Chopped salad is a refreshing, nutrient-packed option for lunch or dinner. It’s colorful, flavourful, and incredibly easy to make. When paired with creamy buttermilk dressing, it becomes a crave-worthy meal you’ll want to repeat often.
Chopped Salad with Buttermilk Dressing
Ingredients
- 2 cups chopped romaine lettuce
- 1 cup chopped iceberg lettuce
- 1/2 cup cherry tomatoes, halved
- 1/2 cup 1/2 cup diced cucumber
- 1/4 cup red onion, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup chopped celery
- 1/2 cup diced avocado
- 1/4 cup crumbled feta cheese
- Salt and black pepper to taste
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill (or 1 tsp dried)
- 1/4 teaspoon salt
- 1/4 teaspoon teaspoon black pepper
Notes
Prepare the Vegetables:
Wash all vegetables thoroughly. Pat them dry with a kitchen towel. Chop romaine and iceberg lettuce into bite-sized pieces. Dice cucumbers and celery evenly. Slice cherry tomatoes and red onions. Grate or shred the carrots. Peel and dice the avocado just before serving to prevent browning.Mix the Salad Base:
In a large salad bowl, combine all the chopped vegetables. Toss gently to distribute colours and textures evenly. Sprinkle with crumbled feta cheese for extra flavour and creaminess.Blend the Buttermilk Dressing:
In a medium bowl, whisk together buttermilk, mayonnaise, and sour cream. Add garlic, lemon juice, dill, salt, and pepper. Whisk until smooth and creamy. Taste and adjust seasoning if needed.Combine and Serve:
Pour the dressing over the salad just before serving. Toss gently to coat every ingredient. Serve immediately for the freshest taste.Notes:
- Serve immediately after adding the dressing to keep the salad crisp, For meal prep, store chopped vegetables and dressing separately , Use low-fat buttermilk or yogurt for a lighter version of the dressing.
Tips for the Best Chopped Salad
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Use fresh and crisp vegetables for the best texture.
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Add protein like grilled chicken, chickpeas, or hard-boiled eggs for a hearty version.
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Prep ingredients in advance and store them separately to keep the salad fresh.
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Keep the dressing chilled and toss only before serving to avoid sogginess.
Frequently Asked Questions (FAQs)
Can I make the buttermilk dressing ahead of time?
Yes, you can prepare the dressing up to 3 days in advance. Store it in an airtight container in the refrigerator.
What can I use instead of buttermilk?
You can substitute buttermilk with a mix of plain yogurt and milk or milk with a little lemon juice or vinegar.
Is this salad suitable for vegetarians?
Yes, this salad is vegetarian-friendly. Just ensure the cheese used is made without animal rennet.
How do I keep the salad from getting soggy?
Keep the dressing separate and add it only just before serving to maintain crispness.
Can I add protein to make it a full meal?
Absolutely! Add grilled chicken, shrimp, tofu, or boiled eggs to make it more filling.