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I have THOUGHTS on this viral TikTok recipe
Let's get into it.
Have you seen this salad?
It’s the Green Goddess Chopped Salad from Baked by Melissa (yes, salad by the mini cupcake lady!) and it’s been showing up all over my social media feeds for the last few weeks. A salad that went viral, you say? Yes, indeed! A salad that went very, very viral (it has nearly 17 million views on TikTok), but I’m not surprised—this short video has it all: Melissa’s skilled chopping is absolute catnip for the ASMR crowd, it’s made with ingredients that most people already have stocked in their pantries and fridges, and most importantly it has a HUGE X factor:
The video starts with Melissa scooping the stunning, bright green, dip-looking substance onto a tortilla chip, taking a big, satisfyingly crunchy bite, and telling us with mouth still charmingly full that it is “so good.” In the first moments of the video, it seems like she might just be eating a chip loaded up with an extra chunky guac (exciting, but likely not exciting enough for 17 million views), but within seconds, we, the viewers, realize it’s something new. It’s something worth taking a second look at. It’s not guac at all. It’s salad. It’s salad ON A CHIP!
And while I’m not really one to hop aboard a TikTok trend, salad on a chip is genius, and there’s really no denying it. I had to try.
And let’s be real, you know I can’t resist a chopped salad. So, last night I popped over to my local Trader Joe’s for the few items I didn’t already have stocked, rolled my granny grocery cart home, unpacked the goods, and got to chopping.
Here are my honest thoughts on this epic chopped salad:
Let’s get the most important part out of the way first: yes, it is delicious. It’s extremely acidic, but also satisfyingly and surprisingly creamy. Thanks to the basil, nuts, and nutritional yeast blended into the dressing, there’s a good amount of complexity and depth of flavor. And of course, there’s the satisfying crunch of the tortilla chip that really takes it over the top. You can find the written recipe here.
The recipe as it’s written will make a lot of salad. I halved it and Quentin and I ate it as a major component of our our dinner last night and we still have at least a full serving of leftovers hanging out in our fridge today. But I’m not too pressed about that because…
This dish will work great for meal prep! Because the base is cabbage and cucumber, it behaves a lot like a slaw and will only get better after a couple days in the fridge.
That said, this is not your average chopped salad and here’s where my main point of criticism comes into play: this recipe is labor INTENSIVE. In order to create a scoop-able texture, all the veggies need to be chopped very finely. Minced really. And while my knife skills are far from perfect, they’re also nothing to sniff at, and I spent 30 minutes making just this salad. And actually, only half of it. That’s kinda a long time for salad, IMHO.
And while the ingredients are simple, there are…a lot of them. Exhibit A:
The dressing also requires time in the blender, which feels a little ambitious for a weeknight salad for me. And because the dressing includes nuts, you really do need a high-speed blender to create the desired creamy texture. Your standard Black and Decker or Hamilton Beach definitely won’t get the job done. If you’re working with one of those, you can soak your nuts for a day in advance But again, that’s a little too much foresight required for a weeknight dish for me.
Let’s end this review on a positive note, shall we? Would I make this epic salad again? Yes! But honestly, for me, it feels a lot like something I’d make for an occasion where I’m feeding a crowd. It’s a labor of love and is absolutely delicious enough to serve as a dip at your next (vaccinated & boosted) gathering. Guests will definitely ask you what it is, and you’ll have the joy of exclaiming: it’s salad! On a chip! What fun.
Okay, phew, lots of thoughts on salad, but that’s it from me this week. As always, keep me posted about what’s going on in your kitchen; you can respond directly to this email or shoot me a DM over on Instagram.
With love and a tip of my chef’s hat,