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Chopped Salad is the crisp, colorful, veggie packed bowl that turns a pile of fresh produce into the best simple starter salad. I started making this when Maddie went through a phase of only eating veggies if they were cut teeny tiny, and now the whole family fights over the leftovers. If you love an easy crowd pleasing side like our creamy cucumber salad, this chopped salad is about to be your new go to.
With shredded iceberg and a rainbow of finely chopped vegetables, every forkful is fresh, crunchy, and ready for whatever dressing you love.
Chopped Salad Quick Look
- 🕒 Prep Time: 30 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 27kcal
- 🌶️ Flavor Profile: Fresh, crisp, and colorful with a satisfying veggie crunch in every bite
- ✋ Difficulty: Easy, as simple as our creamy macaroni salad
Quick Answer
To make a Chopped Salad, finely chop a mix of fresh vegetables like bell peppers, cucumber, tomato, broccoli, cauliflower, celery, and scallions into small, even pieces. Shred a head of iceberg lettuce and a carrot, then toss everything together in a large bowl. Drizzle with your favorite dressing right before serving, or keep it on the side so the salad stays crisp. The secret is cutting everything small so you get a little of each veggie in every bite.
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Why This Recipe Works
Click to see the technique science
- Chopping small means every bite has it all. Finely diced veggies let you taste a little of each vegetable at once instead of one big chunk of cucumber or pepper.
- Shredded iceberg is the perfect crunchy base. Iceberg stays crisp and cold and holds up to dressing far better than delicate leafy greens.
- A rainbow of veggies keeps it interesting. Bell peppers, tomato, broccoli, cauliflower, celery, and carrot bring color, texture, and a range of flavors to every forkful.
- Dressing on the side keeps it crisp. Tossing the dressing in only at serving time means the salad never goes soggy or wilted.
- It is endlessly customizable. Swap in whatever veggies you have on hand, so nothing goes to waste and it never gets boring.
- It is light yet filling. At just 27 calories a serving and packed with fiber rich vegetables, it is a guilt free side or starter.
Why You’ll Love This Recipe
- It is fresh, crunchy, and colorful, the kind of salad that actually makes you want to eat your veggies.
- It is endlessly flexible, so you can use whatever vegetables are in your crisper drawer.
- It is a light, healthy side that balances rich mains like our BBQ ribs.
Key Ingredients
A colorful mix of fresh vegetables is all you need, so use the freshest you can find.
- Iceberg Lettuce: Shredded, it makes the crisp, cool base that holds everything together.
- Bell Peppers: Red and yellow peppers add sweetness, crunch, and bright color.
- Broccoli and Cauliflower: Finely chopped raw florets add hearty texture and a fresh bite.
- Cucumber, Tomato, and Celery: The classic crunchy, juicy salad trio for freshness.
- Carrot and Scallions: Shredded carrot adds color and sweetness while scallions bring a mild oniony kick.
See recipe card for exact quantities.
Variations and Substitutions
Make this chopped salad your own with easy add ins and swaps.
- Turn it into a meal by adding grilled chicken, chickpeas, or crumbled bacon.
- Add cheese like shredded cheddar, crumbled feta, or diced fresh mozzarella.
- Toss in chopped olives, pepperoncini, and salami for an Italian chopped salad.
- Use romaine or a spring mix in place of iceberg for a different crunch.
- Serve it as a fresh topping for our smash burgers or in a wrap.
How to Make Chopped Salad
- Wash and finely chop all the vegetables, the bell peppers, cucumber, tomatoes, broccoli, cauliflower, celery, and scallions, into small, even pieces.
- Shred the head of iceberg lettuce and the carrot, then add everything to a large bowl.
- Toss the vegetables together until they are evenly combined and colorful throughout.
- Drizzle with your favorite dressing right before serving, or serve the dressing on the side so the salad stays crisp and fresh.
Recipe Tips & Tricks
- Cut everything the same size. Uniform small pieces are the whole point of a chopped salad, so take your time dicing.
