Best 2 Alexis Chopped Vegetable Salad Recipes

**Alexis Chopped Vegetable Salad: A Symphony of Freshness and Flavor**

Welcome to a culinary journey that celebrates the vibrant colors and crisp textures of fresh vegetables. Alexis Chopped Vegetable Salad is a symphony of flavors, a delightful combination of crunchy cucumbers, juicy tomatoes, sweet bell peppers, and crisp red onions, all tossed in a tangy dressing that tantalizes the taste buds. This refreshing salad is not just a feast for the senses but also a powerhouse of nutrients, providing essential vitamins, minerals, and antioxidants to nourish the body and soul.

In this article, we bring you a collection of recipes that showcase the versatility of Alexis Chopped Vegetable Salad. From the classic Alexis Chopped Vegetable Salad recipe to variations that incorporate unique ingredients and dressings, we have something for every palate. Whether you're a vegetarian seeking a hearty and wholesome meal or a meat-lover looking for a refreshing side dish, our recipes will guide you in creating a salad that's both delicious and visually appealing.

So, gather your freshest vegetables, prepare your sharpest knife, and embark on a culinary adventure that will leave you craving more. Alexis Chopped Vegetable Salad awaits, ready to transform your meals into a celebration of health and flavor.

Here are our top 2 tried and tested recipes!

ALEXIS'S CHOPPED VEGETABLE SALAD

Alexis's Chopped Vegetable Salad image

This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 15

Ingredients

Coarse salt
2 ears corn
Pinch of sugar
1/2 pound green beans, trimmed and cut into 1/4-inch pieces
1/2 pound wax beans, trimmed and cut into 1/4-inch pieces
4 plum tomatoes, seeded and cut into 1/4-inch pieces
1 small red bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small yellow bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small red onion, cut into 1/4-inch pieces
1 English cucumber, peeled, seeded, and cut into 1/4-inch pieces
3/4 cup cilantro leaves
1 medium jalapeno pepper, seeded, deveined, and finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon freshly ground pepper

Steps:

Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.
Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.

ALEXIS CHOPPED VEGETABLE SALAD

ALEXIS CHOPPED VEGETABLE SALAD image

Categories Salad Bean Tomato Vegetable Brunch Side No-Cook Lunch Corn Summer Raw

Number Of Ingredients 14

Ingredients

2 teaspoons salt, plus more for water
2 ears fresh corn
1/2 pound green beans, trimmed and cut into 1/4" pieces
1/2 pound wax beans, trimmed and cut into 1/4" pieces
4 plum tomatoes, seeded and cut into 1/4" pieces
1 small red pepper, seeded and cut into 1/4" pieces
1 small yellow pepper, seeded and cut into 1/4" pieces
1 small red onion, cut into 1/4" pieces
1 English cucumber, peeled, seeded and cut into 1/4" pieces
3/4 cup cilantro leaves
1 medium jalepeño pepper, seeded and minced
2 tablespoons extra-virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon black pepper

Steps:

. Prepare and ice bath; set aside. Bring a medium saucepan of salted water to a boil. Add corn and blanch until tender, about 6 minutes. Remove the corn from the water and plunge into ice bath. When the corn is thoroughly cooled, remove from the ice bath. 2 Using a large knife, remove the kernels from the cobs. Transfer the kernels to a large bowl. 3 Add the green and wax beans to the boiling water. Blanch until tender, about 1 minute. Remove the beans with a slotted spoon and plunge into the ice bath. When the beans are cooled, drain in a colander. 4 Add the wax and green beans, tomatoes, red and yellow peppers, onion, cucumber, cilantro, and jalepeño to the corn. Stir to combine. Add the olive oil, vinegar, salt, and pepper. Stir to combine. Adjust the seasonings. Serve immediately

Tips:

Prep Your Vegetables: Before you start chopping, make sure your vegetables are clean and dry. This will help them stay crisp and prevent them from getting slimy.
Use a Sharp Knife: A sharp knife will make chopping vegetables much easier and safer. It will also help you get clean, even cuts.
Chop Vegetables Evenly: Evenly chopped vegetables will cook more evenly and look more appealing in your salad.
Use Different Techniques for Different Vegetables: Some vegetables, like tomatoes and cucumbers, are best chopped with a slicing motion. Others, like carrots and celery, are best chopped with a dicing motion.
Add Some Color and Crunch: To add some color and crunch to your salad, try adding some chopped nuts, seeds, or dried fruits.

Conclusion:

Chopped vegetable salads are a healthy and refreshing way to enjoy your favorite vegetables. They are also a great way to get your daily dose of vitamins, minerals, and antioxidants. With so many different variations, there is sure to be a chopped vegetable salad that everyone will enjoy. So next time you are looking for a healthy and delicious side dish or lunch option, give one of these chopped vegetable salad recipes a try!