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Chopped Summer Salad
with creamy herb dressing

Active: 30 Total: 30

This chopped summer salad is topped with a colorful medley of tomatoes, corn, avocado, eggs and blue cheese and all tied together with a simple creamy homemade dressing!



Chopped Summer Salad:
  • Eggs - 4 , hardboiled and chopped
  • Tomatoes, cherry or grape - 10 oz , halved
  • Corn kernels, fresh off the cob or frozen - 1 1/2 cups
  • Romaine lettuce - 8 oz , chopped
  • Yogurt, plain - 4 Tbsp
  • Oil, cooking - 4 Tbsp
  • Lemon juice - 4 Tbsp
  • Garlic - 1 clove , peeled
  • Cilantro - 1/4 cup , leaves loosely packed
  • Avocado - 2 , cubed
  • Cheese, blue or gorgonzola - 2 oz , crumbled


  1. Make hardboiled eggs - Cover eggs with cold water and some salt. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run in cold water for easier peeling. Roll egg against a hard, flat surface to break up shell, and then peel. If making ahead of time, peel right before serving. (Can be done up to 5 days ahead)

  2. Tomatoes / Corn (if using fresh) / Romaine - Prep as directed. Tomatoes and corn can be stored together. (Can be done up to 3 days ahead)

  3. Make dressing - Blend yogurt, oil, lemon juice, garlic, and cilantro in a blender or using an immersion blender. Season to taste with salt and pepper. (Can be done up to 3 days ahead)

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  1. Cube avocado and chop eggs.

  2. Form a bed of romaine lettuce and layer all other ingredients on top - tomatoes, corn, avocado, eggs, and blue cheese. Let everyone dress their own salad.



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