Looking for a delicious salad recipe? Try our Mexican Chopped Salad with Creamy Avocado Dressing! Packed with flavor and fresh vegetables, this dish is perfect as a light main course or paired with your favorite soup.

If you’re looking to add some zesty, south-of-the-border flair to your next meal, our delicious Mexican chopped salad recipe is full of so much flavor! 

This vibrant dish is bursting with sweet flavor and color, featuring an array of fresh vegetables that are perfectly complemented by a tangy, creamy dressing with a hint of spice. 

To make this salad, you’ll need to gather a variety of colorful and crisp veggies, such as crisp romaine lettuce, red onion, juicy cherry tomatoes, ripe avocado, and sweet corn. These ingredients come together to create a refreshing salad that is not only satisfying enough to be enjoyed as a filling entrée on its own, but also makes a perfect accompaniment to your favorite Mexican food recipes. 

Whether you’re looking for a healthy lunch option, a tasty side dish, or a unique addition to your next dinner party, our Mexican chopped salad is sure to be a crowd-pleaser. It’s easy to prepare, delicious, and packed with nutritious ingredients that will leave you feeling satisfied and energized.

So why not bring a little bit of Mexico to your table today with this mouth-watering salad recipe?

What is a Chopped Salad?

A chopped salad is a salad that is made up of ingredients that are chopped into small, bite-sized pieces. The ingredients can vary, but typically include a variety of greens, vegetables, and often some type of protein or cheese. The salad is then mixed together, rather than arranged in separate sections like a traditional salad.

Mexican Chopped Salad Recipe

Be sure to scroll down to get the full, printable recipe!

Creamy Avocado Dressing Ingredients:

• 1 large avocado, pitted
• ½ small shallot, peeled and cut in half
• 
3 T. fresh cilantro, chopped

• ¼ c. plain Greek yogurt

• 2 T. extra virgin olive oil

• 2 T. fresh lime juice

• 2 t. honey

• Optional: 2-3 T. water, if needed

• Sea salt and black pepper, to taste

Chopped Salad Ingredients:

• *2 large ears fresh corn, husks and silk removed (white corn or sweet corn) 
• 1 T. unsalted butter, melted

• 1 head iceberg lettuce, chopped

• 2 c. fresh arugula, chopped

• ¼ c. fresh cilantro, finely chopped

• 1 medium red bell pepper, diced

• ½ medium red onion, diced
• 
1 15-oz. can black beans, rinsed and drained

• 2 T. fresh lime juice

• 1 t. ground cumin

• Sea salt and black pepper, to taste

• 1 large lime, cut into 8 wedges

Instructions

First, prepare the  Mexican salad dressing so it has time for the flavors to meld together.

To prepare the dressing, combine an avocado, shallot, cilantro, greek yogurt, olive oil, honey and lime juice in a blender or food processor until smooth. Taste and adjust seasonings as desired. Refrigerate until ready to serve in an airtight container. 

In a large bowl, add the lettuce, arugula and cilantro.

In a small bowl, combine corn, diced bell pepper, red onion, black beans, roasted corn kernels, lime juice, and ground cumin. 

Season with salt and black pepper, to taste, and toss gently to combine.

Add the seasoned black bean mixture to the bowl with the chopped lettuce and toss gently to combine.

Serve immediately in a large salad bowl with Creamy Avocado Dressing or your favorite salad dressing. Enjoy!

For added protein, you can also add some diced chicken or even steak! 

Serving Suggestions & Recipe Variations

 Our Mexican chopped salad is a delicious meal on its own, but here are some recipe variations for a Mexican Chopped Salad:

• Add grilled chicken, steak or shrimp for a protein boost.
• To add a little crunch to your salad, consider adding some crunchy elements like toasted pumpkin seeds, tortilla strips, or jicama.
• Add cotija cheese, queso fresco or shredded cheddar.
• Add diced jalapenos or hot sauce for extra spice.
• Use a different dressing, such as a honey lime dressing or cilantro lime vinaigrette.
• Top with sliced avocado or guacamole for extra creaminess.
• If you have a grill pan or indoor grill, the corn really gets a great flavor when you brush it with butter and cook corn until charred over medium-high heat. 
• Use different veggies such as jicama, roasted sweet potatoes or red peppers.

