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Arizona Chopped Salad
This year I’ve been able to visit Phoenix twice – once for a girls’ trip and again in November to teach at Pinners Conference. Luckily I visited in two of the cooler, more pleasant months in Arizona – February and November. My friend introduced me to the Original Chopped Salad – a Phoenix institution. Apparently some call it the official state salad! It’s one of those salads that has so many ingredients you think it won’t mix together well. But then you try it and somehow everything just comes together so deliciously. This chopped salad was amazing. Just be warned the ingredient list may sound busy, but trust me, the flavors all work so well together – salty, sweet, savory, crunchy, peppery. It has it all!
Here’s what’s in the Arizona Chopped Salad: smoked salmon, arugula, cous cous, tomatoes, freeze dried corn*, pepitas, dried currants (I used cranberries), and a basil pesto creamy dressing.
*Note on the freeze-dried corn – it is very hard to find in stores! I went to Whole Foods, Trader Joe’s, and several local stores but none had it! So, save yourself the running around and just grab it on Amazon! Here is the link.
Arizona Chopped Salad
For Salad, Chopped
- 1/2 c. smoked salmon
- 2/3 c. freeze dried corn
- 2/3 c. arugula
- 1/2 c. cooked Israeli couscous
For Salad, Tomato Mix
- 1/2 c. diced grape or Roma tomatoes
- 1 tbsp. balsamic vinegar
- 2 tsp. olive oil
- 2 basil leaves, sliced thin
- pinch salt & pepper
For Salad, Trail Mix
- 1/4 c. dried black currants or cranberries
- 1/4 c. roasted pepitas
- 3 tbsp. fresh Asiago cheese
Basil Pesto Buttermilk Dressing
- 1 c. mayo
- 1/4 c. buttermilk
- 1 tbsp. grated Pecorino Romano cheese
- juice of 1 lemon
- 12 basil leaves
- 1 tsp. minced garlic
Combine dressing ingredients in a food processor or blender. Process until smooth and combined. Add salt and pepper to taste. Chill until ready to serve.
Combine the currants or cranberries, pepitas and asaigo cheese. Set aside.
Mix the tomatoes with the balsamic vinegar, olive oil, salt, pepper and basil leaves. Set aside.
Lay out the salmon, corn, arugula, couscous, trail mix and tomato mixture in strips on a plate or platter.
Once ready to eat toss with dressing and enjoy!
Honestly it’s droolworthy. I’ll take this Arizona Chopped Salad for lunch every day please. Click here to see my other healthy dishes. And let me know if you’re going to make this salad!