Mexican Chopped Salad

Mexican Chopped Salad is a vibrant and refreshing dish that perfectly captures the essence of summertime. This salad, featuring crisp lettuce, juicy tomatoes, crunchy peppers, sweet corn, and creamy avocado, is ideal for barbecues or picnics. Its simple dressing elevates the flavors while keeping it light and healthy. Whether you’re serving it as a side dish or enjoying it on its own, this Mexican Chopped Salad will impress your guests and tantalize your taste buds.

Why You’ll Love This Recipe

• Quick Preparation: This salad can be ready in just 15 minutes, making it a perfect last-minute dish.
• Fresh Ingredients: Packed with colorful veggies, this salad is not only delicious but also loaded with nutrients.
• Versatile Serving Options: Serve it as a side at barbecues or as a main dish for a light lunch.
• Simple to Customize: Feel free to add your favorite ingredients like beans or other vegetables for a personal touch.
• Perfect for Meal Prep: Enjoy leftovers the next day; the flavors meld beautifully over time.

Tools and Preparation

To create this delightful Mexican Chopped Salad, you’ll need some essential kitchen tools. Having the right equipment makes preparation quicker and easier.

Essential Tools and Equipment

• Sharp knife
• Cutting board
• Large mixing bowl
• Small whisking bowl

Importance of Each Tool

• Sharp knife: A sharp knife ensures clean cuts for all your veggies, enhancing both presentation and texture.
• Cutting board: A sturdy cutting board provides a safe surface for chopping your ingredients efficiently.
• Large mixing bowl: A large bowl allows you to mix everything without spilling, ensuring all ingredients are evenly combined.
• Small whisking bowl: This bowl is perfect for mixing the dressing smoothly without clumps.

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 apple juice 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

How to Make Mexican Chopped Salad

Step 1: Cook the Corn

Place the corn on the cobs (in husks) in the microwave and cook for 5 minutes. Remove from the microwave and allow to cool.

Step 2: Prepare the Corn

Slice off the stem end and then remove the husk. Use a sharp knife to slice the corn off the cob.

Step 3: Combine Ingredients

In a large bowl, add the chopped lettuce, cucumber, bell pepper, tomatoes, onion, avocado, and cilantro along with the fresh corn you’ve prepared.

Step 4: Whisk Together Dressing

In a small bowl, combine olive oil, apple juice vinegar, maple syrup (or honey), oregano, and water. Whisk until well combined. Taste and season with salt and black pepper.

Step 5: Toss Salad with Dressing

Pour the dressing over your salad mixture in the large bowl. Toss gently to coat all ingredients evenly.

Step 6: Serve and Enjoy!

Your Mexican Chopped Salad is now ready! Serve immediately or refrigerate for later enjoyment.

How to Serve Mexican Chopped Salad

Mexican Chopped Salad is a refreshing dish that can be enjoyed in various ways. Whether you are hosting a barbecue or looking for a light meal, this salad can complement many occasions.

As a Main Dish

• This salad can serve as a filling main course when topped with grilled chicken or turkey. The protein adds heartiness, making it satisfying.

With Grilled Meats

• Serve the salad alongside grilled beef or lamb for a robust meal. The fresh flavors of the salad balance well with smoky grilled meats.

As a Side Dish

• Use it as a vibrant side dish to accompany tacos or burritos. Its refreshing taste enhances the overall dining experience.

In Wraps

• Roll up the salad in tortilla wraps for an easy lunch option. This makes for a portable and nutritious meal on the go.

For Meal Prep

• Pack individual servings for lunch throughout the week. The ingredients hold up well, making it perfect for meal prepping.

How to Perfect Mexican Chopped Salad

To elevate your Mexican Chopped Salad, consider these simple tips that enhance flavor and texture.

• Fresh Ingredients: Always use fresh produce for the best taste and nutrition. Fresh veggies will provide crunch and vibrant colors.
• Customize Your Dressing: Adjust the dressing according to your taste. Add more maple syrup for sweetness or extra vinegar for tanginess.
• Chill Before Serving: Allow the salad to chill in the refrigerator before serving. This helps meld the flavors together beautifully.
• Add Protein: Enhance nutrition by adding cooked beans or grilled chicken. This transforms your salad into a more filling meal.
• Experiment with Herbs: Try adding different herbs like mint or parsley for variations in flavor. These can give an unexpected twist to your salad.

