Garden Hearts®
Zesty Chopped Salad


8 servings


  • 4 Garden Hearts® Jumbo Romaine Hearts
  • 1/2 cup green onion, minced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup jalapenos, chopped
  • 1 cup cucumbers, peeled and seeded
  • 1 cup croutons
  • 1 cup yellow and red heirloom tomatoes, large dice
  • 1/2 cup red onions, chopped
  • 1 cup black beans, drained and rinsed
  • 4 hard boiled eggs, peeled and sliced
  • 2 avocados, peeled and sliced
  • 1/4 cup sunflower seeds


  • 2 tbspfresh squeezed lemon juice
  • 2 tbspDijon mustard
  • 1 tspsea salt or coarse salt
  • 3 tbspred wine vinegar
  • 1 cupextra virgin olive oil
  • salt and pepper to taste


  1. Rinse the Garden Hearts Jumbos under cold, running water and set aside two dozen of the outer whole leaves for presentation. Then chop the rest of the hearts into 1/2-inch slices. Place in a large mixing bowl and chill.
  2. Prepare all the other ingredients and the dressing by combining the dressing ingredients in a small bowl and whisk together well.
  3. Add to the chilled bowl of Garden Hearts the green onion, cilantro, jalapenos, cucumbers, yellow and red cherry/pear tomatoes, croutons, red onions, and black beans and toss gently with the dressing. Add salt and fresh ground black pepper to taste.
  4. Line serving platter or bowl with whole leaves and add a generous serving of the chopped salad.
  5. Garnish with the egg and avocado slices and sprinkle with the sunflower seeds.

The crisp Garden Hearts make a great mix with any ‘chopped’ ingredients of your choice. I like the southern twist to this chopped salad recipe — it gives some zest to it.

Recipe by: Beat Giger
CEC, AAC, Corporate Chef Pebble Beach Resorts; , Pebble Beach, CA