A decadent twist on a classic—fresh, herby, creamy, and irresistibly cheesy.
This bold and satisfying chopped salad blends traditional Italian deli flavors with a luxurious warm sauce made from avocado, mushrooms, and basil pesto—all finished with gooey melted mozzarella. It’s vibrant, textural, and rich without being heavy. Perfect for lunch, light dinner, or an elevated starter course.
🍽️ Servings: 2–3
Prep Time: 20 minutes
Cook Time: 10 minutes
🥬🥒🧄 Italian Chopped Salad Base
Ingredients:
- 6 cups chopped romaine lettuce (or romaine + iceberg + radicchio mix)
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ cup thinly sliced red onion (optional—soak in ice water to mellow)
- ½ cup provolone, cubed or julienned
- ½ cup chopped salami or pepperoni
- ¼ cup sliced Kalamata olives
- ¼ cup sliced pepperoncini
- ¼ cup canned chickpeas (optional)
- 2 tbsp chopped fresh basil 🌿
- 2 tbsp chopped fresh parsley 🌿
🥑🍄🧀 Creamy Avocado-Mushroom Pesto with Melted Mozzarella
Ingredients:
- 1 tbsp olive oil
- 4 oz cremini mushrooms, sliced
- 2 cloves garlic, minced 🧄
- 1 ripe avocado 🥑
- ¼ cup fresh basil leaves 🌿
- 2 tbsp grated Parmesan cheese 🧀
- 1 tbsp fresh lemon juice 🍋
- ¼ cup cold water (adjust for consistency)
- Salt & pepper, to taste
- ½ cup shredded mozzarella cheese 🧀
🔪 Instructions
1. Build the Chopped Salad:
In a large mixing bowl, toss together all salad base ingredients. Chill while preparing the sauce.
2. Make the Creamy Avocado-Mushroom Pesto:
- In a skillet, heat olive oil over medium heat. Sauté mushrooms and garlic until golden, about 5–7 minutes.
- Transfer to a food processor. Add avocado, basil, Parmesan, lemon juice. Pulse until blended.
- Stream in cold water while blending until the sauce is smooth and pourable. Season to taste.
3. Melt the Mozzarella Into the Sauce:
(Recommended Method)
- Return the sauce to the skillet. Warm gently over low heat. Sprinkle mozzarella over top.
- Cover and heat for 2–3 minutes until melted and gooey. Stir gently.
Alternative Method (for broiled servings):
- Spoon sauce over plated salads, top with mozzarella, and broil for 1–2 minutes until bubbly.
🥗 Assemble & Serve
- If using the skillet method, drizzle the warm, cheesy pesto sauce over the salad and toss gently.
- For plated servings, arrange salad, spoon on warm sauce, and garnish with extra herbs or shaved Parmesan.
- Serve immediately while the sauce is creamy and mozzarella is melty.
💡 Tips for Success
- Consistent Chopping: Small, uniform pieces make every bite perfectly balanced.
- Custom Add-ins: Try thinly shaved fennel, blanched green beans, or roasted red peppers.
- Protein Boost: Add grilled chicken, hard-boiled eggs, or white beans for a heartier meal.
- Fresh Avocado Use: To avoid browning, serve immediately after making the sauce.
- Garnish Boldly: A drizzle of balsamic glaze or extra chopped herbs can elevate the presentation.
