Best 6 Mexican Salad Bowl Recipes
**Introduction:**
Savor the vibrant flavors of Mexico with our tantalizing Mexican salad bowl recipes. Embark on a culinary journey through the streets of Mexico City, where fresh ingredients meet bold spices, creating a symphony of flavors. Discover the secrets behind authentic Mexican salads, from the classic pico de gallo to the refreshing ceviche and the hearty tostada salad. Each recipe is a testament to the rich culinary heritage of Mexico, offering a unique blend of textures and tastes that will transport your taste buds to the heart of this vibrant country. So, prepare to be amazed as we take you on a culinary adventure through the diverse and delectable world of Mexican salad bowls.
**Recipes:**
1. **Classic Pico de Gallo:** Dive into the simplicity and freshness of pico de gallo, a staple of Mexican cuisine. Learn the art of balancing the flavors of ripe tomatoes, crisp onions, zesty cilantro, and a hint of jalapeno peppers. Discover how to achieve the perfect balance of flavors that makes this salsa a versatile accompaniment to any Mexican dish.
2. **Refreshing Ceviche:** Experience the tangy delight of ceviche, a seafood salad that bursts with the flavors of the ocean. Discover the secrets behind marinating fresh fish or shrimp in citrus juices, creating a dish that is both light and invigorating. Learn how to select the best seafood and achieve the perfect balance of acidity and spice.
3. **Hearty Tostada Salad:** Indulge in the satisfying crunch of tostada salad, a layered masterpiece that combines crispy tostada shells with a medley of fresh vegetables, savory beans, and tangy dressing. Master the art of making perfect tostada shells and explore various topping options, from classic guacamole to spicy salsa, to create a salad that is both visually appealing and irresistibly delicious.
4. **Mexican Corn Salad:** Delight in the sweet and smoky flavors of Mexican corn salad, a vibrant side dish that showcases the versatility of fresh corn. Learn how to grill corn on the cob to perfection, then combine it with a medley of fresh vegetables, herbs, and a zesty dressing. Discover the secrets behind creating a salad that is both refreshing and addictive.
5. **Black Bean and Mango Salad:** Embark on a tropical adventure with black bean and mango salad, a delightful fusion of sweet and savory flavors. Explore the art of combining the creamy texture of black beans with the juicy sweetness of ripe mangoes, creating a salad that is both refreshing and satisfying. Learn how to make a simple yet flavorful dressing that enhances the flavors of this unique salad.
6. **Chipotle Chicken Salad:** Indulge in the smoky and spicy flavors of chipotle chicken salad, a hearty and satisfying meal that is perfect for lunch or dinner. Discover the secrets behind grilling chicken to perfection and infusing it with the rich flavors of chipotle peppers. Learn how to make a creamy and flavorful dressing that complements the smoky chicken, creating a salad that is both satisfying and addictive.
TEX-MEX CHICKEN SALAD BOWL
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375˚. Combine the lime zest, fajita seasoning and 1/2 teaspoon salt in a small bowl; rub all over the chicken. Heat a large nonstick ovenproof skillet over medium-high heat. Add the corn and cook, stirring, until warmed through, 30 seconds; remove to a bowl. Add the vegetable oil to the skillet. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer the skillet to the oven and cook until the chicken is just cooked through, about 12 minutes. Transfer to a cutting board to rest 5 minutes.
- Meanwhile, combine 1 cup spinach, the halved avocado, buttermilk, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a blender. Puree until smooth. Blend in 2 to 4 tablespoons water until thin enough to drizzle.
- Divide the remaining spinach among shallow bowls. Arrange the corn, sliced avocado, tomatoes, cabbage and tortilla strips on top. Slice the chicken against the grain and add to the bowls. Drizzle with some of the dressing and serve the rest on the side.
Nutrition Facts : Calories 430, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 82 milligrams, Sodium 519 milligrams, Carbohydrate 31 grams, Fiber 9 grams, Protein 35 grams, Sugar 6 grams
MEXICAN SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.
- For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.
- Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
- Pour the dressing into a small serving bowl and serve alongside the salad.
TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY
Here's what you need: vegetable oil, large flour tortillas, romaine lettuce hearts, tomatoes, red onion, avocados, corn, black beans, olive oil, lime juice, garlic, cumin, red pepper flakes, fresh cilantro, salt, pepper
Provided by Gwenaelle Le Cochennec
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C).
- Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
- Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
- Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
- Dice the tomatoes and add them to the bowl with the romaine.
- Dice the onion and add it to the salad.
- Cut the avocados in half, remove the pits, and dice. Add to the salad.
- Add the corn and black beans.
- In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
- Pour the dressing over the salad and toss well.
- Fill each tortilla bowl with the salad.
- Enjoy!
Nutrition Facts : Calories 530 calories, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 10 grams, Sugar 6 grams
MEXICAN FIESTA SALAD
"I was making a Mexican themed dinner one night last summer, and figured I'd make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, " writes Heather Byers from Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
MEXICAN SALAD BOWL
Make and share this Mexican Salad Bowl recipe from Food.com.
Provided by True Texas
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix first 7 ingredients. Cover, chill.
- Drain and combine corn, beans and olives; spoon into lettuce-lined bowl.
- Serve with dressing.
Nutrition Facts : Calories 222.6, Fat 11.1, SaturatedFat 1.6, Cholesterol 5.1, Sodium 725.4, Carbohydrate 28.4, Fiber 5.8, Sugar 3.6, Protein 5.7
MEXICAN LAYERED SALAD
Here's another popular dish I like to prepare in advance, adding the cheese and chips just before serving. It's a slightly different version of the traditional layered salad.-Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 2-qt. trifle bowl or glass serving bowl, layer fresh vegetables and avocado. In a small bowl, mix mayonnaise, chiles and seasonings; spread over top. Sprinkle with chips and cheese.
Nutrition Facts : Calories 371 calories, Fat 35g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 325mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.
Tips:
- To save time, use pre-cooked or rotisserie chicken.
- Make the dressing ahead of time and store it in the refrigerator for up to 5 days.
- If you don't have fresh cilantro, you can use 1/4 teaspoon of dried cilantro.
- For a spicier salad, add 1/2 teaspoon of chili powder or cayenne pepper to the dressing.
- If you want a more substantial salad, add 1 cup of cooked black beans or corn.
- Serve the salad with your favorite toppings, such as guacamole, sour cream, or salsa.
Conclusion:
This Mexican salad bowl is a delicious and healthy meal that is perfect for a quick lunch or dinner. It is packed with flavor and nutrients, and it is sure to be a hit with everyone at your table. So next time you are looking for a healthy and delicious meal, give this Mexican salad bowl a try!
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