Mexican Chopped Salad is a vibrant and refreshing dish that brings summer flavors to your table. This salad combines crisp lettuce, juicy tomatoes, sweet corn, and creamy avocado, all tossed in a simple yet zesty dressing. Perfect for barbecues, picnics, or as a side dish for any meal, this salad is not only colorful but also packed with nutrients. It’s easy to make and will impress your guests with its bold flavors and beautiful presentation.

Why You’ll Love This Recipe

• Quick and Easy: This Mexican Chopped Salad comes together in just 15 minutes, making it perfect for busy weeknights or last-minute gatherings.
• Fresh Ingredients: Packed with fresh vegetables like lettuce, cucumbers, and tomatoes, this salad is a healthy choice that bursts with flavor.
• Versatile: Serve it as a side or top it with protein like grilled chicken or shrimp for a complete meal.
• Customizable: Feel free to swap out ingredients based on what’s in season or your personal preferences!
• Crowd-Pleaser: Its colorful presentation and delightful taste make it an instant hit at any gathering.

Tools and Preparation

To prepare the Mexican Chopped Salad efficiently, having the right tools can make all the difference. Gather these essentials to make your cooking experience smooth and enjoyable.

Essential Tools and Equipment

• Chef’s knife
• Cutting board
• Microwave
• Large mixing bowl
• Small mixing bowl
• Whisk

Importance of Each Tool

• Chef’s knife: A sharp knife allows you to chop vegetables easily and safely, ensuring even pieces for better flavor distribution.
• Large mixing bowl: This provides enough space to combine all ingredients without spilling.
• Whisk: Using a whisk helps emulsify the dressing, ensuring every bite of salad is flavorful.

Ingredients

Mexican Chopped Salad – a perfect summertime salad that is great for barbecues with lettuce, tomatoes, peppers, onion, corn and avocado with a simple dressing.

For the Dressing

• 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

For the Salad

• 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

For Garnish

• 2 tablespoons fresh parsley, finely chopped

this recipe

How to Make Mexican Chopped Salad

Step 1: Cook the Corn

Place the corn on the cobs (in husks) in the microwave. Cook for 5 minutes. Once done, remove them from the microwave and allow them to cool.

Step 2: Prepare the Corn

Slice off the stem end of each cob. Carefully remove the husk. Use a sharp knife to slice the corn off each cob.

Step 3: Combine Vegetables

In a large bowl, add the sliced corn along with the chopped lettuce, cucumber, bell pepper, tomatoes, diced onion, avocado, and cilantro.

Step 4: Make the Dressing

In a small bowl, mix together the olive oil, sherry vinegar, maple syrup (or honey), oregano, and water. Whisk until well combined. Taste and season with salt and black pepper as desired.

Step 5: Toss Salad

Pour the dressing over the salad ingredients in the large bowl. Toss everything gently to coat thoroughly.

Step 6: Serve

Enjoy your refreshing Mexican Chopped Salad immediately!

How to Serve Mexican Chopped Salad

Mexican Chopped Salad is a vibrant and refreshing dish perfect for any occasion. You can serve it in various ways to enhance its flavor and presentation.

As a Standalone Dish

• A light lunch or dinner option, this salad can be enjoyed on its own, packed with nutrients and flavors.

With Grilled Proteins

• Pair the salad with grilled chicken, shrimp, or steak for a heartier meal. The smoky flavors complement the fresh ingredients perfectly.

As a Side Salad

• Serve it alongside tacos or burritos to add freshness to your plate. It balances out heavier dishes well.

In a Wrap

• Use the Mexican Chopped Salad as a filling for wraps or sandwiches. This adds crunch and flavor to your lunch.

At Barbecues

• This salad is excellent for summertime barbecues. Its colorful presentation will impress your guests and is easy to prepare in advance.

How to Perfect Mexican Chopped Salad

Creating the perfect Mexican Chopped Salad involves attention to detail and fresh ingredients. Here are some tips to elevate your dish:

• Use Fresh Ingredients: Ensure all vegetables are fresh for the best texture and flavor in your salad.
• Chill Before Serving: Refrigerate the salad for at least 30 minutes before serving. This allows flavors to meld beautifully.
• Customize Your Dressing: Adjust the vinegar or sweetener according to your taste preferences. Make it tangier or sweeter as you like.
• Add Crunch: For extra texture, consider adding tortilla strips or pumpkin seeds on top before serving.
• Mix Different Greens: Experiment with different types of greens like spinach or kale mixed with Romaine for added nutrition.
• Garnish Thoughtfully: A sprinkle of feta cheese or sliced jalapeños can add an exciting twist and visual appeal.

