If you are looking for some recipe inspiration for summer dining, here is a go-to reference for easy-to-eat spoon salads. Guide to Chopped Spoon Salads: Two Simple Recipes gives you a template for creating delicious, healthy chopped spoon salads. Try the Southwestern Salad for a mix of tomato-enriched rice with summer vegetables. The Mediterranean Salad combines protein-rich chickpeas and couscous with briny and savory vegetables.
Grab your spoon so you don't miss a bite of the flavorful, bright vegetables and wholesome grains combined in these vibrant salads.
Jump to:
- What is a Chopped Spoon Salad?
- Template for Creating a Spoon Salad
- Southwestern Spoon Salad Ingredients
- How to Prepare the Salad
- Mediterranean Spoon Salad Ingredients
- How to Prepare the Salad
- Tips for Making Chopped Spoon Salads
- Perfect Party Food
- Recipe
- Tips for Making Chopped Spoon Salads
- Recipe
- Tips for Making Chopped Spoon Salads
What is a Chopped Spoon Salad?
A chopped spoon salad is a combination of textures and flavors. Composed of a variety of key ingredients such as crunchy vegetables and pantry items like beans and olives, these recipes offer a versatile way to create your favorite salad. Make use of seasonal vegetables that provide fresh flavor.
Easy prep work - ingredients are chopped into bite-sized pieces. The fun of this salad recipe is that it is easily eaten with a spoon, so that you get flavor in every bite. You don't want to miss any of the deliciousness!
The salad recipes are easily adaptable for special dietary needs. You can make the salads gluten-free, vegetarian, or vegan by easily substituting the cheese or the grain ingredients.
Looking for other summer salad options? This is a perfect time to try https://tenpoundcakecompany.com/asparagus-and-fava-bean-panzanella-salad/#wprm-recipe-container-5049
Template for Creating a Spoon Salad
I like to use this template as a guide when making spoon salads. Blend a variety of fresh vegetables and pantry items with your creativity to make a delicious side.
- grains, cereals, and pastas- Suggestions are rice, farro, barley, couscous, or orzo.
- fresh herbs - Herbs add a punch of flavor. Try fresh basil, chives, parsley, cilantro, or dill. Be careful - some herbs may be too strong for a salad.
- vegetables - Use fresh or frozen. However, this is a judgment call. Some vegetables have a better crunchy texture when fresh - such as bell peppers, onions, cucumbers, and tomatoes.
- canned or jarred pantry items - Black olives, artichoke hearts, brined vegetables, or dried fruits can bring a lot of flavor to a salad.
- cheese - Use hard cheeses such as Parmigiano Reggiano or Pecorino Romano in different forms - grated, small chunks, or shards. Crumble fresh cheeses like feta cheese, goat cheese, or queso fresco.
- nuts or seeds- Suggestions are walnuts, pecans, pistachios, cashews, pine nuts, or almonds. Seeds have a delicious crunch and healthy benefits. Try pumpkin, sunflower, chia, flax, or sesame seeds.
- dressing - I prefer a vinaigrette because bright citrus flavors give a boost and combine with most ingredients. If you use any dairy-based dressings, make sure the salad is not left out of refrigeration too long.
Southwestern Spoon Salad Ingredients
Bright, crunchy vegetables are combined with a Lime Buttermilk Cumin Vinaigrette.
Rice
long grain rice - I like to use basmati for its nutty flavor, which pairs well with tomato paste and garlic.
Vegetables
corn, bell peppers, cucumbers, tomatoes, green onions, avocado
Flavorings
cilantro, sunflower seeds, garlic, tomato paste, olive oil,
Cheese
queso fresco
Creamy Lime and Cumin Vinaigrette
limes (juice and zest), cumin, garlic, buttermilk, cilantro, extra virgin olive oil, kosher salt, and cayenne pepper
How to Prepare the Salad
Tomato Rice
- Add a tablespoon of olive oil to a saucepan over medium high heat. When the oil is hot, add the rice to the pan and stir to combine with the oil.
