Mexican Chopped Salad

5 from 2 votes

Whether it's a sunny day BBQ or a family dinner, this salad brings a touch of zest and color to any table. Enjoy it on its own or pair it with your favorite Mexican mains!

Prep Time30

Total Time30

Course: Main Course, Salad

Cuisine: Mexican

Keyword: 4th of July, Cinco de Mayo, easy, father's day, Independence Day, summer

Servings: servings

Author: Marissa Stevens

Ingredients

For the pickled carrots

2 tablespoons apple cider vinegar
1/2 teaspoon honey
1/4 teaspoon kosher salt
2 carrots peeled and diced small

For the Cilantro Lime Vinaigrette

1/4 cup fresh lime juice
1 tablespoon apple cider vinegar
1 small clove garlic minced
1/2 cup coarsely chopped fresh cilantro leaves and tender stems, plus more for salad
2 teaspoons honey or agave nectar
1/3 cup olive oil
Kosher salt and freshly ground black pepper to taste

For the Salad

2 large romaine hearts 3 or 4 romaine hearts if small
2 radishes thinly sliced
1 cup crushed tortilla chips or more
2 ounces crumbled queso fresco or cotija cheese, plus more for garnish
1 large avocado seeded, peeled and diced small
fresh cilantro leaves for garnish (I recommend a generous amount)

Instructions

For the quick pickled carrots:

In a medium bowl, whisk together apple cider vinegar, honey and salt until honey and salt dissolve; add carrots and toss to coat. Cover and refrigerate at least 10 minutes and up to 3 days. (I recommend doing this at least a day in advance if possible for the best flavor.)

To make vinaigrette:

Combine lime juice, apple cider vinegar, garlic, cilantro and honey in a blender and blend until smooth, scraping down sides with a spatula as needed. With blender running, add olive oil in a steady stream. Season to taste with salt and pepper and blend just until emulsified (take care not to over-blend as olive oil may become bitter). (Cover and refrigerate if not using right away.)

For the salad:

Remove pickled carrots from refrigerator; drain well. Add romaine, pickled carrots, radishes, tortilla chips and queso fresco to a large bowl; drizzle with 1/3 cup of the vinaigrette and toss to coat. Taste and add more dressing if desired; toss once more. Serve in the same bowl or transfer to platter or individual salad bowls. Sprinkle diced avocado evenly over salad and garnish with fresh cilantro leaves and more crumbled queso fresco (optional). Serve immediately.

Video

Notes

You may not use all of the vinaigrette, but note that the nutrition information includes the full amount. Store any leftover dressing in an airtight container in the refrigerator and enjoy within a week.

Nutrition

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