5-Minute Summer Chopped Salad: Reset Your Morning with a Hotel-Style Brunch

Resetting My Body: A Hotel-Style Brunch at Home 🌿

There’s nothing quite like a relaxing holiday morning to reset. Instead of a rushed breakfast, I love bringing a hotel-style brunch to my own kitchen with a menu that feels a bit more special than the usual routine.

Today’s spread was a mix of cozy and fresh: Hattendo’s Danish bread, a rich beef stew (perfect for using up leftovers!), steamed chicken, and a colorful Chopped Salad.

The Secret to a Stylish Summer Table

The star of this meal is the Summer Vegetable Chopped Salad. Even when you’re too tired to cook, you can pair a 5-minute salad like this with yesterday’s beef stew for an instant luxury brunch!

To make the table look truly stylish, I used my favorite Marumitsu Poteri tableware. The colors and shapes of their pieces always elevate the mood.

Pro-Tip for the “Instagrammable” Look:

• The Colors: Use purple cabbage! That pop of violet against the green makes the dish look professional.
• The Shape: Slice the okra into rounds to reveal those cute star shapes (˘︶˘♡)｡.:☆. It’s an easy way to make a simple salad look gourmet.

🥗 Recipe: Colorful Summer Chopped Salad

54 kcal per serving | Prep time: 5 minutes

Ingredients (3 Servings):

• Base: Lettuce (50g), Purple cabbage (20g), Cucumber (20g)
• Protein & Texture: Ham (30g), Canned corn (20g)
• Toppings: Cherry tomatoes (50g), Okra (30g)
• Dressing: Olive oil (6g), Vinegar (10g), Lemon juice (5g), Salt (1g), Pepper

Instructions:

1. Chop: Dice the lettuce, purple cabbage, cucumber, and ham into small, uniform pieces.
2. Prep the Okra: Wash the okra, place on a plate, and cover loosely with wrap. Microwave for 2 minutes. Once cool, slice into rounds.Note: Heating the okra gives it a wonderful, silky texture that binds the salad together!
3. Mix: Combine the dressing ingredients in a large bowl.
4. Toss: Add all vegetables, corn, and ham. Toss well and serve.

Nutritionist’s Memo 📝

This salad is packed with summer nutrients but remains light at only 54kcal. By chopping the ingredients small, you can easily consume a larger volume of vegetables than you would with a standard tossed salad.

Enjoyed this menu? Check out my other recipes for the perfect brunch: 👉 [Melt-in-Your-Mouth Beef Stew | No-Roux Pressure Cooker Recipe]

📖Read the Japanese version of this article here! [【5分で完成】夏野菜のチョップドサラダ｜休日を彩るホテルライクなブランチ術]　　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!