm, cucumber, tomatoes, corn and avocados in a large bowl. Peel and chop the eggs and drain the onions, then add to the salad. Add the dressing and toss. Season with salt and pepper.