As a lover of Mexican food, Mexican Chopped Salad with honey lime dressing is one of our favorite main course salads. Bursting with flavor and color, this healthy salad is also right at home served as a side for tacos, grilled chicken or pork carnitas!
Why I love Mexican Chopped Salad
Ummmm, have you met me?? I've never met a taco I didn't like. So it's only natural that I'd love this salad, too!
It's filling enough on it's own, just as it is.
I also love to serve it alongside taco quesadillas, taco meat, Crockpot Mexican shredded chicken and Instant Pot Pork Carnitas.
It's so easy to make, I usually have all or most of the ingredients on hand, and it's delicious!
Mexican Chopped Salad Ingredients
This salad is full of real, good-for-you ingredients that are easy to put together.
Let's start with the lime avocado salad dressing ingredients:
- avocado - a Mexican food favorite and it adds a creamy element to our dressing
- red onion - for flavor
- chopped fresh cilantro - if you love it, use it! If you don't love it, omit it or use fresh parsley instead.
- plain Greek yogurt - for tang and creaminess
- extra virgin olive oil - to give the salad dressing body and to bring everything together.
- lime juice - for a bright flavor
- honey - for a touch of sweetness
- water - because the dressing will be very thick. Water will help loosen it up to blend and pour nicely.
- Salt and black pepper - for seasoning
Salad Ingredients
- fresh or frozen corn kernels
- romaine lettuce - because it's salad
- baby arugula or spring greens blend - any blend you like works great
- fresh cilantro - for that Mexican flavor. Omit it if you don't care for it.
- Tomatoes - chop them and any kind works.
- red onion - for a little kick
- black beans - to make the salad hearty
- lime juice, salt, pepper and cumin - to bring out the flavors of everything
- lime - to squeeze over the top
How to Make Mexican Chopped Salad
This may be the easiest salad recipe on my entire website. I mean, you can use pre-chopped lettuce if you want.
So let's just give this salad a bonus point or two for ease.
To make the salad, basically just throw everything in a bowl and give it a mix.
Let me back up, because I feel like the above statement needs a legal disclaimer. Don't throw it. Just....toss. Add...Whatever makes salad making feel like a breeze to you.
Next up, it's time to dress our salad with a Mexican salad dressing!
I love, LOVE using an immersion blender to make salad dressings. It's minimal fuss, it goes right into the dishwasher and I can mix and serve the dressing in one container.
Done!
If you don't have an immersion blender, or stick blender, you can totally use your blender or food processor.
But you can usually pick one up for around 25 bucks and you know I wouldn't steer you wrong. So just get one, okay? Okay.
So put all your salad dressing ingredients in a jar or container. Give it a whir. Taste to see if you need to add salt or pepper. I usually need a touch of salt.
And your lime avocado dressing is probably pretty thick right now. If you try to add it to your salad, it would come out in one big "plop".
Now's when we add a few tablespoons of cold water to the mixture and blend again. Once it's at your desired consistency, you can cover it and refrigerate until ready to serve.
Farm Girl Tip: Keep in mind, the salad dressing has avocado in it, and any avocado lover knows they can turn brown faster than you can say "ay caramba!". So make sure to cover your dressing and use it within a few hours.
Mexican Salad Variations
In the fresh local produce "off season" here in Illinois, I love making this salad as pictured.
My Mexican chopped salad is full of corn kernels, black beans, chopped tomatoes and a mixture of fresh greens. I add some cumin for a smoky taste and lime juice to brighten it all up.
When summertime rolls around, Mexican chopped salad gets a whole bowl full of vegetable friends thrown in.
I love adding fresh grilled corn instead of frozen, grilled zucchini, roasted peppers...you name it!
Looking for a little crunch? How about adding some tortilla strips?
If you're having one of "those" weeks where even making this salad - or toast - seems like a monumental effort, use your favorite salad dressing.
No guilt, no judgement here!
Other sides to go with Mexican food:
Main Dish Recipes to serve with Mexican chopped salad
Slow Cooker Mexican Shredded Beef
Crockpot Mexican Shredded Chicken
Mexican Chopped Salad with Avocado Lime Dressing
Ingredients
- Avocado Lime Dressing:
- 1 large avocado pitted
- 1 Tbsp. diced red onion
- 3 tablespoon fresh cilantro chopped
- ¼ cup plain Greek yogurt
- 2 tablespoon extra virgin olive oil
- 2 tablespoon fresh lime juice
- 2 teaspoon honey
- 2-3 tablespoon water if needed
- Salt and black pepper
- Salad:
- ¾ cup fresh or frozen corn kernels
- 1 head romaine lettuce chopped
- 2 cups baby arugula or spring greens blend
- ¼ cup fresh cilantro finely chopped
- ½ cup chopped tomatoes
- ½ medium red onion diced
- 1 15- oz. can black beans rinsed and drained
- 2 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- Salt and black pepper
- 1 large lime cut into 8 wedges for serving
Instructions
To Make the Dressing:
- Combine all dressing ingredients in a wide mouth jar and blend with a handheld immersion blender until smooth. If you don't have an immersion blender, use a food processor or blender and process until smooth. Add a few tablespoons of cold water if necessary, to "loosen up" the dressing as needed until you've come to your desired consistency. Cover and refrigerate until ready to serve.
To Make the Salad:
- Chop romaine leaves. Add romaine, other salad mix, and chopped cilantro to a large salad bowl and gently toss to combine. Add chopped tomatoes, diced red onion and black beans.
- Sprinkle cumin, lime juice, salt and pepper over the top. Stir gently to combine.
- Top salad dressing and serve with additional lime wedges. Enjoy!
Notes
pan sprayed with non-stick cooking spray set over medium-high heat. Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Remove from heat and slice kernels from cob with a sharp knife. Reserve
kernels and discard cobs. Set aside for salad. Other add in ideas: You can add salsa to the top. Other vegetables that are delicious include sliced radish, extra avocado, diced red pepper or pickled jalapeno slices.
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