Best Side Dishes for Mexican Chopped Salad

Pairing side dishes with Mexican Chopped Salad can create a delightful meal experience. Here are some great options:

1. Grilled Chicken Skewers: Marinated chicken grilled to perfection adds protein and smokiness that complements the fresh salad.
2. Corn Tortilla Chips: Crispy chips serve as an excellent crunchy pairing, perfect for scooping up the salad.
3. Black Bean Salsa: A zesty bean salsa brings additional flavor and pairs wonderfully with the freshness of the chopped salad.
4. Quinoa Pilaf: A light quinoa dish seasoned with lime gives extra fiber and protein, enhancing your meal’s nutritional value.
5. Stuffed Bell Peppers: Roasted bell peppers filled with rice and vegetables make for a colorful and hearty side dish.
6. Guacamole: Creamy avocado dip adds richness and pairs perfectly with the crisp textures of your chopped salad.
7. Cilantro Lime Rice: Fluffy rice infused with cilantro and lime zest complements the flavors of Mexican cuisine beautifully.
8. Roasted Veggies: Seasoned roasted vegetables provide warm comfort alongside your refreshing cold salad, creating a nice contrast in temperatures.

Common Mistakes to Avoid

When making Mexican Chopped Salad, it’s easy to make a few common mistakes. Here are some things to keep in mind to ensure your salad turns out perfectly.

• Bold Ingredients: Don’t skip the fresh ingredients. Fresh produce makes a big difference in flavor and texture. Always choose ripe tomatoes, crisp lettuce, and vibrant peppers.
• Bold Dressing Timing: Avoid adding the dressing too early. If you dress the salad too soon, it can wilt the greens and make everything soggy. Dress just before serving for the best texture.
• Bold Over-seasoning: Be cautious with salt and pepper. It’s easy to over-season your dressing. Start with a small amount and adjust according to taste after mixing.
• Bold Corn Preparation: Don’t forget to cook corn properly. If using fresh corn on the cob, cook it until tender, but not mushy. This keeps it sweet and crunchy.
• Bold Cutting Technique: Avoid uneven chopping. Make sure all your vegetables are chopped evenly for consistent bites throughout your salad.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 2-3 days for optimal freshness.
• Keep dressing separate if possible to maintain crunchiness.

Freezing Mexican Chopped Salad

• Freezing is not recommended due to the texture changes in vegetables.
• If necessary, only freeze components like corn or diced onions separately.

Reheating Mexican Chopped Salad

• Oven: Not suitable for reheating; salads are best served cold.
• Microwave: You can warm individual components but avoid heating entire salad.
• Stovetop: Lightly sauté separate ingredients if desired but keep salad fresh.

Frequently Asked Questions

Here are some common questions about preparing and enjoying Mexican Chopped Salad that may help you on your culinary journey.

What is Mexican Chopped Salad?

Mexican Chopped Salad is a vibrant mix of fresh vegetables like lettuce, tomatoes, peppers, and avocado, tossed in a light dressing. It’s perfect for summer!

Can I customize my Mexican Chopped Salad?

Absolutely! You can add beans, cheese, or different veggies based on your preferences. Get creative with your toppings!

How do I store leftover Mexican Chopped Salad?

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep dressing separate for best results.

Is this salad suitable for meal prep?

Yes! Mexican Chopped Salad is excellent for meal prep. Just store components separately until you’re ready to eat.

Final Thoughts

Mexican Chopped Salad is a refreshing dish perfect for warm weather gatherings or as a side at any meal. Its versatility allows you to customize it with various toppings and ingredients, making it delightful every time you prepare it. Give this recipe a try—you’ll love how easy and flavorful it is!

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Mexican Chopped Salad

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• Author: Lara
• Total Time: 15 minutes
• Yield: Serves 4

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Description

Mexican Chopped Salad is a vibrant and refreshing dish that captures the essence of summer. Bursting with fresh ingredients, including crisp lettuce, juicy tomatoes, crunchy peppers, sweet corn, and creamy avocado, this salad is a delightful addition to any barbecue or picnic. Tossed in a light dressing made from apple juice vinegar and olive oil, it’s both flavorful and healthy. Quick to prepare in just 15 minutes, it’s perfect as a side or a light meal on its own. Customize it with your favorite veggies or proteins for an extra personal touch. Enjoy the deliciousness of this colorful salad that will leave your taste buds dancing!

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Ingredients

Scale 1x2x3x

• 1 Romaine Lettuce, chopped
• 1/2 English Cucumber, chopped
• 1 yellow bell pepper, chopped
• 150g of grape or cherry tomatoes, chopped
• 2 corn on the cobs (in husk)
• 1 small red onion, diced
• 1 handful of fresh cilantro, finely chopped
• 85g of avocado flesh, diced
• 2 tablespoons of apple juice 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

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Instructions

1. Cook the corn on the cobs in the microwave for 5 minutes; let cool.
2. Remove husks and slice corn off the cob.
3. In a large bowl, combine chopped lettuce, cucumber, bell pepper, tomatoes, diced onion, avocado, cilantro, and fresh corn.
4. In a small bowl, whisk together olive oil, apple juice vinegar, maple syrup (or honey), oregano, and water; season with salt and black pepper.
5. Pour the dressing over the salad mixture and toss gently to coat.
6. Serve immediately or refrigerate until ready to enjoy.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: No cooking required (for salad assembly)
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 6g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 8g
• Protein: 4g
• Cholesterol: 0mg