Description
Mexican Chopped Salad is a vibrant and refreshing dish that shines during the warm summer months. With its colorful blend of crisp veggies like Romaine lettuce, juicy tomatoes, and sweet corn, this salad is not only a feast for the eyes but also a source of delicious nutrients. Tossed in a zesty dressing made with sherry vinegar and olive oil, it’s perfect as a standalone meal or as a side to your favorite grilled proteins. Whether you’re hosting a barbecue or enjoying a casual dinner at home, this salad is sure to impress your guests while keeping things light and healthy.
Ingredients
Scale
- 1 Romaine Lettuce, chopped
- 1/2 English Cucumber, chopped
- 1 yellow bell pepper, chopped
- 150g grape or cherry tomatoes, chopped
- 2 corn on the cobs (in husk)
- 1 small red onion, diced
- 85g 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 cobs (in husks) for 5 minutes. Let cool before handling.
- Remove husk and slice corn into a bowl.
- In a large mixing bowl, combine lettuce, cucumber, bell pepper, tomatoes, onion, avocado, cilantro, and cooked corn.
- For the dressing: whisk together olive oil, sherry vinegar, maple syrup (or honey), oregano, water; season with salt and pepper.
- Drizzle dressing over salad and toss gently to coat.
- Serve immediately for the freshest flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Microwaving
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Customize your salad by adding black beans or jicama for extra crunch. Make ahead by preparing ingredients but mix just before serving to maintain freshness.