Just in time for Cinco De Mayo! This Chopped Mexican Salad {with Avocado Salad Dressing} will make you feel like you're south of the border. It's a fiesta in your mouth!
Course Salad
Cuisine Mexican
Prep Time 15 minutesminutes
Cook Time 3 minutesminutes
Total Time 18 minutesminutes
Servings 10people
Calories 97kcal
Author Nicole Crocker
Ingredients
For the salad
1Head Romaine lettuce,chopped
1EarCorn with kernels removed,I steamed mine for a few minutes and then cooled
1Red bell pepper,chopped
1CupCherry tomatoes,cut in half
1,15 ounce canBlack beans, rinsed and drained
1/3CupRoasted and salted pepitas,I just used plain pumpkin seeds
1CupGrated pepper jack cheese,or more to taste
Tortilla Strips for Salads,I like Fresh Gourmet Santa Fe Style
For the Avocado Salad Dressing
1SmallAvocado,peeled and sliced
1SmallJalapeno pepper,seeded and roughly chopped (optional)
1CloveGarlic,peeled
1/4CupLoosely packed cilantro
1/4CupGreek Yogurt,I used fat free
1/4CupSmooth salsa,medium or mild
1/2CupMilk
2TablespoonsOlive oil
1teaspoonHoney
Juice from 1 lime
1/4teaspoonSalt
1/4teaspoonCumin
1/8teaspoonPepper
1/8teaspoonPaprika
Hot sauce to taste,optional
Instructions
For the salad
Place chopped romaine in a large salad bowl. Layer remaining ingredients ending with cheese.
*Place tortilla strips on right before serving so they don't get soggy!
For the Avocado Salad Dressing
Place all ingredients in blender and mix on high until everything is well blended.
You can thin with a little more milk if needed.
* If using as a dip you can keep it on the thicker side if using as a dressing you may want to thin so it's pourable.