Mexican Chopped Salad



This Mexican Chopped Salad is perfect with any Mexican meal and always gets rave reviews! It’s also delicious spooned over chicken, shrimp or pork or beef!

What to serve this Mexican Chopped Salad with:

  • Perfect with any Mexican entree; tacos, enchiladas, quesadillas, burritos, etc
  • Delicious spooned on top of nachos.
  • Serve it with chips (just omit the lettuce).
  • Delicious with grilled chicken, seafood, pork or beef.
  • A wonderful side to serve with burgers.
  • Ideal for potlucks and picnics.

If you’re craving fresh and delicious, be sure to add these ingredients to your grocery list. Make this Mexican Chopped Salad and enjoy it for dinner along with some grilled chicken, pork or seafood. Then pack it up for lunch the next day, as it keeps quite well. Just a warning though; all your co-workers will be drooling over your delicious, brightly colored lunch. Enjoy!


INGREDIENTS
Ingredients for the dressing:
  • ¼ cup fresh lime juice
  • 2 tablespoons honey
  • ½ teaspoon cumin
  • 1 clove garlic finely minced
  • ½ teaspoon salt
  • 2 tablespoons canola oil
  • 2 tablespoons extra virgin olive oil
  • freshly ground black pepper
  • taste and add salt if needed
Ingredients for the tortilla strips:
  • 6 6- inch corn tortillas
  • 1 ½ tablespoons canola oil
  • ½ teaspoon sea salt
Ingredients for the salad:
  • 1 medium head romaine lettuce chopped in approximately 1/2 inch pieces
  • 1 medium bell pepper diced in 1/4-inch pieces**, any color (I used orange)
  • ½ medium red onion diced in 1/4-inch pieces**
  • ½ medium jicama peeled and diced in 1/4-inch pieces**
  • 1 medium zucchini diced in 1/4-inch dice**
  • 4 medium tomatoes seeded and diced into 1/4-inch dice**
  • 4 ears corn if fresh corn is not in season, substitute 1 1/2 cups of sweet, tiny frozen corn
  • 1 1/2 cups canned black beans drained and rinsed
  • 1/2 cup finely chopped cilantro plus whole cilantro leaves for garnish, if desired
  • instructions
INSTRUCTION
  1. For the dressing, combine lime juice, honey, cumin garlic and salt.
  2. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.
  3. Taste and add more salt and pepper, if needed. Set aside.

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