VEGETARIAN MEXICAN CHOPPED SALAD

This Vegetarian Mexican Chopped Salad is loaded with flavor and a delicious combo of ingredients. It’s great to serve with any Mexican dish, grilled chicken or salmon, yet filling enough to be a meal on its own. Perfect for warm summer nights, backyard barbecues and potlucks.

If you love big, bright and beautiful salads that are loaded with healthy ingredients all tossed in an addictive dressing, then this Vegetarian Mexican Chopped Salad is so totally for you!! 

I have a wee bit of a confession to make…  I am completely smitten… head-over-heels …. addicted to Wahoo’s Kale Kai Salad with grilled chicken and ranch dressing.  For those of you not familiar with Wahoo’s – it’s a little taco place here in Orange County.  And I have a Kale Kai Salad at least once, no…more like twice …a week.  Sometimes with good friends, and sometimes completely solo.  I find myself craving that salad.  Obsessing about it is more like it.

This Mexican Chopped Salad is my vegetarian spin on things.  It’s fresh and flavorful and it leaves me feeling healthy and satisfied!!  I use this Cilantro Lime Vinaigrette which is a quick and easy one to make, and it’s super tasty!  In lieu of adding tomatoes – like usual – I mixed up a batch of pico de gallo to toss in this salad (because that’s how Wahoo’s does things), so you get little wee bits of tomato in  every bite.

This chopped salad is a versatile one…. feel free to add-in some jicima, sliced radishes, black olives, chopped chicken, and of course avocado is a natural here (but I forgot to add it in for the photos).   If you have any leftovers – this is a great salad to look forward to the next day.

If you like this recipe – you might like this Italian Chopped Salad as well!  It’s a popular salad wherever it goes.  It’s also a family favorite!

And this Chicken Avocado Chopped Salad is my riff on Banderas restaurant Macho Salad.  It’s my son’s favorite!

VEGETARIAN MEXICAN CHOPPED SALAD

yield: 4-6 servings total time: 30 minutes


This Vegetarian Mexican Chopped Salad is loaded with flavor and a delicious combo of ingredients. It's great to serve with any Mexican dish, grilled chicken or salmon, yet filling enough to be a meal on its own. Perfect for warm summer nights, backyard barbecues and potlucks.


INGREDIENTS:

1. 1-1/2 cup chopped romaine lettuce, chopped
2. 1-1/2 cup baby kale
3. 1 cup purple cabbage, sliced
4. 1 can (15.5 oz) black beans, rinsed and well drained.
5. 1 cup pico de gallo
6. 3/4 cup fresh or frozen corn kernels, grilled
7. 3/4 cup fresh corn kernels, uncooked (or frozen or canned)
8. 3/4 cup tortilla chips

FOR THE BAKED TORTILLA CHIPS

• 4-5 corn tortillas
• 2 tablespoons olive oil
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon sea salt

FOR THE PICO DE GALLO

• 1 large tomato, diced
• 1/2 small jalapeno peppers deseeded and deveined, diced
• 1/2 medium onion, diced
• 1 clove garlic, minced
• 2 tablespoons fresh cilantro chopped
• zest and juice of 1 lime
• 1/4 teaspoon onion powder
• salt and pepper to taste

FOR THE SALAD DRESSING

• 3-1/2 tablespoons apple cider vinegar
• 1-1/2 teaspoon grated lime zest
• 2-3 tablespoons fresh squeezed lime juice
• 2 tablespoons pure maple syrup (or honey)
• 1/3 cup cilantro leaves (finely chopped if not using a blender - see directions below)
• 2/3 cup light olive oil
• Salt and freshly ground black pepper to taste

DIRECTIONS:

TO ASSEMBLE THE SALAD

1. Thinly slice the lettuce and cabbage
2. In a large bowl, combine the lettuce, baby kale, cabbage, pico de gallo, black beans and corn.
3. Toss to thoroughly combine the ingredients.

Read Full Recipe Here :  VEGETARIAN MEXICAN CHOPPED SALAD

Tweet