See Also: Main Dish Recipes | Mexican Inspired Delicious Recipes | Sheet Pan Quesadillas | Homemade Salsa 

Recipe Tips

• A good Mexican chopped salad relies on fresh ingredients like ripe tomatoes, colorful red pepper, and crisp lettuce. 
• While the creamy avocado dressing is delicious, it’s important not to overdo it. Start with a smaller amount of dressing and add more as needed to avoid making the salad too heavy.
• Customize to your taste: Mexican chopped salad is a versatile salad that can be customized to your preferences. If you like spice, add some chopped jalapeños or a sprinkle of chili powder. If you prefer a milder flavor, skip the spicy ingredients and add more avocado for creaminess.
• When chopping the ingredients, use a sharp knife to make clean cuts and avoid crushing the delicate veggies.
• For the best flavor and texture, chill your Mexican salad recipe in the fridge for at least 30 minutes before serving.

Continue to Content

Mexican Chopped Salad with Creamy Avocado Dressing

Yield: 4 servings

Prep Time: 15 minutes

Total Time: 15 minutes

Looking for a delicious salad recipe? Try our Mexican Chopped Salad with Creamy Avocado Dressing! Packed with flavor and fresh vegetables, this dish is perfect as a light main course or paired with your favorite soup.

Print

Ingredients

• Creamy Avocado Dressing Ingredients:


• 1 large avocado, pitted

• ½ small shallot, peeled and cut in half
• 
3 T. fresh cilantro, chopped

• ¼ c. plain Greek yogurt

• 2 T. extra virgin olive oil

• 2 T. fresh lime juice

• 2 t. honey

• Optional: 2-3 T. water, if needed

• Sea salt and black pepper, to taste
• Chopped Salad Ingredients:
• *2 large ears fresh corn, husks and silk removed

• 1 T. unsalted butter, melted

• 1 head iceberg lettuce, chopped

• 2 c. fresh arugula, chopped

• ¼ c. fresh cilantro, finely chopped

• 1 medium red bell pepper, diced

• ½ medium red onion, diced
• 
1 15-oz. can black beans, rinsed and drained

• 2 T. fresh lime juice

• 1 t. ground cumin

• Sea salt and black pepper, to taste

• 1 large lime, cut into 8 wedges

Instructions

1. To prepare the dressing, combine all ingredients in a blender or food processor and blend until smooth.
2. Add a little water, if necessary, to reach the desired consistency.
3. Taste and adjust seasonings as desired. Cover and place in the refrigerator until ready to serve.
4. Brush corn with melted butter and place on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.
5. Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done.
6. Remove from heat and slice kernels from cob with a sharp knife. Reserve kernels and discard cobs. Set aside.
7. Add chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.
8. In a large mixing bowl, combine diced bell pepper, red onion, black beans, roasted corn kernels, lime juice, and ground cumin. Season with salt and black pepper, to taste, and toss gently to combine.
9. Add the seasoned black bean mixture to the bowl with the chopped lettuce and toss gently to combine.
10. Serve Mexican Chopped Salad immediately with Creamy Avocado Dressing or your favorite salad dressing. Enjoy!

Notes

Serving Suggestions & Recipe Variations

 Our Mexican chopped salad is a delicious meal on its own, but here are some recipe variations for a Mexican Chopped Salad:

• Add grilled chicken, steak or shrimp for a protein boost.
• To add a little crunch to your salad, consider adding some crunchy elements like toasted pumpkin seeds, tortilla strips, or jicama.
• Add cotija cheese, queso fresco or shredded cheddar.
• Add diced jalapenos or hot sauce for extra spice.
• Use a different dressing, such as a honey lime dressing or cilantro lime vinaigrette.
• Top with sliced avocado or guacamole for extra creaminess.
• If you have a grill pan or indoor grill, the corn really gets a great flavor when you brush it with butter and cook corn until charred over medium-high heat. 
• Use different veggies such as jicama, roasted sweet potatoes or red peppers

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