Mexican Salads Recipe

Prepare greens and vegetables

Wash and thoroughly dry the mixed lettuce. Tear into bite-sized pieces and place in a large salad bowl. Halve the cherry tomatoes, thinly slice the red onion, and chop the cilantro. Add tomatoes, onion, and cilantro to the bowl and toss gently to combine.

Cut the lime into wedges and set aside for serving.

Grilled chicken

If using chicken: marinate chicken breasts for at least 30 minutes in 2 tbsp lime juice, 1 minced garlic clove, 1 tsp ground cumin, 1 tbsp olive oil, salt and pepper. Grill over medium-high heat 6–8 minutes per side (until 165°F / 74°C). Rest 5 minutes and slice thinly against the grain.

Chipotle-lime shrimp

If using shrimp: toss peeled shrimp with 1 tbsp olive oil, 1 tsp minced chipotle in adobo, 1 tbsp lime juice, salt and pepper. Sauté in a hot skillet 2–3 minutes per side until opaque. Remove from heat and keep warm.

Carne asada

If using steak: marinate 30–60 minutes in lime juice, garlic, cumin, olive oil and salt. Grill or sear on high heat 3–5 minutes per side for medium-rare to medium (adjust time to thickness). Rest 5 minutes and slice thinly across the grain.

Roasted poblano & sweet potato (vegetarian)

If using vegetables: cube 1 medium sweet potato and toss with 1 tbsp oil, salt, pepper and 1 tsp smoked paprika. Roast at 425°F (220°C) 20–25 minutes until tender. Roast or char 1 poblano pepper directly over a gas flame or under broiler until blistered, then steam in a bowl and peel; dice and combine with the roasted sweet potato.

Drain and rinse black beans. If desired, warm in a small saucepan with a pinch of salt, 1 tsp cumin and 1 tbsp water over low heat for 3–4 minutes. Drain any excess liquid and keep warm. If using optional corn or quinoa, fold in now.

Pico de gallo (fresh tomato salsa)

Combine 2 medium diced tomatoes, 1–2 tbsp finely chopped red onion, 1–2 tbsp chopped cilantro, 1 tsp lime juice, salt and pepper to taste. Mix and let rest 10 minutes for flavors to meld.

Roasted tomatillo salsa (salsa verde)

Roast 3–4 tomatillos and 1 small jalapeño (optional) under a broiler or on a hot skillet until blistered. Blend with 1/4 cup chopped cilantro, 1 tbsp lime juice, salt to taste and 1–2 tbsp water until smooth. Adjust heat with more jalapeño or add a pinch of sugar if too tart.

Prepare avocado or quick guacamole by mashing 1 ripe avocado with 1 tsp lime juice, pinch of salt and a spoonful of chopped cilantro. Keep components ready for assembly.

Make the dressing: In a mason jar or small bowl combine 1/2 cup olive oil, 3 tbsp apple cider vinegar, 2 tbsp lime juice, 1 tsp minced chipotle in adobo (more or less to taste), 2 tbsp honey, 1 tsp Dijon mustard, 1 minced garlic clove, 3/4 tsp salt and 1/4 tsp black pepper. Whisk vigorously or shake the jar until emulsified. Taste and adjust seasoning. Chill briefly if not using right away.

Crush tortilla chips lightly by hand or in a bag to create coarse crumbs. Set aside for topping so they remain crisp until serving.

Assemble the salad: toss the lettuce mixture with about half the chipotle honey vinaigrette (reserve extra for guests to add). Arrange the warmed black beans and chosen main (chicken, shrimp, steak, or roasted vegetables) over the greens. Spoon small dollops of pico de gallo, salsa verde, and guacamole around the salad. Sprinkle crumbled cotija and shredded cheese (if using). Scatter pickled jalapeños, sliced radishes and crushed tortilla chips over the top. Garnish with extra cilantro leaves and serve with lime wedges and remaining dressing on the side.

Serve immediately so chips remain crunchy. Leftover dressing can be refrigerated up to 5 days; store other components separately for best texture.