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Everyday Mexican Salad
and make this one your own:
Add a protein: Cooked chicken, steak (or barbacoa), pork (or carnitas), shrimp, salmon, tofu (or sofritas) would all be great in this salad.
Add extra fresh veggies: Such as bell pepper, cucumber, jicama, radishes or corn.
Add extra jarred veggies: Such as sun-dried tomato, roasted red peppers, or artichoke hearts.
Add fruit: Such as diced fresh mango, pineapple, orange or grapefruit.
Add beans: A handful of black or pinto beans would also be delicious in this salad.
Add tortilla chips: I love also crumbling a handful of corn tortilla chips into this salad!
Ingredients
  • This delicious Everyday Mexican Salad recipe is quick and easy to make, totally customizable with your favorite ingredients, and it can work perfectly as a side salad or main dish!  See notes above for possible ingredient variations.
  • subheading: MEXICAN SALAD INGREDIENTS:
  • 5 ounces mixed spring greens  (or whatever greens you prefer)
  • 1 ripe avocado (peeled pitted and sliced)
  • half a small red onion (peeled and thinly sliced)
  • 1 cup halved cherry tomatoes
  • ⅔ cup roughly-chopped fresh cilantro
  • ⅓ cup pepitas
  • optional: ½ cup crumbled queso fresco or cotija cheese
  • subheading: CUMIN-LIME DRESSING INGREDIENTS:
  • 3 tablespoons avocado oil or olive oil
  • 1 tablespoon fresh lime juice  (or red wine vinegar)
  • ½ teaspoon fine sea salt
  • ½ teaspoon  ground cumin
  • ¼ teaspoon freshly-cracked black pepper
  • 1 small clove garlic (pressed or minced (or ½ teaspoon garlic powder))
Steps
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