The Chef

Restaurants

Meals

Drinks

Restaurants›Luna | Modern Mexican›Mixed Lettuce Salad Recipe

Mixed Lettuce Salad Recipe

Name: Luna | Modern Mexicans Mixed Lettuce Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 cups mixed lettuce (romaine, butter, baby greens or similar), torn or chopped; 1 cups baby or mini romaine leaves (optional for extra crunch); 3 pieces torn crispy corn tortillas (or tortilla chips), roughly 6-inch tortillas; 1 cup cucumber, halved lengthwise and thinly sliced; 1 cup cherry or grape tomatoes, halved; 0.25 cup red onion, thinly sliced; 1 cup roasted corn (fresh grilled or canned/drained and roasted); 2 tablespoons fresh cilantro leaves, roughly chopped (optional); 2 pieces lime wedges (for serving); 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 cup fresh corn kernels (cut from 1 large ear) or frozen/thawed; 1 tsp olive oil; 0.25 tsp smoked paprika (optional); 0.25 tsp salt; 0.5 cup mayonnaise (preferably light or whole); 0.25 cup plain Greek yogurt or sour cream; 1 tsp chipotle in adobo (minced) or chipotle powder; 1 tsp adobo sauce (from chipotle can), or 1 tsp lime juice if using powder; 1 tablespoons fresh lime juice; 1 tsp honey or agave (optional, to balance heat); 1 clove garlic, grated or finely minced; 1 tbs water (to thin if needed); 0.25 tsp salt; 0.125 tsp black pepper; 0.25 cup crumbled cotija or feta cheese; 0.5 pieces sliced avocado; 0.5 cup extra crispy tortilla strips (if you prefer strips over torn tortillas)

Inspired by Luna | Modern Mexican

Time25m

Serves4

Crispy tortillas, cucumbers, tomatoes, red onions, roasted corn & creamy chipotle 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.

Salad

6 cups mixed lettuce (romaine, butter, baby greens or similar), torn or chopped

1 cups baby or mini romaine leaves (optional for extra crunch)

3 pieces torn crispy corn tortillas (or tortilla chips), roughly 6-inch tortillas

1 cup cucumber, halved lengthwise and thinly sliced

1 cup cherry or grape tomatoes, halved

1/4 cup Red onion, thinly sliced

1 cup roasted corn (fresh grilled or canned/drained and roasted)

2 tablespoons fresh cilantro leaves, roughly chopped (optional)

2 pieces Lime wedges (for serving)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Roasted Corn

1 cup fresh corn kernels (cut from 1 large ear) or frozen/thawed

1 tsp olive oil

1/4 tsp smoked paprika (optional)

1/4 tsp Celtic sea salt

Creamy Chipotle Dressing

1/2 cup mayonnaise (preferably light or whole)

1/4 cup plain Greek yogurt or sour cream

1 tsp chipotle in adobo (minced) or chipotle powder

1 tsp adobo sauce (from chipotle can), or 1 tsp lime juice if using powder

1 tablespoons Fresh lime juice

1 tsp honey or agave (optional, to balance heat)

1 clove garlic, grated or finely minced

1 tbs water (to thin if needed)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Optional Garnish / Crunch

1/4 cup crumbled cotija or feta cheese

1/2 pieces sliced avocado

1/2 cup extra crispy tortilla strips (if you prefer strips over torn tortillas)

Method

Roasted Corn

Roast Corn

Heat a small skillet or cast-iron pan over medium-high heat. Add 1 tsp olive oil and swirl to coat. Add the corn kernels in a single layer and cook without stirring for 2–3 minutes to get a good char, then stir and cook another 2–3 minutes until golden and slightly blistered. Sprinkle 1/4 tsp salt and 1/4 tsp smoked paprika, toss, then remove from heat and let cool slightly.

Creamy Chipotle Dressing

Make Dressing

In a bowl, whisk together 1/2 cup mayonnaise and 1/4 cup Greek yogurt (or sour cream) until smooth. Add 1 tsp minced chipotle in adobo (or 1 tsp chipotle powder and 1 tsp adobo or lime juice), 1 tsp honey, 1 tbsp fresh lime juice, 1 grated garlic clove, 1 tsp adobo sauce (if using), 1/4 tsp salt and 1/8 tsp black pepper. Whisk until combined. If the dressing is too thick, whisk in up to 1 tablespoon water to reach a pourable consistency. Taste and adjust seasoning—add more lime for brightness, honey for sweetness, or more chipotle for heat. Refrigerate until ready to serve (at least 10 minutes to let flavors meld).

Salad

Prepare Tortillas

If using fresh corn tortillas for crispiness: preheat oven to 375°F (190°C). Stack 3 tortillas and cut into 1/2-inch strips or triangles. Toss with 1 tsp olive oil and a pinch of salt. Spread on a baking sheet and bake 8–12 minutes, flipping halfway, until crisp and golden. Alternatively, crisp tortillas in a skillet over medium heat for 2–3 minutes per side. If using store-bought tortilla chips, break into rustic pieces and use as-is.

Prep Vegetables

Wash and dry the lettuce thoroughly, then tear or chop into bite-sized pieces and place in a large salad bowl. Halve the cherry tomatoes. Thinly slice the cucumber and red onion. If using avocado, slice just before assembling to prevent browning.

Assemble Salad

Add the roasted corn (cooled slightly), cucumber slices, halved tomatoes, and thinly sliced red onion to the bowl with the lettuce. Gently toss to combine. Season with 1/2 tsp salt and 1/4 tsp black pepper, then toss again.

Dress and Serve

Drizzle about half of the creamy chipotle dressing over the salad and toss gently to coat. Taste and add more dressing if desired. Top with torn crispy tortillas or tortilla strips and optional garnishes: 1/4 cup crumbled cotija or feta, 2 tbsp chopped cilantro, and sliced avocado. Serve immediately with lime wedges on the side for squeezing over the salad.