Description
This Mexican Chopped Salad is a vibrant and healthy dish featuring crisp romaine, sweet corn, and a smoky chipotle lime crema. It’s a quick and flavorful meal perfect for lunch, a side, or a light dinner.
Ingredients
Scale
- 150g Romaine Lettuce: torn into bite-sized pieces
- 100g Mixed Baby Greens
- 200g Cucumber: diced
- 150g Red Bell Pepper: diced
- 150g Cherry Tomatoes: quartered
- 50g Red Onion: finely chopped
- 120ml Black Beans: rinsed and drained
- 120ml Corn Kernels: fresh or thawed frozen
- 150g Avocado: cubed
- 15g Cilantro: chopped
- 30ml Extra-Virgin Olive Oil
- 60ml Lime Juice: freshly squeezed
- 1g Smoked Paprika
- 1g Chipotle Powder
- 60g Greek Yogurt: plain
- Salt and Pepper: to taste
- 20g Pepitas: toasted, for garnish
Instructions
- Prepare the Greens: Wash and tear romaine and baby greens, place in a bowl.
- Chop the Vegetables: Dice cucumber, bell pepper, quarter tomatoes, and chop red onion. Add to greens.
- Add Beans & Corn: Rinse beans, thaw corn if frozen, and add to the salad.
- Incorporate Avocado: Gently cube and add avocado.
- Make the Crema: Whisk yogurt, lime juice, oil, paprika, and chipotle powder. Season with salt and pepper.
- Dress the Salad: Gently fold in most of the crema, reserving some for garnish.
- Rest & Season: Let rest for 5 minutes, then taste and adjust seasoning.
- Toast Pepitas: Toast pepitas in a dry skillet until fragrant.
- Plate & Garnish: Plate salad, drizzle with crema, and sprinkle with pepitas and cilantro.
Notes
For best flavor, use fresh lime juice and ripe but firm avocados. Soaking chopped red onion in cold water can mellow its bite.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Chopping
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 20 mg
Keywords: salad,mexican,chipotle,avocado,healthy,vegetarian,lunch,dinner,easy