Name: Mexican Chopped Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 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; 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

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Mexican Chopped Salad - a perfect summertime salad that is great for barbecues with lettuce, tomatoes, peppers, onion, corn and avocado with a simple dressing.

chopped salad in wooden bowl with wooden spoons with plate of chicken skewers behind

Mexican Side Salad

This is one of my go to salads in the summer and it's super simple and quick to make, just chop all the components, add to a large bowl, make the dressing, pour in, mix and you are done.

My kids love this one too, which means it's a great one for getting some healthy vegetables into their day.

Mains for Salad

So you have made this salad and are wondering what to serve it with? Really this will go with absolutely anything, but my favourite recipe to serve this with is part of my Mexican Barbecue in the summer. An amazing meal to make for the family.

It also goes well with all kinds of grilled meats or fish and is great for taking on picnics.

A few other recipes I like to pair this with are:

close up of chopped salad in wooden bowl with wooden spoon

Simple Salad Dressing

The salad dressing for this recipe super simple and quick to make, and is actually perfect with all kinds of different salads, but really compliments this chopped salad.

For the salad dressing I use:

extra virgin olive oil
sherry vinegar
maple syrup
oregano
pinch of salt and black pepper to season

If you don't have sherry vinegar, it will also work with a mix of white wine vinegar and balsamic vinegar.

I don't recommend skipping on the olive oil and it really makes the dressing and will be too vinegary without it, this Mexican Chopped salad will serve 6 people so divided up it's worth enjoying it as it is.

Can I leave out the avocado?

Someone of you will ask this I know, to save some more calories etc and so if you really want to, you can skip out the avocado.

I only add one small one diced up and it adds a lovely creamy texture to the chopped salad which we love. So it's worth it in my opinion, especially if you want to serve this at a barbecue.

Other add ins for Salad

Wondering what else you can add into the salad? Here are a few of my suggestions:

Black Beans - great source of protein and fibre. I don't add these if I am serving with my Mexican Rice as that recipe has black beans in it.
Some cooked chicken is another great addition and will turn this into a meal instead of a side.
Feta or cheddar - add some crumbled feta or grated cheddar - yum!!
Cooked Pasta - u can even add in some cooked pasta and turn this into a pasta salad.

More Salad Recipes

Looking for some other salad recipes? Check out these:

Chicken Feta and Strawberry Salad
Chopped Chicken Salad
Tuscan Chicken Salad
Taco Salad Bowl
Potato Salad
Hawaiian Pasta Salad
Brussel Sprout Salad with Almonds, Cranberries and Apple

or if you would like more recipes - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes and can search by ingredients, course, diet and more.

All with estimated calories and Slimming Eats and Weight Watcher Smart Points values.

chopped salad in wooden bowl with wooden spoons

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Recipe Card

Mexican Chopped Salad

Yield: SERVES 6

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Mexican Chopped Salad - a perfect summertime salad that is great for barbecues with lettuce, tomatoes, peppers, onion, corn and avocado with a simple dressing.

Ingredients

1 Romaine Lettuce, chopped
½ 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

For the dressing

2 tablespoons of sherry vinegar
1 tablespoon of extra virgin olive oil
1 tablespoon of maple syrup (can use honey)
1 tablespoon of water
½ teaspoon of dried oregano
salt and black pepper to season

Instructions

Place the corn on the cobs (in husks), in the microwave and cook for 5 minutes, remove and allow to cool.
Slice off the stem end and then remove husk, use a sharp knife to slice the corn off the cob.
Add this to a large bowl with the lettuce, cucumber, pepper, tomatoes, onion, avocado and cilantro
Add the oil, vinegar, maple syrup, oregano and water to a small bowl, whisk to all combine, taste and season with a pinch of salt and black pepper.
Add this to the salad and toss to coat.
Enjoy!!

Notes

Please see below for full nutritional info and additional details about recipe:

Calories - scroll down to nutritional info box
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Nutrition Information

Yield 6 Serving Size 1 SERVING
Amount Per Serving Calories 123Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 193mgCarbohydrates 20gFiber 5.2gSugar 6gProtein 3.5g

Nutritional information, values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.