Description
This Mexican Chopped Salad is a vibrant medley of fresh vegetables, bursting with flavor and crunch. The zesty lime dressing enhances the crisp textures of the lettuce, tomatoes, and bell peppers, creating a refreshing experience with every bite.
Ingredients
Scale
- Salad Base:
- 1 head of romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper (red or yellow), diced
- 1/2 red onion, finely chopped
- 1 cup corn (fresh or canned)
- 1 can black beans, rinsed and drained
- Avocado Dressing:
- 1 ripe avocado
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, bell pepper, red onion, corn, and black beans.
- In a blender, add the avocado, lime juice, olive oil, minced garlic, salt, and pepper. Blend until smooth and creamy.
- Pour the avocado dressing over the salad and toss gently to combine, ensuring all ingredients are coated.
- Serve immediately for the freshest taste, or chill in the refrigerator for up to 30 minutes before serving.
Notes
- This salad can be made ahead of time; however, add the avocado dressing just before serving to prevent browning.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Substitute lime juice with lemon juice for a different citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: salad
- Method: mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5 grams
- Sodium: 200 milligrams
- Fat: 15 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 10 grams
- Protein: 8 grams
- Cholesterol: 0 milligrams
Keywords: Mexican Chopped Salad Recipe, fresh salad, avocado dressing, healthy salad, vegetarian recipe, easy salad, summer salad, colorful salad, quick recipe, Mexican cuisine, chopped salad, nutritious salad, side dish, meal prep, gluten-free