Mexican Chopped Salad with Avocado Lime Dressing
As a lover of Mexican food, Mexican Chopped Salad with honey lime dressing is one of our favorite main course salads.
Servings: 4 servings
Calories: 437kcal
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
If sweet corn is in season, use it! You can slightly grill or char it to add additional flavor and color.
To grill sweet corn, brush corn with melted butter and place on a pre-heated gas grill over medium direct heat, or indoors on a grill
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.
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.
Nutrition
Serving: 1g | Calories: 437kcal | Carbohydrates: 52g | Protein: 15g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Cholesterol: 1mg | Sodium: 742mg | Fiber: 21g | Sugar: 10g
