Tuesday, May 4, 2010

Spicy Chopped Salad

I made a big bowl of salad Last Friday and have been eating it ever since. It was great.

Spicy Chopped Salad

Serves 8 as a side salad (or it can be 4 lunches!)

  • 1 tin 3 bean mix, drained
  • 1 tin corn kernels, drained
  • 1 apple chopped
  • 4 spring onions chopped
  • 1 apple diced
  • 1 small carrot peeled and finely diced
  • 2 tomatoes chopped
  • 12 pitted olives halved
  • 3 tablespoons flaked almonds
  • 8-16 lettuce leaves to serve (or may be diced and added to salad for immediate use)
Dressing Ingredients
  • 2 tablespoons sweet chilli sauce
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 3 tablespoons lime juice
  • Additional ground chilli or harissa paste to taste (I added a tablespoon of harissa, but this might be too much to serve to non-chilli lovers.)
  • Salt and pepper to taste (about 1/4 teaspoon each for me)
  1. Combine all salad ingredients, other than the lettuce leaves, if you wish to serve them whole on a plate.
  2. Combine all dressing ingredients and whisk or shake to combine.
  3. Stir dressing well through salad.
  4. You can serve this immediately, but it is good if allowed to sit in the fridge for a few hours at lease.
  5. Serve with lettuce.
This would also be good with extra tomato, added grains, eg leftover rice, or a few teaspoons of olive oil in it.


  1. Hello :). I love the sound of this recipe. I was just wondering if you knew how long the salad keeps for in the fridge?