Monterrey Salad Recipe
Make Monterrey Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation of Salad Base
- 1
Prepare the Greens
Wash the romaine lettuce thoroughly under running water. Tear it into bite-sized pieces and place it in a large salad bowl.
- 2
Add Cherry Tomatoes
Halve the cherry tomatoes and add them to the bowl with the romaine lettuce.
- 3
Slice the Cucumber
Peel the cucumber if desired, then slice it into thin rounds and add to the salad bowl.
- 4
Slice the Red Onion
Peel and thinly slice the red onion. Add the slices to the salad bowl.
Adding Toppings
- 5
Dice the Avocado
Cut the avocado in half, remove the pit, and scoop out the flesh. Dice it into small cubes and sprinkle over the salad.
- 6
Add Corn Kernels
If using canned corn, drain and rinse under cold water. Add the corn kernels to the salad bowl.
- 7
Add Black Beans
If using canned black beans, drain and rinse under cold water. Add the black beans to the salad bowl.
- 8
Crumble Feta Cheese
Crumble the feta cheese and sprinkle it over the top of the salad.
- 9
Chop the Cilantro
Wash and chop the fresh cilantro. Sprinkle it over the salad as a garnish.
Dressing Preparation
- 10
Mix the Dressing
In a small bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper until well combined.
- 11
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine all the ingredients evenly.