Oh, the joy of a fresh, vibrant Mexican salad! You know, sometimes you just crave something light yet bursting with flavor, right? Imagine a bowl full of colors that scream summer, even if it’s the heart of winter. It’s like a fiesta in your mouth, with crunchy textures and zesty notes—perfect for those days when you can’t decide between healthy and delicious.
Steps
- Begin by preparing the dressing: place cilantro, Greek yogurt, garlic, lime juice, salt, and cumin in a food processor. Start the processor and gradually incorporate the olive oil until the dressing is well blended and smooth, pausing to scrape down the sides as needed.
- Chop the romaine lettuce, tomatoes, avocado, red onion, and jicama into uniform pieces. Rinse and drain the black beans, and if using fresh corn, remove the kernels from the cob.
- In a large mixing bowl, combine the prepared romaine, black beans, corn, tomatoes, avocado, red onion, and jicama. Add the chopped cilantro and mix well to distribute all ingredients evenly.
- Divide the salad mixture into four individual serving bowls. Drizzle the cilantro yogurt dressing over each portion just before serving to keep the salad crisp and fresh.
- Optionally, top the salad with cotija cheese and any additional toppings such as tortilla strips or pumpkin seeds for added texture and flavor. Serve immediately and enjoy your freshly prepared Mexican Chopped Salad.
Ingredients
- 1 head of Romaine lettuce, chopped
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 cup of corn kernels
- 2 Roma tomatoes, seeded and diced
- 1 large avocado, diced
- 1 small red onion, finely diced
- ½ small jicama, chopped
- ½ cup of chopped fresh cilantro
- ¼ cup of cotija cheese
- ½ cup of fresh cilantro
- ¼ cup of Greek yogurt
- 1 small clove of garlic
- 1 tablespoon of lime juice
- ¼ teaspoon of kosher salt
- ¼ teaspoon of cumin
- 1 tablespoon of extra virgin olive oil
Nutritional Values
Calories: 338kcal | Carbohydrates: 44g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 9mg | Sodium: 694mg | Potassium: 1298mg | Fiber: 18g | Sugar: 8g | Vitamin A: 14363IU | Vitamin C: 35mg | Calcium: 177mg | Iron: 5mg
FAQ
- Can I use a different type of lettuce instead of Romaine for this salad?
- Yes, you can substitute Romaine lettuce with iceberg lettuce if you prefer. Both types offer a crisp texture that complements the other ingredients.
- What can I use as a substitute for jicama in this salad?
- If jicama is unavailable, you can replace it with another crunchy vegetable like radishes to maintain the salad’s desired texture.
- Is it possible to make the cilantro dressing in advance?
- Absolutely! The cilantro dressing can be prepared up to two weeks ahead of time and stored in the refrigerator. This makes it easy to have on hand for when you’re ready to assemble the salad.
- How can I add more protein to this Mexican Chopped Salad?
- To increase the protein content, consider adding ingredients like shredded chicken, baked tofu, or cooked quinoa. These options will make the salad more filling and nutritious.
- Can I adjust the heat level of the salad dressing?
- Yes, you can spice up the dressing by adding a teaspoon of minced chipotle in adobo sauce or by garnishing the salad with fresh or pickled jalapeños for an extra kick.
Tips
- Prepare a larger quantity of the cilantro yogurt dressing because it can be versatilely used as a salad dressing, dip, sauce, or marinade.
- Wait to add the dressing until you are ready to serve the salad to maintain its freshness and crunch, as creamy dressings can sometimes make salads soggy.
- Finely chop all the salad ingredients to ensure that each bite includes a little bit of everything, enhancing the overall flavor and texture.
- If you are planning to make the salad ahead of time, you can prepare most ingredients a day in advance, and the dressing can be made up to two weeks ahead, making meal prep easier.
Equipment
- Food Processor – For making the cilantro yogurt dressing.
