If you're looking for something delicious and healthy to whip up this week, look no further than Mexican Chopped Salad with Creamy Avocado Dressing. This delicious yet easy-to-make recipe offers a delicious mix of flavors with the sweetness of avocado mingling with the peppers and tomatoes.
Not only is it delicious, but it is also hearty and healthy, so you won't have to feel guilty when eating it! Simply whisk together the dressing ingredients and toss in all of your salad ingredients, and voilà - in no time you will have a delicious lunch or dinner that will be sure to satisfy any crowd.
What makes Mexican Chopped Salad with Creamy Avocado Dressing so special?
Mexican Chopped Salad with Creamy Avocado Dressing is special in so many ways! Not only is it delicious and unique, but the ingredients make it a healthy option too. The ingredients include freshly chopped iceberg lettuce, tomatoes, red onions, avocados, and cilantro. All are tossed together with fresh lime juice and a creamy avocado dressing. This special salad has an amazing combination of textures and an unbeatable flavor that will keep you coming back for more. Whether you're looking for something special to serve as part of a meal or just want something to snack on that's good for you too – Mexican Chopped Salad with Creamy Avocado Dressing hits all the spots!
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 10 minutes
Cook time: 8 minutes
Serves: 4
Jump to:
- What makes Mexican Chopped Salad with Creamy Avocado Dressing so special?
- Ingredients needed to make Mexican Chopped Salad with Creamy Avocado Dressing
- Instructions for making Mexican Chopped Salad with Creamy Avocado Dressing
- Variations
- Storage
- Top tip
- Related
- Pairing
- Mexican Chopped Salad with Creamy Avocado Dressing
Ingredients needed to make Mexican Chopped Salad with Creamy Avocado Dressing
Creamy Avocado Dressing Ingredients:
1 large avocado, pitted
½ small shallot, peeled and cut in half
3 T. fresh cilantro, chopped
¼ c. plain Greek yogurt
2 T. extra virgin olive oil
2 T. fresh lime juice
2 t. honey
Optional: 2-3 T. water, if needed
Sea salt and black pepper, to taste
Chopped Salad Ingredients:
*2 large ears fresh corn, husks and silk removed
1 T. unsalted butter, melted
1 head iceberg lettuce, chopped
2 c. fresh arugula, chopped
¼ c. fresh cilantro, finely chopped
1 medium red bell pepper, diced
½ medium red onion, diced
1 15-oz. can black beans, rinsed and drained
2 T. fresh lime juice
1 t. ground cumin
Sea salt and black pepper, to taste
1 large lime, cut into 8 wedges
Instructions for making Mexican Chopped Salad with Creamy Avocado Dressing
- To prepare the dressing, combine all ingredients in a blender or food processor and blend until smooth. Add a little water, if necessary, to reach the desired consistency. Taste and adjust seasonings as desired. Cover and place in the refrigerator until ready to serve.
- 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.
- Add chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.
- In a large mixing bowl, combine diced bell pepper, red onion, black beans, roasted corn kernels, lime juice, and ground cumin. Season with salt and black pepper, to taste, and toss gently to combine.
Add the seasoned black bean mixture to the bowl with the chopped lettuce and toss gently to combine. Serve immediately with Creamy Avocado Dressing or your favorite salad dressing. Enjoy!
Variations
Making variations of Mexican Chopped Salad with Creamy Avocado Dressing is a great way to make something delicious, yet healthy. You can add varieties of proteins like grilled shrimp or chicken, and also some fruits like mango and avocado to give the salad an extra layer of flavor. You can also create variations by swap out traditional dressings for variations that contain feta cheese and balsamic vinegar. Anything you decide to mix in your Mexican Chopped Salad with Creamy Avocado Dressing will definitely be sure to please your taste buds!
Storage
Mexican Chopped Salad with Creamy Avocado Dressing is a delicious, healthy meal that can be prepared in a relatively short time. The great thing about this salad is that it can be stored in the fridge so you can enjoy it again and again. It can usually be stored for up to four days, provided the storage container has an air-tight lid. To ensure your salad remains fresh for as long as possible, it is essential to keep it refrigerated. This tasty Mexican Chopped Salad with Creamy Avocado Dressing will remain deliciously crunchy for up to four days - making storage easy and simple!
Top tip
Start by adding plenty of fresh vegetables such as diced tomatoes, lettuce, and bell pepper to your bowl; it's even better if you feature vegetables like corn and black beans that have been cooked while still keeping plenty of crunch. Next, top it off with a lip-smacking creamy avocado dressing and top with whatever extras you like – think feta cheese, chopped cilantro, jalapeno slices – the possibilities are endless! With these top tips in mind, you'll soon be enjoying this delicious Mexican Chopped Salad with Creamy Avocado Dressing.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Mexican Chopped Salad with Creamy Avocado Dressing
- Total Time: 18 minutes
- Yield: 4
Description
Mexican Chopped Salad with Creamy Avocado Dressing is special in so many ways! Not only is it delicious and unique, but the ingredients make it a healthy option too. The ingredients include freshly chopped iceberg lettuce, tomatoes, red onions, avocados, and cilantro. All are tossed together with fresh lime juice and a creamy avocado dressing.
Ingredients
Creamy Avocado Dressing Ingredients:
1 large avocado, pitted
½ small shallot, peeled and cut in half
3 T. fresh cilantro, chopped
¼ c. plain Greek yogurt
2 T. extra virgin olive oil
2 T. fresh lime juice
2 t. honey
Optional: 2-3 T. water, if needed
Sea salt and black pepper, to taste
Chopped Salad Ingredients:
*2 large ears fresh corn, husks and silk removed
1 T. unsalted butter, melted
1 head iceberg lettuce, chopped
2 c. fresh arugula, chopped
¼ c. fresh cilantro, finely chopped
1 medium red bell pepper, diced
½ medium red onion, diced
1 15-oz. can black beans, rinsed and drained
2 T. fresh lime juice
1 t. ground cumin
Sea salt and black pepper, to taste
1 large lime, cut into 8 wedges
Instructions
-
To prepare the dressing, combine all ingredients in a blender or food processor and blend until smooth. Add a little water, if necessary, to reach the desired consistency. Taste and adjust seasonings as desired. Cover and place in the refrigerator until ready to serve.
-
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.
-
Add chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.
-
In a large mixing bowl, combine diced bell pepper, red onion, black beans, roasted corn kernels, lime juice, and ground cumin. Season with salt and black pepper, to taste, and toss gently to combine.
Add the seasoned black bean mixture to the bowl with the chopped lettuce and toss gently to combine. Serve immediately with Creamy Avocado Dressing or your favorite salad dressing. Enjoy!
Notes
Tip: If fresh corn is not in season, substitute 1 cup prepared frozen sweet corn and skip Steps 2 and 3 below.
- Prep Time: 10 min
- Cook Time: 8 mins