Best Side Dishes for Mexican Chopped Salad

Mexican Chopped Salad pairs wonderfully with many side dishes that complement its flavors. Here are some great options:

1. Grilled Corn on the Cob: Sweet corn seasoned with lime and chili powder enhances the summer vibe.
2. Black Bean Tacos: These protein-packed tacos are excellent alongside the salad, offering a hearty contrast.
3. Spanish Rice: Fluffy rice cooked with tomatoes and spices adds warmth and comfort to your meal.
4. Guacamole: Creamy guacamole provides a rich texture that pairs well with the crisp salad.
5. Quesadillas: Cheesy quesadillas filled with vegetables make a satisfying side dish that everyone loves.
6. Chips & Salsa: Crunchy tortilla chips served with fresh salsa invite guests to enjoy snacking while waiting for the main course.
7. Cilantro Lime Rice: Lightly flavored rice offers an aromatic complement that mirrors the salad’s fresh ingredients.
8. Roasted Veggies: A medley of roasted vegetables brings depth of flavor while maintaining healthy eating habits.

Common Mistakes to Avoid

When preparing your Mexican Chopped Salad, small mistakes can lead to a less enjoyable dish. Here are some common pitfalls and how to steer clear of them.

• Using old ingredients: Freshness matters in salads. Always check the expiration dates on your vegetables and herbs to ensure a vibrant flavor.

• Not seasoning enough: A bland salad is unappealing. Be sure to taste your dressing and salad mixture, adjusting seasoning as needed with salt and pepper.

• Skipping the dressing: Without a dressing, your salad can feel dry and uninviting. Always dress your salad just before serving to enhance the flavors.

• Overcrowding the bowl: Packing too many ingredients into one bowl can make mixing difficult. Use a large enough bowl to toss everything evenly.

• Cutting veggies too large: Large pieces can be hard to eat. Aim for uniform, bite-sized pieces so that each forkful has a mix of flavors.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store in the refrigerator for up to 2 days.
• Containers: Use an airtight container to keep it fresh.
• Separation: For best results, consider storing the dressing separately until ready to serve.

Freezing Mexican Chopped Salad

• Not recommended: Freezing is not ideal due to the textures of fresh vegetables.
• Alternative: Instead, prepare ingredients ahead but keep them unfixed until serving time.

Reheating Mexican Chopped Salad

• Oven: While not typically reheated, if desired, warm in an oven at low heat for a few minutes.
• Microwave: Place in a microwave-safe dish and heat for 30 seconds. Stir and check temperature.
• Stovetop: Gently heat on low in a pan, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some frequently asked questions about making Mexican Chopped Salad that might help you out!

Can I customize my Mexican Chopped Salad?

Absolutely! You can add proteins like grilled chicken or beans for extra nutrition. Feel free to include other fresh veggies like radishes or jicama.

How can I make this salad vegan?

To keep this Mexican Chopped Salad vegan, simply use maple syrup instead of honey and skip any dairy toppings.

What type of lettuce is best for this salad?

Romaine lettuce is preferred for its crunchiness. However, you could also use iceberg or any leafy greens you enjoy.

How do I make Mexican Chopped Salad more filling?

Adding cooked quinoa or black beans can increase the protein content and make it more satisfying as a main dish.

How long does homemade dressing last?

Homemade dressing should be used within 1 week when stored in an airtight container in the fridge. Shake well before use!

Final Thoughts

Mexican Chopped Salad is a refreshing addition to any meal, perfect for summer barbecues or as a light lunch. Its versatility allows for numerous customization options based on your preferences. Whether you opt for additional proteins or different veggies, this salad is sure to please anyone at your table. Give it a try today!

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Mexican Chopped Salad

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• Author: Madison
• Total Time: 20 minutes
• Yield: 4 servings

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Description

Mexican Chopped Salad is a vibrant, nutrient-packed dish that captures the essence of summer with its fresh flavors and colorful presentation. This salad features crisp romaine lettuce, juicy tomatoes, sweet corn, and creamy avocado, all tossed in a tangy dressing made with sherry vinegar and olive oil. Perfect for barbecues, picnics, or as a light meal on its own, this refreshing salad is not only easy to prepare but also highly customizable based on your preferences. Impress your guests with this delightful combination of textures and tastes that looks as good as it tastes.

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Ingredients

• Romaine lettuce
• English cucumber
• Yellow bell pepper
• Grape or cherry tomatoes
• Sweet corn
• Red onion
• Avocado
• Fresh cilantro
• Sherry vinegar
• Extra virgin olive oil
• Maple syrup (or honey)

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Instructions

1. Cook corn on the cobs in the microwave for 5 minutes. Allow to cool before removing husks and slicing off the kernels.
2. In a large bowl, combine chopped romaine, cucumber, bell pepper, tomatoes, diced onion, avocado, and corn.
3. In a small bowl, whisk together olive oil, sherry vinegar, maple syrup (or honey), oregano, water; season with salt and pepper.
4. Pour dressing over salad ingredients and toss gently to combine.
5. Serve immediately for the best flavor and freshness.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Raw
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 160
• Sugar: 6g
• Sodium: 80mg
• Fat: 11g
• Saturated Fat: 1.5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg

Keywords: For added protein, top with grilled chicken or shrimp. Feel free to swap out vegetables according to seasonal availability. Chill the salad for 30 minutes before serving to enhance flavor melding.