Recipes, Vegetables

Mexican Chopped Salad & Avocado Dressing

Mexican Chopped Salad is tasty all on it’s own — but if you add the cream avocado dressing, then you’re in for a fiesta — any day of the week!

Mexican food is one cuisine that I could eat two to three times per week. The variety of meats, veggies, and seasonings make it easy to enjoy a different dish every time. This chopped salad is full of flavor that our entire family loves – especially when you add the creamy avocado dressing.

My absolute favorite feature of this recipe is that it has minimal prep and is on the table from start to finish in 10 minutes. You can save even more time by having your vegetables prepped ahead of time. On Sundays, we try to have an early dinner to enjoy a relaxing evening prior to heading back to school and work.

After cleaning up from our Sunday meal, I spend an extra 15 to 20 minutes in the kitchen prepping ingredients for the upcoming week. This small amount of time saves well over an hour throughout the week. It also prevents us from grabbing quick, unhealthy options for meals during our busy nights.

I like to pre-mix my vegetables and add seasoning if I’m going to be using them the next day. It gives everything time to marinate and create a deeper flavor. Plastic food storage containers with snap locks create an airtight and watertight seal that prevents leaks and spills in your refrigerator. I can easily see what is inside and grab what I need to get our meal on the table!

Mexican Chopped Salad with Creamy Avocado Dressing

Mexican Chopped Salad Ingredients & Tools

Prep Tools You’ll Need:

Chopped Salad Ingredients:

*2 large ears fresh corn, husks and silk removed
1 tablespoon unsalted butter, melted
1 head iceberg lettuce, chopped
2 cups fresh arugula, chopped
¼ cup fresh cilantro, finely chopped
1 medium red bell pepper, diced
½ medium red onion, diced
1 15-ounce can black beans, rinsed and drained
2 tablespoons fresh lime juice
1 teaspoon ground cumin
Sea salt and black pepper, to taste
1 large lime, cut into 8 wedges

*Tip: If fresh corn is not in season, substitute 1 cup prepared frozen sweet corn and skip Steps 2 and 3 below.

Creamy Avocado Dressing Ingredients:

1 large avocado, pitted
½ small shallot, peeled and cut in half
3 tablespoons fresh cilantro, chopped
¼ cup plain Greek yogurt
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
2 teaspoons honey
Optional: 2-3 tablespoons water, if needed
Sea salt and black pepper, to taste

Directions:

  1. To prepare the dressing, combine all ingredients in a blender or food processor and blend until smooth. Add a little water, if necessary, to reach the desired consistency. Taste and adjust seasonings as desired. Cover and place in the refrigerator until ready to serve.

  2. Brush corn with melted butter and place on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.

  3. Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Remove from heat and slice kernels from cob with a sharp knife. Reserve kernels and discard cobs. Set aside. 

  4. Add chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.

  5. In a large mixing bowl, combine diced bell pepper, red onion, black beans, roasted corn kernels, lime juice, and ground cumin. Season with salt and black pepper, to taste, and toss gently to combine.

  6. Add the seasoned black bean mixture to the bowl with the chopped lettuce and toss gently to combine. Serve immediately with Creamy Avocado Dressing or your favorite salad dressing. Enjoy!

Looking for a dessert idea to pair with the salad?

Add a sweet treat after your meal with My Creative Manner’s Molten Chocolate Lava Cake!

Mexican Chopped Salad with Creamy Avocado Dressing

Mexican Chopped Salad with Creamy Avocado Dressing

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Mexican Chopped Salad is tasty all on it's own -- but if you add the cream avocado dressing, then you're in for a fiesta -- any day of the week!

Ingredients

Chopped Salad

  • *2 large ears fresh corn, husks and silk removed
  • 1 tablespoon unsalted butter, melted
  • 1 head iceberg lettuce, chopped
  • 2 cups fresh arugula, chopped
  • ¼ cup fresh cilantro, finely chopped
  • 1 medium red bell pepper, diced
  • ½ medium red onion, diced
  • 1 15-ounce can black beans, rinsed and drained
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • Sea salt and black pepper, to taste
  • 1 large lime, cut into 8 wedges

Creamy Avocado Dressing

  • 1 large avocado, pitted
  • ½ small shallot, peeled and cut in half
  • 3 tablespoons fresh cilantro, chopped
  • ¼ cup plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 2 teaspoons honey
  • Optional: 2-3 tablespoons water, if needed
  • Sea salt and black pepper, to taste

Instructions

To prepare the dressing, combine all ingredients in a blender or food processor and blend until smooth. Add a little water, if necessary, to reach the desired consistency. Taste and adjust seasonings as desired. Cover and place in the refrigerator until ready to serve.

Brush corn with melted butter and place on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.

Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Remove from heat and slice kernels from cob with a sharp knife. Reserve kernels and discard cobs. Set aside. 

Add chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.

In a large mixing bowl, combine diced bell pepper, red onion, black beans, roasted corn kernels, lime juice, and ground cumin. Season with salt and black pepper, to taste, and toss gently to combine.

Add the seasoned black bean mixture to the bowl with the chopped lettuce and toss gently to combine. Serve immediately with Creamy Avocado Dressing or your favorite salad dressing. Enjoy!

Notes

*Tip: If fresh corn is not in season, substitute 1 cup prepared frozen sweet corn and skip Steps 2 and 3 below.

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Mexican Chopped Salad with Creamy Avocado Dressing

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