Mexican Chopped Salad
Mexican Chopped Salad
This light colorful salad is a fabulous addition to your Cinco de Mayo party or any spring meal. Easy to make and a breeze to tailor to your liking, you'll be happy to have this one in your repertoire
Ingredients
The Lime Vinaigrette
- 1/4 cup fresh lime juice about 2 large limes
- 1/4 cup avocado oil or extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- 1/4 teaspoon ground cumin
- 1 pinch kosher salt
- 1 pinch ground black pepper
The Mexican Salad
- 2 cups chopped red leaf lettuce or romaine
- 1/2 cup black beans drained and rinsed
- 1/2 cup corn kernels fresh or canned
- 1/2 cup sliced radishes
- 1/2 cup diced fresh mango
- 1/2 cup diced tomato
- 1 small avocado diced
- 1/4 cup queso fresco or other white cheese
- 1/4 cup cilantro optional
Instructions
Make the Lime Vinaigrette
- Mix the lime juice, avocado (or olive) oil, red wine vinegar, honey, cumin, salt and pepper in a small jar and shake like crazy to combine
Mix up the Salad
- Prep the veggies - being sure to do the avocado last so it won't brown
- Put the chopped lettuce in a large bowl and place the beans, corn, radishes, tomato, mango and avocado on top of the salad. Add the quest fresco and drizzle with the lime vinaigrette and cilantro leaves, if using
- Serve with your favorite pork, chicken, fish or Mexican dishes
