Corn nuts are the secret to this extra crunchy chopped salad. Avocado adds creaminess, while black olives lend some brininess. A simple tart dressing helps bring it all together.

Prep time: 15 min

Cook time: 0 min

Total time: 15 min

California Chopped Salad with Corn Nuts
Copyright Recipe © 2015 Woodland Foods


Makes 4 to 6 servings

  • 1/3 Cup Red Wine Vinegar

  • 1 Shallot, diced

  • 1 Teaspoon Dijon Mustard

  • 3/4 Cup Extra Virgin Olive Oil

  • 1/2 Teaspoon Kosher Sea Salt Flakes

  • 1/2 Teaspoon Ground Black Peppercorns Dustless

  • 1 Medium Head Romaine Lettuce, chopped

  • 1 Cucumber, diced

  • 1 Large Tomato, chopped

  • 1 Red Onion, thinly sliced

  • 1 Avocado, pit removed and flesh diced

  • 1 Cup Pitted Black Olives, sliced

  • 1 Cup Salted Crunchy Corn, chopped


  1. Combine vinegar, shallot and mustard in medium bowl. Whisk in olive oil until smooth. Season with salt and pepper to taste.

  2. Combine lettuce, cucumber, tomato, red onion, avocado, black olives and Salted Crunchy Corn Nuts.

  3. Serve salad with dressing drizzled on top.