- Continue to stir the rice for 4 minutes. Add grated garlic and tomato paste to the pan and blend with the rice for 2 minutes. Add water and stir to dissolve the tomato paste. When the water comes to a boil, add kosher salt and reduce the heat to medium.
- Cover the pan and cook until the water is absorbed, about 10 minutes. Remove the pan from the heat and let the rice continue to steam for about 3 minutes.
- Remove the rice from the saucepan and spread it on a sheet pan. This will help the rice come to room temperature quickly. Set aside while you prepare the other ingredients.
Roast Corn
- While the rice is cooking, roast the corn. I put the ears of corn on top of the burner grate with the flame high. As the corn roasts, rotate the ears with tongs to ensure even cooking.
- You can also roast the corn under the broiler, rotating it while it roasts.
- When the corn has cooled, cut the kernels off the cob.
Prepare Vegetables
- Cut the bell pepper and cucumber into a medium dice. Cut the grape tomatoes in half. Thinly slice the green onions.
- Wait to dice the avocado until just before serving. It will oxidize and turn brown if cut too early.
Prepare Vinaigrette
- Zest the limes with a Microplane or a box grater. Squeeze the limes. Add to a bowl.
- Add the kosher salt to the bowl. Once it has dissolved, whisk the extra virgin olive oil and the buttermilk into the lime juice. Grate a clove of garlic into the vinaigrette.
- Add the cilantro, cumin, and a pinch of cayenne.
Assemble the Salad
- Add the salad ingredients to a large bowl - cooled tomato rice, roasted corn, diced bell pepper, diced cucumber, diced grape tomatoes, and green onions. If you are serving the salad now, add one diced avocado.
- Crumble the queso fresco into the bowl.
- Add the vinaigrette and toss all the ingredients together, ensuring everything is evenly distributed.
- I like to serve the salad with tortilla chips to scoop up the salad like a spoon. A nice crunchy element.
Mediterranean Spoon Salad Ingredients
Pantry Ingredients are a huge win in this salad tossed with a Lemon Za'atar Vinaigrette.
Couscous
The couscous is toasted with minced garlic and olive oil.
Vegetables
eggplant, canned chickpeas, kalamata olives, marinated artichoke halves, grape tomatoes, red onion
Flavorings
flatleaf parsley, pistachios, garlic, kosher salt, and ground black pepper
Cheese
feta cheese
Lemon Za'atar Vinaigrette
lemon (juice and zest), za'atar, garlic, kosher salt, ground black pepper, and extra virgin olive oil
How to Prepare the Salad
Roast Eggplant
- Preheat oven to 450 degrees. Peel and cut the eggplant into a medium dice. Toss with olive oil, kosher salt, and ground black pepper on a sheet pan.
- Occasionally, toss the eggplant. Roast for 30 minutes. Set aside to cool.
Cook Couscous
- Add 1 tablespoon of olive oil to a medium saucepan over medium heat.
- When the olive oil is hot, add the couscous to the saucepan. Occasionally stir it while the pellets start to turn golden brown.
- In about 6 minutes, the couscous will look tan. Grate 1 clove of garlic over the couscous and stir for 1 minute.
- Add water and kosher salt to the pan and let the water come to a boil.
- Reduce the heat and cover the saucepan. Cook until the water has been absorbed - 9-10 minutes. Spread the couscous on a sheet pan so it can cool to room temperature.
Prepare Vegetables
- Cut the tomatoes in half, quarter the artichoke hearts, and dice the red onion.
- Slice the kalamata olives. Make sure they are pitted.
- Mince the fresh parsley and the pistachios.
Prepare Lemon Za'atar Vinaigrette
- Zest a lemon and squeeze the juice.
- In a bowl, combine the za'atar, lemon zest, minced garlic clove, kosher salt, and ground black pepper.
- Add the lemon juice to the bowl and combine with the spices. Whisk in the extra virgin olive oil.
Assemble the Salad
- Add the salad ingredients to a large bowl - cooled couscous, roasted eggplant, chickpeas, diced red onions, diced grape tomatoes, and sliced kalamata olives.
