Recipe of the Day: Summer Chopped Salad

Looking for a super-easy, foolproof, delicious summer salad? Try Chef Tal Ronnen's Summer Chopped Salad that even the kids will love. 

Makes 4 Servings

Prep Time: 20 minutes


1/4 pound green beans, cut into 1-inch pieces

5 radishes, finely diced

Agave nectar

1/4 English cucumber, finely diced

12 red and yellow cherry tomatoes quartered

Kernels from 2 ears raw sweet corn

1 avocado, diced

1 cup baby arugula

1 shallot, minced

1 teaspoon minced fresh basil

1 teaspoon minced fresh oregano

Vinaigrette (recipe follows)

1 teaspoon freshly squeezed lemon juice


Blanch the green beans in boiling water for 30 seconds, then chill in an ice bath. In the same boiling water, blanch the radishes for 20 seconds, then chill in an ice bath sweetened with a touch of agave nectar

Place all of the ingredients except for the Vinaigrette and lemon juice in a large bowl. Drizzle with the Vinaigrette and toss to coat. Sprinkle the lemon juice on top just before serving.



1 tablespoon white wine vinegar

1/2 teaspoon agave nectar

3 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper 


Place the vinegar and agave nectar in a small bowl, then, whisking constantly, slowly pour in the oil in a thin stream. Season with salt and pepper to taste.

For more delicious recipes from Chef Tal Ronnen, check out "The Conscious Cook."