Mexican Chopped Salad

Mexican Chopped Salad transforms ordinary ingredients into a flavorful fiesta. A true celebration of Mexican flavors, it’s the kind of salad that’s just as at home at a bustling dinner party as it is on a quiet weekday evening. Made in just 30 minutes, it’s perfect for those days when a regular salad just won’t do, but you don’t have much time to spare.

Instead of the typical chopped salad components, there’s a vibrant play of textures and tastes — the crunch of romaine and crushed tortilla chips, the zing of quick pickled carrots (even better when made a day in advance), and the creaminess of avocado and crumbled queso fresco all tossed in a zesty Cilantro Lime Vinaigrette that brings it all together.

Mexican Chopped Salad Ingredients

Pickled Carrots:

• Carrots: Look for carrots with a vibrant orange color that don’t bend easily or have cracks or splits.
• Apple Cider Vinegar: Look for a raw, unfiltered variety for the best flavor.
• Honey: or agave nectar or maple syrup
• Salt

Salad Components:

• Romaine Lettuce: Choose firm Romaine hearts with crisp, fresh-looking leaves.
• Radishes: Select bright red radishes that are firm to the touch.
• Tortilla Chips: Fresh and lightly salted.
• Queso Fresco: Or substitute with cotija cheese, but note that it’s saltier.
• Avocado: It should feel slightly soft when gently pressed, but be firm enough to cut into cubes.
• Cilantro: Look for fresh looking, vibrant green leaves that aren’t droopy or wilting.

For the Cilantro Lime Vinaigrette:

• Lime Juice: Freshly squeezed for the best flavor.
• Apple Cider Vinegar: Again, raw, unfiltered varieties are best.
• Garlic: Fresh garlic clove that’s small and firm without discoloration.
• Fresh Cilantro: Again, vibrant green without any wilting.
• Honey: Opt for raw honey or replace with agave nectar or maple syrup.
• Olive Oil: Extra-virgin olive oil is best.

Recipe Tips

• Prep Ahead: The pickled carrots develop more robust flavor the longer they marinate. If you can, prepare them a day in advance.
• Dressing Consistency: If your dressing seems too thick, add a bit of water or additional lime juice to thin it out to your liking.
• Tortilla Crunch: To keep your tortilla chips crunchy in the salad, add them right before serving to keep them from getting soggy.
• Avocado Browning: If preparing the salad in advance, add the avocado chunks last, just before serving to be sure they stay fresh and don’t start to brown.
• Vinaigrette Storage: If you end up with extra Cilantro Lime Vinaigrette, store it in an airtight container in the refrigerator. It pairs well with other dishes too, just plan to enjoy it within a week.
• Radish Tips: Use a mandoline slicer for consistently thin and even radish slices. But be careful with your fingers!
• Herb Freshness: Cilantro is notoriously fragile! To keep it fresh longer, store in the refrigerator with the stems in a glass of water, like a bouquet. Cover the leaves with a plastic bag.
• Salad Tossing: Use your hands or large salad servers to toss the salad to ensure that everything gets coated evenly without crushing delicate ingredients.

Recipe Variations

• Swap out romaine hearts for other crisp greens like iceberg lettuce or butter lettuce. Or go for a more nutrient-dense base like kale or spinach.
• If you want an alternative to carrots, consider adding jicama. It has a similar crunchy texture but is slightly sweeter.
• Don’t like radishes? Cherry or grape tomatoes can add a pop of color and a juicy element to the mix.
• If you’d rather not add tortilla chips, use roasted pepitas or sunflower seeds for added crunch.
• Can’t find queso fresco or cotija cheese? Feta cheese is a tangy substitute that blends well with these flavors.

Optional Additions

• Add extra spicy kick with sliced, fresh jalapeños.
• Fresh corn or grilled corn cut from the cob is a great addition for little pops of sweetness (and smokiness if the corn is grilled).
• For added protein and heartiness, add cooked and cooled black beans or pinto beans.
• Toss in some diced red bell pepper for extra sweet crunch a pop of color.

How to Make Mexican Chopped Salad

To pickle the carrots: Mix apple cider vinegar, honey, and salt in a bowl. Add carrots, coat, and chill for at least 10 minutes, ideally a day.

For the vinaigrette: Combine lime juice, apple cider vinegar, garlic, cilantro, and honey. As it blends, add olive oil slowly. Season and blend briefly. Store if not using soon.

Salad assembly: Drain pickled carrots. In a large bowl, combine romaine, carrots, radishes, chips, and queso fresco. Add vinaigrette as desired. Serve topped with avocado, cilantro, and extra cheese.