Springe to the recipe
The Mexican chopped salad Is fresh, lively and bursts with crispy vegetables, creamy avocado and a spicy lime dressing.
As a grocery lover, I am always interested in seeing how different salads from different parts of the world are so uniquely different. This recipe for a Mexican chopped salad is a great example of this. It has one of the most unique ingredients I’ve ever found in a salad. Not many salads have beans together with avocado, tomatoes, lettuce and other vegetables. If you mix them all, you will receive a lively series of colors – if I only look at this salad on the salad!
Fortunately, the Mexican chopped salad tastes as good as it looks. Every vegetable brings a different taste and a different texture into the salad. The crunch of the Roman salad fits perfectly with juicy grape or cherry tomatoes. In the meantime, the beans and avocado add a softer texture profile together with their own unique aromas. The special dressing that was specially made for this salad is a bit cute with honey and a little spicy from the lime juice, which makes it a perfect addition to a salad that is loaded with colorful vegetables.
Is Mexican chopped salad healthy?
The Mexican chopped salad is full of fresh ingredients, mainly vegetables. There are a variety of vitamins, minerals and antioxidants in this salad as well as a lot of fiber between the Roman salad, peppers, tomatoes and red onions. In addition, the black beans offer a healthy portion of herbal protein.
Charge your salad
Since this salad is perfect for vegetable lovers, don’t be afraid to add more vegetables. The recipe, for example, requires a red pepper, but you can add orange and yellow peppers to deliver even more sweetness and color. Instead of choosing between grape and cherry tomatoes, you can absorb a cup of both. I found chickpeas, carrots and other vegetables also give this salad taste and texture. With this recipe you can mix and adapt different types of greens. Use a little less instead of four cups of Romaine so that you can also include spinach, baby char or kale in the salad.
FAQs & tips
The remaining salad is easy to store in an airtight container in the refrigerator for up to 3 days. Make sure you keep the dressing separately from the salad and dress it shortly before serving.
You can chop the entire vegetables in advance and store separately until they are willing to put together the salad. Simply let the avocado chop until you are ready to serve because you will be brown too long when you are exposed to the air. The dressing can also be generated in advance and stored in an airtight container in the refrigerator.
If you sprinkle a few crumbled corn tortillas or tortilla strips on this salad, you can give it a little crunch. You can also try to sprinkle sunflower or pumpkin seeds over the salad.
Operate suggestions
Of course, Mexican chopped salad is the perfect starter or side dish for a Mexican or Tex-Mex dish. I would recommend making healthy tacos or maybe avocado-tacos for a vegetarian-friendly meal. In the meantime, if you want to stay health-conscious, but do not make a little meat, I recommend trying healthy chicken enchiladas or a healthy chicken quesadilla. For a fast and filling Mexican dish with a chopped salad on the side, I recommend Mexican Keto cattle meat.
Preparation: 20 Minute
In total: 20 Minute
Ingredients
- 1 cup Corn fresh or frozen
- 4 Cup chopped lettuce
- 1 cup Grape or cherry tomatoes worse
- 1 cup Black beans in cans Rinled and drained
- 1 Red pepper rolled
- 1 avocado rolled
- 1/3 cup red onion rolled
- 1/4 cup Fresh coriander chopped
For the dressing:
- 1/4 cup Fresh lime juice
- 2 tablespoon olive oil
- 1 1/2 tablespoon Honey
- 1 clove Garlic chopped
- Salt and black pepper taste
- 1/3 cup Crumpled feta or Cotija cheese Optional, for garnishing
Instructions
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If you use frozen corn, thaw it; If you use fresh corn, cook it if necessary.
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Combine the chopped salad, tomatoes, black beans, corn, paprika, avocado, red onion and coriander in a large bowl.
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Whisk the lime juice, olive oil, honey, chopped garlic, salt and black pepper in a smaller bowl.
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Drizzle the dressing over the salad and combine gently.
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Sprinkle with crumbled feta or Cotija cheese when you use it and serve immediately.
Nutritional information:
Calories: 299Kcal (15%) Carbohydrates: 32G (11%) Protein: 8G (16%) Fat: 18G (28%) Saturated fat: 4G (25%) Polyunes unsaturated fat: 2G Monoons unsaturated fat: 11G Cholesterol: 11mg (4%) Sodium: 406mg (18%) Potassium: 748mg (21%) Fiber: 9G (38%) Sugar: 12G (13%) Vitamin A: 5429IU (109%) Vitamin C: 61mg (74%) Calcium: 113mg (11%) Iron: 2mg (11%)
Liability exclusion of nutrition
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