This is inspired by a salad I found at M Cafe de Chaya that’s a bit fancier – with tempeh bacon, beets, and a vegan buttermilk dressing. But, after spending way more than I should ever be spending on salads, I decided to make my own version, the Healthy Chopped Salad with Buttermilk Dressing recipe.
Why You’ll Love This Recipe
This vibrant chopped salad with creamy buttermilk dressing is everything we want in a feel-good meal: crisp veggies, tangy pickles, crunchy nuts, and a light yet flavorful dressing that ties it all together. It’s a vegetarian take on a chopped salad that’s hearty enough to be a meal and substantial enough to be carted from the airport to your next road trip or next picnic.
And the dressing? It’s a buttermilk dressing with such a flourish of peppercorns that it does that hot-cold, spicy-cool thing like a good raita. Know what I mean?
This buttermilk dressing is creamy without being heavy, thanks to a base of Greek yogurt and low-fat buttermilk. It adds just the right amount of tang to complement the sweetness of the quick-pickled carrots and the richness of avocado.
Pro Tip: If you want to switch up the dressing, you could instead use this Zesty Italian Dressing that blends together buttermilk, olive oil, oregano, and paprika.
Recipe Ingredients
Here’s what you need to build this craveable salad and the creamy buttermilk dressing that brings it all together:
For the Pickled Carrots:
- White balsamic vinegar, sugar, and kosher salt – For a quick, sweet-tart pickle.
- Thinly sliced carrots – Adds crunch and a bright pop of flavor.
For the Buttermilk Dressing:
- Plain Greek yogurt – Creamy and protein-packed.
- Well-shaken buttermilk – Adds signature tang and lightness.
- White balsamic vinegar, salt, pepper, and sugar – Balanced flavor with a slight sweetness.
For the Salad:
- Spicy mixed greens – Such as arugula, mustard greens, and frisée.
- Roasted salted almonds or cashews – For crunch and saltiness.
- Avocado, chickpeas, Persian cucumbers, and radishes – For richness, protein, and fresh crunch.
How To Make This Recipe
Start by making the quick pickled carrots—just toss sliced carrots with vinegar, sugar, and salt, and let them marinate for 15 minutes. While they pickle, whisk together the buttermilk dressing until smooth and season to taste. Assemble the salad by layering the greens and toppings in a big bowl, then drizzle generously with the creamy buttermilk dressing and toss gently.
What To Serve With This Recipe
Here is what to serve with this healthy chopped salad with buttermilk dressing:
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Healthy Chopped Salad with Buttermilk-Peppercorn Dressing Recipe
Ingredients
For The Pickled Carrots:
- 6 tablespoons white balsamic vinegar
- 3 tablespoons granulated sugar
- 1 teaspoons kosher salt
- 1/2 pound carrots trimmed and sliced paper thin
For The Buttermilk Dressing:
- 1/2 cup plain Greek yogurt
- 1/3 cup well-shaken buttermilk
- 1 teaspoon kosher salt
- 3/4 teaspoon granulated sugar
- 3/4 teaspoon finely ground black pepper
- 1 tablespoon white balsamic vinegar
For The Salad:
- 6 ounces spicy mixed greens such as baby spinach, tatsoi, arugula, frisée, and mustard greens
- 1 handful roasted salted almonds or cashews
- 1 medium firm-ripe avocado finely chopped
- 1 1/2 cups fresh cooked chickpeas (or one 16-ounce can)
- 2 Persian cucumbers trimmed and sliced into half moons
- 1 bunch radishes trimmed and sliced into half moons
Instructions
- Make The Quick Pickled Carrots: Stir together 6 tablespoons of the vinegar, 3 tablespoons of the sugar, and 1 teaspoon of the salt until well combined. Add the carrots and toss to coat. Cover and refrigerate until the carrots are sweet-sour pickle flavored, about 15 minutes. Drain off the pickling liquid and set aside.
- Make The Buttermilk Dressing: Combine the Greek yogurt, buttermilk, 1 tablespoon of the vinegar, 1 teaspoon of the salt, the black pepper, and 3/4 teaspoon of the sugar in a medium nonreactive bowl and whisk until smooth and evenly combined. Taste and adjust seasoning as desired.
- Serve The Chopped Salad: Place the greens in a large serving bowl (or individual bowls if you’d prefer) and arrange the pickled carrots, almonds, avocado, chickpeas, cucumber, and radishes on top. Drizzle with a few spoonfuls of the dressing and serve.
