Description
Mexican Chopped Salad is a vibrant and refreshing dish that captures the essence of summer in every bite. This salad combines crisp vegetables, creamy avocado, and a zesty dressing, making it an ideal side for barbecues, picnics, or a light lunch. With its quick preparation time and burst of flavor, this salad is perfect for impressing guests or enjoying on your own. Serve it as a standalone meal or alongside grilled meats to elevate your dining experience. Packed with nutrients and easy to customize, Mexican Chopped Salad is sure to become a favorite in your recipe repertoire.
Ingredients
Scale
- 1 Romaine Lettuce, chopped
- 1/2 English Cucumber, chopped
- 1 yellow bell pepper, chopped (or can use red)
- 150g of grape or cherry tomatoes, chopped
- 2 corn on the cobs (in husk)
- 1 small red onion, diced
- 1 handful of fresh cilantro (coriander), finely chopped
- 85g of avocado flesh, diced
- 2 tablespoons of sherry vinegar
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon of maple syrup (can use honey)
- 1 tablespoon of water
- 1/2 teaspoon of dried oregano
- Salt and black pepper to season
Instructions
- Microwave corn on the cob (in husks) for 5 minutes and let cool.
- Remove husks and slice corn off the cob.
- In a large bowl, combine chopped romaine lettuce, cucumber, bell pepper, tomatoes, diced onion, avocado cubes, and cilantro.
- In a separate bowl, whisk together olive oil, sherry vinegar, maple syrup (or honey), oregano, water, salt, and pepper until well combined.
- Pour dressing over salad mixture and toss gently to coat.
- Serve immediately or refrigerate for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 151
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg