Everyday Chopped Green Salad

  • Servings: 4

Chopped salads are incredibly simple to make – you have to give them a go. If nothing else, they can offer you some chopping practice, so why not make something tasty while you’re practising your knife skills? Anyone can make these salads, just make sure you use a good, sharp chef’s knife and your biggest chopping board and watch your fingers!

Image © David Loftus


  1. 4 spring onions
  2. ½ a cucumber
  3. a handful of fresh basil leaves
  4. 2 small, just ripe avocados
  5. 1 round lettuce
  6. 1 small tub of cress
  7. Optional: 50g Cheddar cheese
  8. Extra virgin olive oil
  9. Red wine vinegar
  10. English mustard
  11. Sea salt and freshly ground black pepper


  1. Chopping board
  2. Large Knife
  3. Measuring spoons
  4. Spoon
  5. Bowl


1. Get yourself a big chopping board and a large sharp knife. It’s best to start by chopping the harder, crunchier veg first, so trim and chop your spring onions and slice your cucumber. Slice your basil. Bring it all into the centre of the board and continue chopping and mixing together.

2. Halve your avocados around the big stone. Carefully remove the stone and peel the skin off. Add the avocado flesh, lettuce leaves and cress to the board. Crumble over the cheese, if using, and continue chopping. When everything is well chopped, you’ll have a big mound of salad on the board.

3. Make a well in the middle and drizzle in 6 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar. Add a teaspoon of English mustard and a good pinch of salt and pepper. Mix up so everything gets well coated and serve on the board or in a bowl.


All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients. We have sorted the recipes according to different occasions, but feel free to pick and choose a selection of dishes for whatever event you have in mind, whether it is an everyday family meal or a feast for a party. Fruit and vegetables should be part of meals and snacks, and desserts are no exception. We have provided a selection of dessert recipes using different varieties of fruit, with the odd treat recipe like the summer berry pavlova thrown in, which is ok to have once in a while.

Jamie’s Top Tips

  1. What I want to show you here is that the sky’s the limit when it comes to the different ingredients you can add to a chopped salad – you can use whatever’s available. The only rule I would give you is to always include a couple of handfuls of crunchy lettuce to give your salad a really good texture. Try out different things, and don’t feel obliged to use the same old stuff all the time.
  2. Basil works well in this salad, but so do lots of other soft fresh herbs, such as chives, chervil, or mint.

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