Description
Smoky chorizo, crisp veggies, and a zesty vinaigrette make this chopped salad unforgettable. Easy, bold, and perfect for every occasion in under 30 minutes!
Ingredients
Scale
- 1 cup diced cooked chorizo
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, diced
- 1 cucumber, seeded and chopped
- 2 cups shredded romaine lettuce
- 1 cup halved cherry tomatoes
- 1/2 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco
- 1/4 cup sliced green onions
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- Juice of 1 lime
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook Chorizo: In a skillet over medium heat, cook diced chorizo until crispy. Set aside to cool.
- Prepare Veggies: Chop all vegetables uniformly for even texture.
- Mix Dressing: In a small bowl, whisk olive oil, vinegar, honey, mustard, and seasonings.
- Assemble Salad: In a large bowl, combine veggies, cooled chorizo, and queso.
- Toss and Serve: Drizzle with dressing, toss gently, and serve chilled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chopping + Pan-frying
- Cuisine: ex-Mex / Fusion