- Add the minced parsley and the pistachios.
- Crumble the feta cheese into the bowl.
- Pour in the prepared vinaigrette and toss the ingredients to combine.
- I like to serve the salad with baked pita chips to scoop up the salad like a spoon. A nice crunchy element.
Tips for Making Chopped Spoon Salads
- Tip 1
- The salad can be prepared ahead of time. Cut the ingredients and store in separate containers. Just before serving, assemble the chilled vegetables and other ingredients, tossing them with the vinaigrette.
- Tip 2
- The prep details can matter. Cut into small, uniform pieces so it is easy to scoop the ingredients onto a spoon.
- Tip 3
- Proteins help make the salads more of a meal or a main dish. Try high protein veggies like black beans, cannellini beans, or lentils.
- Tip 4
- Store the salad in an airtight container for 2-3 days. Once the spoon salad has been combined with a vinaigrette, it will not last long.
Perfect Party Food
Summer dining often means family reunions, neighborhood barbeques, and get togethers with friends. This Guide to Chopped Spoon Salads: Two Simple Recipes will be your best friend for tasty salads. These two easy recipes are a great way to get you started creating a delicious one bowl salad, pefect for entertaining.
Refreshing, crunchy, and flavorful, these chopped spoon salads are great party food. Easy to eat with a spoon, every bite is full of flavor and packed with bold flavors and wholesome ingredients. The delicious recipes are easily customizable to the tastes and diet restrictions of your guests. They will be some of your favorite salads!
Recipe
Southwestern Chopped Spoon Salad
Servings: 10 1 cup servings
Calories: 202kcal
Southwestern Chopped Spoon Salad features a perfect blend of fresh and flavorful vegetables with tomato rice and tossed with a creamy lime and cumin vinaigrette. This healthy and colorful salad is perfect for summer dining.
Print Recipe
Equipment
- 1 cutting board
- 1 knife
- 1 medium saucepan
- 1 wooden spoon or rubber spatula
- 1 sheet pan
- 1 microplane (A box grater can be a substitute.)
- 1 set of tongs
- 1 whisk
- 1 large serving bowl
Ingredients
Tomato Rice
- 1 tablespoon olive oil
- ¾ cup long grain rice (4.5 ounces/129 grams)
- 2 cloves garlic
- 1 tablespoon tomato paste
- 1½ cups water (35 ml)
- 1 teaspoon kosher salt
Vegetables
- 3 ears corn (10 ounces/280 grams)
- 1¼ cup bell pepper, small dice (6 ounces/170 grams)
- 2 cups seedless cucumber, small dice (9 ounces/250 grams)
- 1½ cup grape tomatoes, small dice (8 ounces/225 grams)
- 5-6 green onions or scallions, thinly sliced (¾ cup/2 ounces/58 grams)
- 1 avocado, small dice (4.2 ounces/119 grams)
Other Salad Ingredients
- 1½ cups queso fresco (7.5 ounces/285 grams)
- roasted and salted sunflower seeds
Creamy Lime and Cumin Vinaigrette
- 3 limes (juice and zest)
- 1 clove garlic (½ teaspoon grated)
- ¼ teaspoon kosher salt
- ½ teaspoon ground cumin
- 2 tablespoons olive oil
- ¼ cup cilantro, minced
- ¼ cup buttermilk (60 ml)
- 1 pinch cayenne pepper
Instructions
Prepare Tomato Rice
- I used basmati rice for this recipe. Rinse the rice under cold water until the water runs clear.
- Add 1 tablespoon of olive oil to a medium saucepan over medium high heat.
- Once the oil is hot, add the rinsed rice to the pan. Continually stir the rice for about 4 minutes.
- Grate the garlic and add it to the pan with the tomato paste. Stir the rice to distribute the tomato paste, about 2 minutes.
- Once the rice is coated in the tomato paste, add 1½ cups of water to the saucepan. Stir everything, releasing any rice that is stuck to the bottom of the pan.
- Once the water comes to a boil, add 1 teaspoon of kosher salt to the pan. Reduce the heat to medium and cover the pan as the rice cooks.