- Dry your veggies well. Pat everything dry after washing so the dressing clings instead of sliding off.
- Dress at the last minute. Add dressing only right before serving to keep the salad crisp and bright.
- Use a sharp knife. A sharp blade gives clean cuts that keep the veggies looking fresh longer.
- Prep ahead. Chop everything a day in advance and store the undressed salad in an airtight container.
- Make it a meal. Add a protein like grilled chicken or chickpeas to turn this side into lunch.
Serving Ideas and Suggestions
This crisp chopped salad is the perfect light counterpoint to rich, hearty mains. Serve it alongside BBQ ribs or our crispy fried hot honey chicken to balance all that savory flavor with a fresh crunch. It is a natural fit on any potluck or cookout table next to ham and swiss sliders and a basket of cheesy fried chicken. Set out a few dressings and let everyone customize their bowl. For an easy weeknight dinner, pair it with crock pot lemon garlic chicken thighs or an Italian lemon chicken foil packet. Keep the undressed salad in the fridge for up to 3 days and dress single portions as you go.
Chopped Salad FAQs
A Chopped Salad has all of its ingredients cut into small, uniform, bite sized pieces, while a regular salad often has whole leaves and larger chunks. Chopping everything small means you get a mix of every vegetable in each forkful, and you can eat it neatly with just a fork.
This Chopped Salad uses shredded iceberg lettuce, red and yellow bell peppers, cucumber, tomato, broccoli, cauliflower, celery, scallions, and shredded carrot. The beauty of a chopped salad is that you can use whatever fresh vegetables you have, so feel free to mix and match.
A Chopped Salad works with almost any dressing. Ranch, Italian, red wine vinaigrette, and Greek dressing are all popular choices. Serve the dressing on the side so guests can pick their favorite and the salad stays crisp.
Yes. Chop all the vegetables and store the undressed Chopped Salad in an airtight container in the fridge for up to 3 days. Only add dressing right before serving so the salad keeps its fresh crunch.
The key to keeping a Chopped Salad crisp is to dry the vegetables thoroughly after washing and to dress it only at serving time. Storing the salad and the dressing separately keeps everything crunchy until you are ready to eat.
To make this Chopped Salad a complete meal, add a protein such as grilled chicken, shrimp, chickpeas, or crumbled bacon, plus a handful of cheese or nuts. It becomes a satisfying main course salad that is still light and fresh.
Craving another fresh and easy salad? Try our kale and quinoa salad with cranberries and pecans next.
Chopped Salad
Ingredients
- 1 head iceberg lettuce shredded
- 1/2 cup finely chopped yellow bell pepper
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped English cucumber
- 1/2 cup finely chopped tomatoes
- 1/2 cup finely chopped broccoli florets
- 1/2 cup finely chopped cauliflower florets
- 1/2 cup finely chopped celery
- 1/2 cup scallions thinly sliced
- 1 medium carrot shredded
- Dressing of your choice
Instructions
- Prep all your veggies and add them to a large bowl. Toss to combine.1 head iceberg lettuce, 1/2 cup finely chopped yellow bell pepper, 1/2 cup finely chopped red bell pepper, 1/2 cup finely chopped English cucumber, 1/2 cup finely chopped tomatoes, 1/2 cup finely chopped broccoli florets, 1/2 cup finely chopped cauliflower florets, 1/2 cup finely chopped celery, 1/2 cup scallions, 1 medium carrot
- Serve with your favorite salad dressing.Dressing of your choice
Notes
- Salad Spinner Magic: A salad spinner is your best friend for washing and drying lettuce.
- Sharp Knife: Use a sharp knife to chop veggies finely; it makes a big difference in texture.
- Layering: When prepping ahead, layer your veggies in a large bowl, covering them with a paper towel to soak up any extra moisture.
- Dressing Last: Always add the dressing right before serving to keep the salad crisp.
- Cold Water Dip: To make the lettuce even crisper, soak it in super cold water for a few minutes before spinning.
Nutrition
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