Best 3 Mexican Chopped Salad With Cilantro Dressing Recipes

Embark on a culinary journey to Mexico with this tantalizing chopped salad recipe, a vibrant blend of fresh, crisp vegetables, tangy dressing, and a burst of cilantro flavor. This delightful salad offers a symphony of textures and tastes, making it a perfect side dish or light lunch option. Discover the secrets behind this authentic Mexican salad, featuring juicy tomatoes, crisp cucumbers, crunchy radishes, and a medley of zesty onions. Learn how to craft the zesty cilantro dressing that elevates this salad to new heights, with its perfect balance of tangy lime, creamy avocado, and a hint of heat from jalapeño peppers. Get ready to impress your taste buds and embark on a culinary adventure with this Mexican chopped salad, a true celebration of Mexican cuisine.

In addition to the main chopped salad recipe, this article also offers three variations to cater to different tastes and dietary preferences. Find instructions for a refreshing vegan version, a delightful vegetarian option, and a hearty chicken variation. Each recipe is carefully crafted to provide a unique culinary experience, ensuring there's something for everyone.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN CHOPPED SALAD WITH GREEK YOGURT CILANTRO LIME RANCH

Mexican Chopped Salad with Greek Yogurt Cilantro Lime Ranch image

A healthy, colorful, perfectly delicious chopped salad that's packed with vegetables and fresh Mexican flavors!

Provided by Jaclyn

Categories Side Dish

Time 25m

Number Of Ingredients 19

Ingredients

1 head romaine lettuce (, chopped)
2 ears corn ((raw), kernels cut from cob)
4 mini orange peppers ((or 1 large) , diced)
4 roma tomatoes (, diced)
1 cucumber (, peeled and diced)
1/2 medium red onion (, chopped)
2 avocados ((ripe but still slightly firm), diced)
1 can black beans (, drained and rinsed)
Tortilla strips (, optional (recipe here)
1 cup plain Greek yogurt ((I used whole))
2 Tbsp mayonnaise ((I used full fat))
6 Tbsp milk ((more or less as desired))
1/2 cup packed cilantro (, very finely chopped)
1 clove garlic (, minced)
1/2 tsp onion powder
1/4 tsp cumin
2 - 3 pinches cayenne pepper
Salt and freshly ground black pepper (, to taste)
2 Tbsp fresh lime juice

Steps:

Toss all salad ingredients together in a bowl.
Add all dressing ingredients to a mixing bowl then whisk until combined, add more milk/lime juice if desired for a thinner consistency. Store in an airtight container in refrigerator.
Plate salad, then top with tortilla strips and Cilantro Lime Ranch.

Nutrition Facts : Calories 321 kcal, Carbohydrate 38 g, Protein 10 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 207 mg, Fiber 15 g, Sugar 11 g, ServingSize 1 serving

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Mexican Chopped Salad with Honey-Lime Dressing image

Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.

Categories Salad Bean Citrus Leafy Green Tomato Vegetable No-Cook Low Fat Quick & Easy Salad Dressing Healthy Self

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

Steps:

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

MEXICALI CHOPPED SALAD WITH CREAMY CILANTRO LIME DRESSING

Mexicali Chopped Salad with Creamy Cilantro Lime Dressing image

A bright, colorful and fresh salad... perfect for summertime!

Provided by Laurie McNamara

Categories Salads

Time 25m

Number Of Ingredients 20

Ingredients

1 cup fresh cilantro leaves
1 clove fresh garlic
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons white wine vinegar
2 limes (juiced)
1/2 cup extra light olive oil
1 large head romaine (chopped)
6 ounces grape tomatoes (quartered)
1 orange bell pepper (diced)
2 cups grilled yellow corn (about 2 ears)
1 avocado (quartered and sliced (2 avocados if small))
1/2 cup roasted and lightly salted pepitas
1 medium red onion (diced)
1 (15 ounce) can black beans (rinsed and drained)
sea salt (for garnish)
lime wedges (for garnish)
tortilla strips (for garnish)

Steps:

Place the cilantro, garlic, mayo, sour cream, vinegar, lime juice, salt, pepper and grapeseed oil into a food processor or blender. Blend until creamy and smooth. Refrigerate until ready to serve.
Place a handful or two of chopped romaine into a large serving bowl. Top with desired amount of tomatoes, bell peppers, corn, avocado, pepitas, red onion and black beans.
Serve with a drizzle of creamy cilantro lime dressing, lime wedges, tortilla strips and a sprinkle of sea salt.

Nutrition Facts : ServingSize 1 g, Calories 669 kcal, Carbohydrate 38 g, Protein 12 g, Fat 57 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 13 mg, Sodium 454 mg, Fiber 12 g, Sugar 11 g, UnsaturatedFat 44 g

Tips:

Use fresh ingredients: This salad is best made with fresh, ripe vegetables. If you can, try to buy your ingredients from a local farmer's market or grocery store.
Chop the vegetables evenly: This will help them cook evenly and make the salad more visually appealing.
Don't overcook the vegetables: The vegetables in this salad should be cooked until they are just tender-crisp. Overcooking them will make them mushy.
Use a flavorful dressing: The dressing is what really brings this salad together. Make sure to use a dressing that is flavorful and complements the vegetables.
Serve the salad immediately: This salad is best served immediately after it is made. The vegetables will start to wilt if they sit for too long.

Conclusion:

This Mexican chopped salad is a delicious and healthy dish that is perfect for a summer meal. It is packed with fresh vegetables and a flavorful dressing. The salad is also easy to make and can be tailored to your own taste preferences. Try it out today and see for yourself how delicious it is!