- When the water has been absorbed by the rice, about 10 minutes, remove the pan from the heat. Let the rice sit for 3 minutes to finish steaming.
- Remove the rice from the saucepan and spread it on a sheet pan. This will help the rice come to room temperature quickly. Set aside while you prepare the other ingredients.
Roast Corn
- While the rice is cooking, roast the corn. I put the ears of corn on top of the burner grate with the flame high. As the corn roasts, rotate the ears with tongs to ensure even cooking. You can also roast the corn under the broiler, rotating it while it roasts.
Prepare Vegetables
- After the corn is roasted, prepare the other vegetables. Cut the bell pepper and cucumber into a medium dice. Cut the grape tomatoes in half. Thinly slice the green onions.
- I wait to dice the avocado until just before serving. If it sits too long after cutting, the avocado will oxidize and turn brown.
- Once the corn has cooled, cut the kernels off the cob. I find it is easiest to do this when the cob is lying flat on a cutting board.
Prepare Creamy Lime and Cumin Vinaigrette
- Once the salad ingredients have been prepped, combine the vinaigrette. In a large serving bowl, zest the limes with a Microplane or use the small holes on a box grater.
- Squeeze the limes and add the juice to the bowl. Whisk ¼ teaspoon of kosher salt into the juice and let it dissolve.
- Whisk the olive oil and the buttermilk into the lime juice. Grate a clove of garlic into the vinaigrette.
- Add the remaining ingredients - cumin, cilantro, and a pinch of cayenne.
Assemble the Salad
- Once the vinaigrette is whisked together, add the salad ingredients to the bowl - cooled tomato rice, roasted corn, diced bell pepper, diced cucumber, diced grape tomatoes, and green onions. If you are serving the salad now, add one diced avocado.
- Crumble the queso fresco into the bowl.
- Add the vinaigrette and toss all the ingredients together, ensuring everything is evenly distributed.
- I like to serve the salad with tortilla chips to scoop up the salad like a spoon. A nice crunchy element.
Notes
Tips for Making Chopped Spoon Salads
- Tip 1
- The salad can be prepared ahead of time. Cut the ingredients and store in separate containers. Just before serving, assemble the chilled vegetables and other ingredients, tossing them with the vinaigrette.
- Tip 2
- The prep details can matter. Cut into small, uniform pieces so it is easy to scoop the ingredients onto a spoon.
- Tip 3
- Proteins help make the salads more of a meal or a main dish. Try high protein veggies like black beans, cannellini beans, or lentils.
- Tip 4
- Store the salad in an airtight container for 2-3 days. Once the spoon salad has been combined with a vinaigrette, it will not last long.
Nutrition
Calories: 202kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 455mg | Potassium: 330mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1105IU | Vitamin C: 37mg | Calcium: 139mg | Iron: 1mg
Recipe
Mediterranean Chopped Spoon Salad
Servings: 10 1 cup servings
Calories: 273kcal
Mediterranean Chopped Spoon Salad is loaded with fresh veggies like roasted eggplant, juicy tomatoes, red onion, and artichoke hearts, plus briny olives and creamy feta cheese. Tossed in a homemade lemon-za'atar vinaigrette, it's perfect for summer dining. Easy and gluten-free.
Print Recipe
Equipment
- 1 cutting board
- 1 knife
- 1 vegetable peeler
- 1 sheet pan
- 1 medium saucepan
- 1 wooden spoon or rubber spatula
- 1 microplane (A box grater can be a substitute.)
