Chopped Salad with Roasted Peppers, Corn, Tomatoes, and Avocado is a vibrant and fresh dish, perfect for a light lunch or a side salad. The mix of roasted peppers and fresh vegetables creates a delightful balance of flavors and textures.
Start by roasting the peppers. Preheat your oven to 400°F (200°C). Place whole bell peppers on a baking sheet and roast until the skins are charred and blistered, turning occasionally, about 20-25 minutes. Once done, place the peppers in a bowl and cover with plastic wrap to steam. After about 10 minutes, peel off the skins, remove the seeds, and chop the peppers into bite-sized pieces.
While the peppers roast, prepare the corn. You can grill the corn on the cob until lightly charred or use canned or frozen corn kernels. If using fresh corn, cut the kernels off the cob once grilled.
In a large salad bowl, combine the roasted peppers, corn, diced tomatoes, and diced avocado. Add chopped red onion and a handful of chopped fresh cilantro for extra flavor.
For the dressing, whisk together lime juice, olive oil, a pinch of salt, and freshly ground black pepper. You can also add a bit of honey or agave nectar for sweetness, and a dash of cumin for a smoky hint.
Pour the dressing over the salad and toss gently to combine. Make sure the avocado is coated but not mashed.
Serve the Chopped Salad with Roasted Peppers, Corn, Tomatoes, and Avocado immediately. It’s perfect on its own or as a side dish for grilled meats or fish. Enjoy the fresh, vibrant flavors and the combination of creamy avocado, sweet corn, and roasted peppers.
Chopped Salad with Roasted Peppers, Corn, Tomatoes, and Avocado
Equipment
- Baking sheet or grill rack
- Mixing bowls
- Whisk
- Salad tongs or forks
Ingredients
For the Salad:
- 1 red bell pepper - roasted, peeled, seeded, and chopped
- 1 yellow bell pepper - roasted, peeled, seeded, and chopped
- 1 cup sweet corn kernels - fresh, frozen, or canned
- 1 cup cherry tomatoes - halved
- 1 ripe avocado - diced
- 4 cups mixed greens - such as romaine, spinach, or arugula, chopped
- 1/4 cup red onion - finely chopped
- 1/4 cup fresh cilantro leaves - chopped
- Optional: 1/4 cup crumbled feta cheese or queso fresco
For the Dressing:
- 2 tablespoons extra virgin olive oil
- Juice of 1 lime
- 1 clove garlic - minced
- 1 teaspoon honey or maple syrup - optional
- Salt and pepper to taste
Instructions
- Prepare the Roasted Peppers: Preheat your oven broiler or grill to high heat. Place the whole bell peppers on a baking sheet or grill rack and cook, turning occasionally, until the skins are charred and blistered on all sides, about 10-15 minutes. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Once cooled, peel off the skin, remove the seeds and stems, and chop the peppers.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, lime juice, minced garlic, honey or maple syrup (if using), salt, and pepper until well combined. Set aside.
- Assemble the Salad: In a large salad bowl, combine the chopped roasted peppers, sweet corn kernels, halved cherry tomatoes, diced avocado, mixed greens, finely chopped red onion, and chopped cilantro. If using, sprinkle the crumbled feta cheese or queso fresco over the top.
- Toss with Dressing: Drizzle the dressing over the salad and gently toss until all the ingredients are evenly coated.
- Serve: Divide the chopped salad among serving plates or bowls and serve immediately.