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Stetson Chopped Salad

This salad is from Cowboy Ciao, a favorite restaurant of mine in Scottsdale Arizona. It is not only absolutely delicious but it presents beautifully too. Brings a splash of colour to the table, it’s fresh and light to compliment Spring.

It’s nutrient-dense from the arugula base that provides a powerful punch from Calcium, Vitamin C, Potassium, Folate, Vitamin K, and Vitamin A. The cherry tomatoes also contribute Vitamin c and lycopene. Lycopene has compounds that are anti-inflammatory. Finally, the pumpkin seeds are a boost of healthy fats, magnesium, and zinc - they are small but mighty in the nutrient content. The other ingredients may not be at the top of the healthy food list but they make this salad come to life! In order to live a healthy lifestyle, not on diet - there has to be a balance. This salad is a crowd-pleaser!!


  • 3/4 cups uncooked Israeli/pearl couscous (quinoa is a great Passover option)

  • 6 cups of baby arugula

  • 1 cup of organic frozen corn or fresh corn from two ears

  • 1 1/2 cups of cherry tomatoes sliced in half

  • 1 cup of toasted pumpkin seeds

  • 1/4 cup of currants

  • 2 1/4 cups of cooked chicken cubed or 2 cups of chopped unsalted smoked salmon

  • 1/4 cup of 1% buttermilk

  • 1 cup of fresh basil

  • 1/2 cup of vegan mayonnaise or light mayonnaise

  • 2 tbsp of lemon juice

  • 2 small cloves of garlic

  • 1/2 teaspoon of salt

  • 1/2 teaspoon of pepper


  1. Place corn in the oven on a cookie sheet lined with parchment. Bake for 30 mins at 375 or until golden brown and crunchy.

  2. Toast the pumpkin seeds, pan fry for five minutes on low heat turning with a spatula. Let cool and mix with the currants.

  3. Cook the Israeli couscous - follow instructions on the box - drain with cold water immediately to prevent stickiness. Set Aside.

  4. Spread Arugula on a large serving platter. Add the tomatoes, corn, pumpkin seed & currant mixture, in lines over the arugula.

  5. To make a complete meal add the chopped chicken or smoked salmon - or they can be added after the salad is tossed in the dressing.

  6. Dressing: In a food processor combine the following: basil, buttermilk, mayonnaise, lemon juice, garlic, salt, and pepper. Pulse until blending and smooth. Top with dressing just before serving at tableside.

Enjoy - you might be planning a trip to Scottsdale to eat at Cowboy Ciao after eating this salad!


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