This Chopped Salad Recipe is filled with healthy goodness – black beans, kale, chopped bell peppers and jicama with fresh summer corn. Healthy & DELICIOUS!
Does this chopped salad recipe look eerily similar to this chopped salad recipe?
That chopped salad has a thick Coconut-Curry Dressing along with peanuts, carrots and mango. The kale and bell peppers are the same but this Mexican-style version has fresh corn, jicama, black beans and radishes along with flavorful cumin shrimp and a tasty cilantro-lime dressing. While they look similar, I assure you that the flavors are not even close to the same.
I just can’t seem to stop myself from creating new chopped salad recipes. It’s an addiction and I can. not. stop.
We’ve talked about how I’m not a big lettuce salad eater. I’ve always been about the other things that go on the top – the lettuce is just a filler for me. I love the crunch and flavor of vegetables, meats and cheeses. Kale is my one exception lately although I still add a minimal amount. I want a meal, not a fluffy filler that will have me hungry in an hour.
My parents came over for dinner one night last week and my Dad is big on chopped salad recipes like this, too. I wanted something filling but light, healthy but super tasty. Mom doesn’t care for spicy though so I left out the jalapenos I normally would have piled on (which, incidentally, would be great here). I also made a cheese fondue for the kids and some Baked Coconut Shrimp – mom’s favorite. Recipes coming soon, of course.
But the star of this party was definitely this chopped salad recipe that no one could seem to get enough of. Even after all of the appetizers, second rounds were had by all. The dressing itself is flavorful but light. The shrimp have a lot of flavor and could easily be eaten on their own.
There’s a lot of versatility to this chopped salad recipe, as well. Shredded chicken would be a wonderful substitute for the cumin shrimp and you could throw in just about any vegetable that you like. A nice cheese would be great, too – feta, queso fresco or even a diced jack would be delicious.
- 1 lb shrimp, peeled and deveined
- 1/2 cup fresh lime juice
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons ground cumin
- large pinch kosher salt
- 1/2 cup fresh lime juice
- 1/2 cup extra-virgin olive oil
- 1/4 cup honey
- 1/3 cup cilantro
- 2 garlic cloves
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 cups chopped jicama
- 1 can black beans, rinsed, drained and patted dry
- 2 cups chopped kale
- 1 cucumber, seeded and chopped
- 3 ears corn, kernels removed
- 2 radishes, thinly sliced
- 1 avocado, diced
- 1/4 cup chopped cilantro
- Mix together lime juice, olive oil, cumin and salt in a resealable plastic bag. Add shrimp and toss around in bag to coat. Refrigerate one hour, turning bag once halfway through.
- Add all dressing ingredients to a Vitamix or other high-powered blender. Blend completely then pour into a serving dish. Set aside.
- Assemble salad by placing all ingredients into a large bowl. Cover with plastic wrap until ready to dress.
- Preheat oven to 400. Remove shrimp from marinade, drain well. Place shrimp on baking sheet and roast for approximately 5-8 minutes or until shrimp are cooked through (depends on size of shrimp). Remove immediately from baking sheet so they don't continue cooking. Allow to come to room temperature.
- Remove salad from oven. Top with shrimp then drizzle salad dressing over. Sprinkle with chopped cilantro, toss and serve.