Mexican Chopped Salad

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$54.17 Cooking Fee
Serving Size: 8 ounces
Recipe adapted from:
This Mexican Chopped Salad might just be the freshest, healthiest, most delicious salad you’ve ever had the pleasure of meeting. And it’s loaded with fabulous Southwestern flavor!
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • For the dressing, combine lime juice, honey, cumin garlic and salt. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.
  • For the corn tortilla strips, preheat oven to 400˚F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about ¼-inch thick. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
  • For the salad, place corn, two ears at a time, in the microwave and cook for 3 ½ minutes.
  • Remove from microwave with a hot pad and allow to cool for 5 minutes.
  • After cooling, cut bottom end of corn off, about 1 ½ inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.
  • Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
  • Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

Cook Times

Active Prep25
Hands-On Cook5
Hands-Off Cook20
Passive0
Total Time50 minutes
Recipe Serving Size10

Ingredients

Ingredients

For the dressing:

  • ¼ cup fresh lime juice
  • 2 tablespoon honey
  • ½ teaspoon ground cumin
  • 1 clove garlic finely minced
  • ½ teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoon avocado oil
  • 2 tablespoon extra virgin olive oil

For the tortilla strips:

  • 6 corn tortilla six inch
  • 1 ½ tablespoon avocado oil
  • ½ teaspoon Kosher salt

For the salad:

  • 1 head romaine lettuce chopped into ½ inch pieces
  • 1 red bell pepper ¼ inch dice
  • ½ red onion ¼ inch dice
  • ½ jicama peeled and ¼ inch dice
  • 1 zucchini medium, ¼ inch dice
  • 4 tomato medium, seeded and diced
  • 1 ½ cup frozen corn kernels or fresh if available
  • 15 ounce canned black beans drained and rinsed
  • ½ cup fresh cilantro chopped

Cooking Tools Required

Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives

Nutrition

Calories: 215kcal | Carbohydrates: 31g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 460mg | Potassium: 609mg | Fiber: 9g | Sugar: 8g | Vitamin A: 6350IU | Vitamin C: 37mg | Calcium: 66mg | Iron: 2mg

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