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Mexican Chopped Salad

Mexican Chopped Salad
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Mexican Chopped Salad is the ultimate summer dish, combining a vibrant array of fresh vegetables for a refreshing experience. This delightful salad features crisp romaine lettuce, juicy tomatoes, sweet corn, and creamy avocado, all tossed together in a zesty dressing. Perfect for barbecues or as a light main course, this salad not only pleases the palate but is also visually stunning and packed with nutrients. In just 10 minutes, you can prepare a colorful bowl that will impress your guests and keep you cool on hot days. Whether served as a side dish or enjoyed on its own, this Mexican Chopped Salad is sure to become a favorite in your recipe collection.

Ingredients

Scale
  • 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
  • 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

Instructions

  1. Microwave corn (in husks) for 5 minutes; let cool.
  2. Cut corn off the cob and add to a large bowl.
  3. Combine chopped romaine, cucumber, bell pepper, tomatoes, diced onion, avocado, and cilantro in the bowl.
  4. Whisk together olive oil, sherry vinegar, maple syrup, oregano, water, salt, and pepper in a small bowl for the dressing.
  5. Drizzle dressing over the salad mixture and toss to combine.
  6. Serve chilled or at room temperature.

Nutrition

Find it online: https://tastyfeastguide.com/mexican-chopped-salad/