Mexican Chopped Salad with Honey Lime Dressing

This salad is one of the best clean-out-the-fridge salads. I basically pull anything I have from the fridge, chop it up, and add it to a bowl. It's a great way to use up leftovers and make sure we are all eating lots of veggies.

The honey lime vinaigrette pulls everything together so perfectly, too. I've been making extra to drizzle on bowls, grilled chicken, or even roasted veggies.

What makes this salad even better is how easy it is to customize. Toss in extra veggies like bell peppers or radish, swap out the mango for pineapple, or add your favorite protein to make it a full meal. It's perfect as a side dish, piled on tacos, layered into burrito bowls, or eaten straight from the bowl with a fork!

Love Mexican-inspired salads? Then, you'll love this Jicama and Orange Salad and Mexican Quinoa Salad!

Before You Get Started

Here are some quick tips before you get started:

• Drain and rinse your canned beans and corn ahead of time so everything is ready to toss.
• Chop ingredients into uniform pieces so every bite has a little bit of everything.
• Use fresh lime juice if possible for the dressing. It makes a big difference in flavor.
• If prepping ahead, keep the avocado and dressing separate until ready to serve to maintain the best texture.
• Taste and adjust the dressing. Depending on your limes, you may want more honey or salt.

How to Make Mexican Salad Dressing

There are so many different ways you can make a Mexican salad dressing. I am going to share a basic recipe for a honey lime vinaigrette and then a few different ways to customize it for any type of Mexican salad you could want. Consider doubling it to have in the fridge all week for salads and bowls.

• 1/4 cup lime juice
• 2 tbsp olive oil
• 2 tbsp honey
• 1/2 tsp cumin
• Salt and pepper
• Directions: Mix everything together until well combined. Taste and season as needed.
• Make it creamy: Add everything to a blender along with half an avocado or some sour cream.
• Add cilantro: Blend in some cilantro to brighten up the dressing.
• Make it spicy: Make the dressing in a blender with some fresh jalapeño or chipotle peppers. You can also use chili powder if you don't want to blend it.
• Do it all: Add the avocado, cilantro, and chipotle pepper. You may need some extra oil or water for this option. It's so good!

How to Make a Mexican Chopped Salad

Here’s how to make a Mexican Chopped Salad step-by-step:

1. Make the Dressing

Whisk together the lime juice, olive oil, honey, cumin, salt, and pepper in a small bowl or jar. Taste and adjust seasoning.
Tip: For a smoother, slightly thicker dressing, shake everything together in a mason jar or blend for a few seconds.

2. Prep the Produce

Chop the produce and rinse and drain the black beans.

3. Assemble the Salad

In a large bowl, layer the romaine lettuce with all remaining salad ingredients. Drizzle the dressing on top or toss everything together just before serving.

Tip: To keep avocado from browning, slice and add it right before serving. If prepping in advance, store it separately.

Tips for Making Mexican Chopped Salad

• Use your favorite veggies: Pretty much any veggies are fair game in this salad. Add some chopped bell peppers, red cabbage, radishes, carrots, or any other favorites. The same goes for fruit. Although I am partial to mango and jicama, this salad tastes great with pineapple as well.
• Protein boost: If you want to pack in some extra protein, consider adding cooked chicken, ground turkey, steak, or shrimp to the salad. You could also add some canned pinto beans or a veggie burger for a meatless option.
• Cheese swap: If you can find queso fresco at your grocery store, it's the perfect cheese for this salad. If not, you can use any soft or shredded cheese you like.
• Swap the greens: Although I am partial to the crunch of Romaine, you could make this with any salad green. Try butter lettuce, arugula, or massaged kale.
• Add a drizzle: Many Mexican salads include a drizzle of cream. Look for a Mexican lime crema, which is basically a pourable sour cream, and pour some on top.
• Make it spicy: Make this spicy with the addition of some chopped jalapeños. You could also add some jalapeño, chili powder, or chipotle peppers to the dressing.

What to Serve with this Salad

Although this salad is hearty enough to be a meal all on its own, you can also add protein to bulk it up. It can either go right on top of the salad, or you could serve it on the side.

• Taco meat: Make this delicious grilled chicken taco meat. Serve it on the salad, or serve the salad on the side of these yummy tacos.
• Carne asada: Carne asada is another delicious Mexican dish that pairs great with this Mexican salad.
• Rotisserie chicken: For an easy option, serve this with a rotisserie chicken.
• Add grains: You could also serve this on a bed of brown rice or quinoa for a light and healthy rice bowl.

Storing Mexican Chopped Salad

This salad is best fresh, but will keep for 1-2 days in the fridge without dressing. Store the honey lime vinaigrette separately to keep everything crisp. Avocado is best added just before serving.