Mexican Chopped Salad Recipe

Prepare roasted poblano

If your poblano is not already roasted, roast 1 poblano directly over a gas flame or under a broiler until blackened and blistered on all sides (8–10 minutes). Place in a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam; this loosens the skin. Peel off skins, remove stem and seeds, then dice into roughly 1/4-inch pieces.

Prep produce

Wash and thoroughly dry romaine and cabbages. Chop romaine into 1/2-inch pieces and finely shred both cabbages. Core and small-dice the apple (leave skin on for texture), dice the avocado and toss the avocado quickly with 1 tablespoon lime juice to slow browning. Quarter cherry tomatoes, mince red onion very fine, and rinse and drain black beans.

Assemble salad

In a large bowl combine chopped romaine (6 cups), shredded green and red cabbage, diced roasted poblano, diced apple, corn kernels, black beans, cherry tomatoes, red onion, and chopped cilantro. Gently fold ingredients together to evenly distribute. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; toss lightly.

Add avocado and garnish

Right before serving, fold in the diced avocado so it stays fresh. Sprinkle toasted pepitas and crumbled cotija or feta on top if using.

Make the vinaigrette: in a blender or small food processor combine 1/2 cup packed cilantro leaves, 1 garlic clove (minced), 2 tablespoons white wine vinegar, 1 tablespoon fresh lime juice, 1 teaspoon honey, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander (optional), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Pulse to combine, then with the motor running slowly stream in 1/4 cup extra-virgin olive oil until emulsified and smooth. Taste and adjust seasoning or acidity (add up to 1 teaspoon more honey to balance or another 1/2 tablespoon vinegar/lime for brightness).

If you prefer a thinner vinaigrette, whisk in 1–2 tablespoons warm water until desired consistency is reached. Transfer to a jar and refrigerate briefly if not using immediately.

Dress the salad: pour about 3–4 tablespoons of vinaigrette over the assembled salad and toss gently to coat. Taste and add more dressing as needed, up to the remaining vinaigrette. Adjust salt and lime juice to taste.