Ensalada Vallarta Recipe
Grilled fish fillet, romaine lettuce, iceberg lettuce, spinach, tomatoes, onion, cucumber, mango, corn, avocados and deep-fried corn tortilla strips, topped with mango citrus vinegar dressing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Salad Base
Dressing
Method
Fish Preparation
- 1
Salad Assembly
- 2
Prepare the Salad Base
In a large salad bowl, combine the romaine lettuce, iceberg lettuce, spinach, diced tomatoes, sliced onion, and diced cucumber. Toss gently to mix.
- 3
Add Fruits and Vegetables
Peel and dice the mango and avocado. Add the diced mango, avocado, and corn to the salad bowl. Toss gently again to combine all ingredients.
- 4
Add Grilled Fish
Flake the grilled fish fillets with a fork and add them to the salad. Mix gently to distribute the fish throughout the salad.
- 5
Add Tortilla Strips
Top the salad with deep-fried corn tortilla strips for added crunch.
Dressing Application
- 6
Dress the Salad
Drizzle the mango citrus vinegar dressing over the salad. Toss gently to ensure everything is coated with the dressing.
