Happy Memorial Day weekend! I’ve been MIA enjoying the spring weather – finally! This weather has me dreaming of the upcoming long Summer days, so it’s only fitting that I share my favorite summertime salad. I’m back with this crunchy, colorful, hearty summer salad that’s the perfect side dish for any barbecue. I have been making this salad for years- it was the first recipe I ever pinned! I have altered it to my tastes over the years and have recorded my perfected recipe for you to enjoy.
You can adjust however you like – for more spice, add in the jalapeño seeds, for less, omit the jalepeño altogether. You can add grilled shrimp or chicken to make a delicious, light Summer meal. This salad is great to make ahead before a party, or for meal prep at the beginning of the week because it keeps really well in the fridge. No lettuce = no wilting here!
Have a safe and enjoyable Memorial Day, everyone! Get chopping, I know you are going to love this one.
Summer Chop Salad
Prep time: 15 mins Cook time: 0 mins Total Time: 15 minutes
Makes 8-10 servings
For the salad
1 seedless cucumber, peeled and diced
1 large red bell pepper, seeded and diced
1/2 diced red onion
1 can chickpeas, drained and rinsed
1 jalapeño, seeded and diced
1 pint cherry tomatoes, halved or quartered
Fresh corn from 2 ears, or 1 C frozen corn (defrosted)
1/2 C cilantro, roughly chopped
For the vinaigrette
Juice from 2 limes
1/4 C olive oil
1 t cumin (optional)
Salt and pepper to taste
Combine all prepared vegetables and chickpeas in large bowl and mix to combine.
Combine lime juice, olive oil, cumin, salt and pepper in small bowl and dress salad, giving another toss to combine. Serve immediately or cover and refrigerate until ready to serve. Keeps well in fridge for up to 4 days. Enjoy!