- 1 whisk
- 1 large serving bowl
Ingredients
Pearl Couscous
- 1 cup pearl couscous (5.5 ounces/155 grams)
- 1 tablespoon olive oil
- 1 clove garlic
- ½ teaspoon kosher salt
- 1½ cups water (355 ml)
Roast Eggplant
- 1 eggplant (13 ounces/369 grams)
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
- 1 pinch ground black pepper
Vegetables
- 1 can chickpeas (15.5 ounces/439 grams)
- 1¾ cups grape tomatoes, diced (9.5 ounces/270 grams)
- 1 jar marinated artichoke hearts, quartered (12 ounces/340 grams)
- ¾ cup red onion, diced (4 ounces/113 grams)
- ½ cup kalamata olives, sliced (3 ounces/86 grams)
Other Salad Ingredients
- 8 ounces feta cheese (227 grams)
- ¼ cup flat leaf parsley, minced
- ½ cup roasted and salted pistachios, chopped (1.8 ounces/50 grams)
Lemon Za'atar Vinaigrette
- 1 clove garlic
- ¼ cup lemon juice
- zest of 1 lemon
- ¼ teaspoon kosher salt
- 1 pinch ground black pepper
- ½ teaspoon za'atar
- 2 tablespoons olive oil
Instructions
Roast Eggplant
- Preheat oven to 450 °.
- Peel and cut the eggplant into a small dice. Combine with 2 tablespoons of olive oil, ¼ teaspoon of kosher salt, and a pinch of ground black pepper.
- Place the eggplant on a sheet pan and place in the preheated oven.
- Occasionally, toss the eggplant. After 30 minutes, remove the eggplant from the oven and set aside to cool.
Prepare Couscous
- Prepare the couscous while the eggplant roasts. Place a medium saucpan over medium heat and add 1 tablespoon of olive oil.
- When the olive oil is hot, add the couscous to the saucepan. Occasionally stir it while the pellets start to turn brown. In about 6 minutes, the couscous will look tan. Grate 1 clove of garlic over the couscous and stir for 1 minute.
- Add 1½ cups of water and ½ teaspoon of salt to the saucepan. Bring the water to a boil.
- Reduce the heat and cover the saucepan. Cook until the water has been absorbed - 9-10 minutes.
- When the couscous is cooked, spread it on a sheet pan so it can cool.
Prepare Vegetables
- While the couscous is cooking, prepare the vegetables. Drain the can of chickpeas.
- Cut the grape tomatoes in half.
- Cut the artichoke hearts into quarters.
- Cut the red onion into a small dice.
- You can buy pre-sliced kalamata olives. If you have whole olives, make sure they are pitted and slice them.
- Mince the flat leaf parsley and chop the pistachios.
Prepare Lemon Za'atar Vinaigrette
- Zest and squeeze a lemon.
- In a bowl, combine the za'atar, lemon zest, minced garlic clove, kosher salt, and ground black pepper.
- Add the lemon juice to the bowl and combine with the spices.
- Once the kosher salt has dissolved, whisk in the olive oil.
Assemble the Salad
- Once the vinaigrette is whisked together, add the salad ingredients to a large bowl - cooled couscous, roasted eggplant, chickpeas, diced red onions, diced grape tomatoes, and sliced kalamata olives.
- Add the minced flat leaf parsley and the chopped pistachios.
- Crumble the feta into the bowl.
- Add the vinaigrette and toss all the ingredients together, ensuring all ingredients are evenly distributed. The vinaigrette should be evenly distributed.
- I like to serve the salad with baked pita chips to scoop up the salad like a spoon. A nice crunchy element.
Notes
Tips for Making Chopped Spoon Salads
- Tip 1
- The salad can be prepared ahead of time. Cut the ingredients and store in separate containers. Just before serving, assemble the chilled vegetables and other ingredients, tossing them with the vinaigrette.
- Tip 2
- The prep details can matter. Cut into small, uniform pieces so it is easy to scoop the ingredients onto a spoon.
- Tip 3
- Proteins help make the salads more of a meal or a main dish. Try high protein veggies like black beans, cannellini beans, or lentils.
- Tip 4
- Store the salad in an airtight container for 2-3 days. Once the spoon salad has been combined with a vinaigrette, it will not last long.
Nutrition
Calories: 273kcal | Carbohydrates: 23g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 668mg | Potassium: 311mg | Fiber: 4g | Sugar: 4g | Vitamin A: 675IU | Vitamin C: 14mg | Calcium: 145mg | Iron: 1mg
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Julie says
Crisp veggies and a delicious vinaigrette!