Gwyneth Paltrow's Popular Chopped Salad Is *Really* Good

I've loved pepperoncini since the moment I laid eyes on one in an Olive Garden house salad. In college, I used to order Papa John's pizza with extra, extra (like, ex-to-the-tra) pepperoncini at least once a week. I was a pepperoncini influencer before it was cool (or there was social media). I can't get enough of that vinegary, briny vibe.

That might have something to do with why I love Gwyneth Paltrow's Really Good Chopped Salad so much. This salad proves that you don't have to shell out the big bucks to treat yourself to a Goop-worthy dish that feels like a little bit of luxury—on an iceberg lettuce budget.

From GoopGlow moisturizer to bergamot candles, Gwyneth Paltrow knows what fans want, but glowy skincare aside, this business mogul is a salad savant, crafting a recipe that stars buttery avocados, tender beets, and crunchy pepperoncini—all dressed to the nines. The best part is that there's no cooking required. Raid your pantry, cherry-pick the veggie aisle, and lunch is done and dusted before you know it.

How To Make Gwyneth Paltrow's Really Good Chopped Salad

For me, the main strategy happened at the grocery store. I passed on roasting my own beets and grabbed the vacuum-packed baby beets from Trader Joe's (You can also find them canned, or make pickled beets for extra Paltrow-level flair).

Totally stealing the spotlight, Nature Fresh Farms Hiiros tomatoes at Trader Joe's caught my eye with their scarlet red color and storybook vine. (The accurate "umami" description on the packaging also didn't hurt.) They were right next to the (gasp) ripe avocados.

I grabbed a jar of pre-sliced peperoncini because why make more work for yourself? And I probably used double the suggested amount. For the scallions, I used the whole stalk. The onion-y white parts add crunch, while the green bit takes you out to fresh, grassy pasture.

To make the dressing, I find it's easiest to add all the ingredients to a small jar and shake it. I'm going to have to ask Gwyneth about the additional two tablespoons of unflavored oil listed for the dressing. I left it out completely—1/4 cup of EVOO was plenty to cover this entire salad and then some.

Full confession: I love the look of Instagram-worthy plating—which makes this a show-stopper lunch centerpiece—but IRL, I tossed that sucker in a big prep bowl so that every leaf of lettuce got seasoned with the elegant spice from the Dijon mustard. I mixed in about half of the dressing, saving the rest to add to taste. You could also add a little more protein by tossing in rotisserie chicken or a can of tuna.

I can only assume that this salad has somehow healed my food aura, but that's probably because it's so satisfying I have accomplished what Gwyneth might call "conscious un-hungering."

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