Inspired by a salad from a local restaurant, this Honcho Chop Salad wins the award for most toppings! Toss chopped lettuce with black beans, charred corn, chopped carrots, grilled onion, tomato, radish and spiced pepitas. Drizzle the salad with a simple and flavorful cilantro lime vinaigrette.

I’ve said it once and I’ll say it again, I love a salad that is loaded with add-ins. Toppings galore that end up perfectly dressed in vinaigrette at the bottom of my bowl is what I live for. This honcho chop salad is the perfect example of what I love.

Inspired by a salad from a local tex-mex restaurant nearby. In it, chopped romaine is topped with black beans, grilled red onion, charred corn, chopped carrot, quinoa and tomatoes. But the spiced pepitas, which only take minutes to make, add crunch and flavor. Then the whole salad is drizzled in a simple and ridiculously delicious cilantro lime vinaigrette which turns this into one amazing salad.

This salad is bright, colorful and flavorful salad that yields 4 generous portions that will no doubt satisfy you. Add chicken for extra protein and avocado because they’re ripe and not solid rocks sitting on your counter. #storyofmylife 🙄

This salad isn’t as simple as chopping up raw vegetables and adding them to a bowl. There is a little bit of prep work, however you could do most of it in advance.

To Make This Honcho Chopped Salad You Need:

• red leaf and romaine lettuce
• charred sweet corn
• cooked black beans, rinsed and drained
• chopped carrot
• diced tomato
• red onion, sliced and grilled
• 1 cup cooked quinoa
• 6 radishes sliced thin
• spiced pepitas
• cilantro lime vinaigrette (recipe to come).

For the spiced pepitas:

In a 10-inch skillet toss 3/4 cup of pepitas with the juice of 1/2 a lime, 1-1/2 teaspoons Mexicali seasoning and a few pinches of kosher salt. Next heat the skillet on medium. Stir occasionally until the pepitas are toasted. About 4 to 5 minutes.

Meanwhile, grill onion slices and roughly chop,and char 1-1/2 cups of corn in a small, dry cast iron or nonstick skillet. 

To Make The Cilantro Lime Vinaigrette You Will Need:

• a 1/2 teaspoon lime zest
• 2-1/2 tablespoon lime juice (about 1 large lime)
• 1/2 to 1 small clove of garlic (grated or finely minced)
• a 1/2 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/8 teaspoon each of ground coriander, cumin and onion powder
• 1 tablespoon minced fresh cilantro
• 2 tablespoons olive oil

Whisk to combine and season with a few turns of freshly ground black pepper. This is a small batch recipe, because a little goes a long way, and also after 1 day the cilantro will discolor. Consider doubling as needed for this recipe.

To serve; add the chopped lettuce into bowls and top with all the toppings.

Next, sprinkle with the a few tablespoons of the spiced pepitas and then drizzle the salad with few spoonfuls fo the vinaigrette.

A little of the dressing goes a long way, so use it sparingly.

Lastly, toss to combine and sprinkle with queso fresco (optional) and a few extra cilantro leaves. If you have avocado, use it! Of course, my avos were still pretty rock hard so I couldn’t. However that didn’t take away from this amazing salad. Also consider adding sliced grilled chicken or shrimp is equally delicious for some added protein.

From the dressing to the spiced pepitas and all those veggies, this salad will knock your socks off.

Enjoy! And if you give this Honcho Chopped Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Print

Yield: 4

Honcho Chop Salad

Inspired by a salad from a local restaurant, this Honcho Chop Salad wins the award for most toppings! Toss chopped lettuce with black beans, charred corn, chopped carrots, grilled onion, tomato, radish and spiced pepitas. Drizzle the salad with a simple and flavorful cilantro lime vinaigrette.

Prep Time 1 hour

Total Time 1 hour

Ingredients

CILANTRO LIME VINAIGRETTE:

• 1/2 teaspoon lime zest
• 2-1/2 tablespoons lime juice (about 1 large lime)
• 1/2 to 1 clove garlic, grated
• 1/2 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground coriander
• 1/8 teaspoon onion powder
• a pinch of freshly ground black pepper
• 1 tablespoon minced fresh cilantro
• 2 tablespoons olive oil

SPICED PEPITAS:

• 3/4 cup pepitas (shelled green pumpkin seeds)
• juice of 1/2 a large lime
• 1-1/2 teaspoons Mexicali seasoning
• a pinch or two of kosher salt

HONCHO CHOP SALAD:

• 1 head chopped romaine lettuce
• 1 head chopped red leaf lettuce
• 1 cup charred sweet corn
• 1 cup cooked black beans, rinsed and drained
• 1 cup chopped carrot
• 1 cup diced tomato
• 1 medium onion, sliced and grilled
• 1 cup cooked quinoa
• 6 radishes sliced thin
• 1/4 cup queso fresca, for serving

Instructions

FOR THE CILANTRO LIME VINAIGRETTE:

1. In a glass jar combine all ingredients, whisking to combine.
2. This is a small batch recipe. Because a little goes a long way, and also after 1 day the cilantro will discolor. Consider doubling as needed for this recipe.

FOR THE SPICED PEPITAS:

1. In a 10-inch skillet, toss the pepitas, lime juice, Mexicali seasoning and salt. Heat on medium until the lime juice evaporates and the pepitas are toasted. About 4 to 5 minutes.

FOR THE SALAD:

1. Divide the chopped lettuce among 4 bowl, top each with a 1/4 of the corn, black beans, carrot, tomato, quinoa and radishes.
2. Top with a few tablespoons of pepitas and drizzle with a couple teaspoons of the vinaigrette.
3. Lastly, serve with queso fresco and extra cilantro if desired.

Notes

• Add diced avocado, grilled chicken or shrimp.

Nutrition Information:

Yield:

4

Serving Size:

1 salad
Amount Per Serving: Calories: 455 Total Fat: 25g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 5mg Sodium: 491mg Carbohydrates: 47g Fiber: 13g Sugar: 17g Protein: 19g

Nutrition information isn’t always accurate.