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Mexican Chopped Salad

Mexican Chopped Salad
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Mexican Chopped Salad is a vibrant, refreshing dish that’s perfect for summer gatherings or light meals. This colorful salad features a delightful mix of fresh ingredients, including crisp lettuce, juicy tomatoes, crunchy peppers, and creamy avocado. Tossed in a simple dressing that brings everything together, this salad is not only visually appealing but also packed with nutrition. It’s an ideal choice for barbecues, picnics, or as a healthy meal prep option that stays fresh throughout the week. Customize it with your favorite veggies or proteins to make it your own!

Ingredients

Scale
  • 1 Romaine Lettuce, chopped
  • 1/2 English Cucumber, chopped
  • 1 yellow bell pepper, chopped (or can use red)
  • 150g of grape or cherry tomatoes, chopped
  • 2 corn on the cobs (in husk)
  • 1 small red onion, diced
  • 1 handful of fresh cilantro (coriander), finely chopped
  • 85g of 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

  1. Microwave corn on the cob (in husks) for 5 minutes; let cool before handling.
  2. Remove husks and cut kernels off the cob.
  3. In a large bowl, combine chopped lettuce, cucumber, bell pepper, tomatoes, onion, cilantro, avocado, and corn.
  4. Whisk together olive oil, sherry vinegar, maple syrup, oregano, water; season with salt and pepper.
  5. Pour dressing over salad; toss gently to coat.
  6. Serve immediately or chill for 30 minutes to enhance flavors.

Nutrition

Find it online: https://bitetaleskitchen.com/mexican-chopped-salad/