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The Honcho Chop Recipe

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4.2 from 13 reviews

The Honcho Chop is a vibrant and fresh chopped salad combining crisp romaine and red leaf lettuces with charred sweet corn, black beans, quinoa, and bright radishes. It's layered with a zesty cilantro lime vinaigrette and crunchy spiced pepitas for texture, finished with creamy queso fresco. This colorful salad is perfect for a nutritious and satisfying meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Cilantro Lime Vinaigrette

  • 1/2 teaspoon lime zest
  • 2½ tablespoons lime juice (about 1 large lime)
  • 1/2 clove garlic (grated, or more to taste)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon onion powder
  • 1 pinch black pepper (freshly ground, or more to taste)
  • 1 tablespoon cilantro (minced)
  • 2 tablespoons olive oil

Spiced Pepitas

  • 3/4 cup pepitas (shelled green pumpkin seeds)
  • 1/2 lime (juiced)
  • 1½ teaspoons Mexicali seasoning
  • 2 pinches kosher salt

Salad

  • 1 medium head romaine lettuce (chopped)
  • 1 medium head red leaf lettuce (chopped)
  • 1 cup sweet corn (charred)
  • 1 cup black beans (canned, rinsed and drained)
  • 1 cup carrot (chopped)
  • 1 cup tomato (diced)
  • 1 medium red onion (sliced and grilled)
  • 1 cup cooked quinoa
  • 6 radishes (sliced thin)
  • 1/4 cup queso fresco (for serving)

Instructions

  1. Make the Cilantro Lime Vinaigrette: In a glass jar, combine the lime zest, lime juice, grated garlic, sugar, kosher salt, ground cumin, ground coriander, onion powder, black pepper, minced cilantro, and olive oil. Whisk vigorously until all ingredients are well blended to create a smooth vinaigrette. Note that this is a small batch as the cilantro may discolor after one day; consider doubling if needed.
  2. Make the Spiced Pepitas: Heat a 10-inch skillet over medium heat. Add the pepitas along with the lime juice, Mexicali seasoning, and kosher salt. Continuously toss the pepitas to evenly coat and toast them until the lime juice evaporates and the seeds are fragrant and slightly browned, about 4 to 5 minutes. Remove from heat and set aside to cool.
  3. Prepare the Salad Base: Divide the chopped romaine and red leaf lettuces evenly among four serving bowls. These fresh greens form the crisp base layer of the salad.
  4. Add the Vegetables and Grains: Top each bowl with a quarter portion of the charred sweet corn, black beans, chopped carrot, diced tomato, cooked quinoa, and thinly sliced radishes, distributing evenly to ensure each serving is balanced with color and nutrition.
  5. Garnish and Serve: Sprinkle a few tablespoons of the warm spiced pepitas over each salad. Drizzle each bowl with a couple teaspoons of the cilantro lime vinaigrette. Finally, add slices of grilled red onion and finish with a generous crumble of queso fresco. Optionally, garnish with extra cilantro for a fresh herbal note. Serve immediately.

Notes

  • The cilantro lime vinaigrette is best used within one day to preserve fresh color and flavor; double the recipe if preparing for multiple servings.
  • Char the corn by grilling or roasting until slightly blackened to add a smoky depth.
  • Grilled red onion slices add a sweet, smoky contrast to the fresh salad components.
  • Makes for a great light lunch or side dish for summer gatherings.
  • To make it vegan, omit the queso fresco or substitute with a vegan cheese alternative.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Vegetarian

Find it online: https://avascooking.com/the-honcho-chop-recipe/