Mexican Chopped Salad with Greek Yogurt Cilantro Lime Ranch
User Reviews
5
Mexican Chopped Salad with Greek Yogurt Cilantro Lime Ranch
Description
This salad combines a variety of fresh vegetables and beans including chopped romaine lettuce, raw corn kernels, diced mini orange peppers, Roma tomatoes, peeled cucumber, chopped red onion, diced avocado, and black beans for protein and texture. The ingredients are well-balanced to provide crispness, creaminess, and bright flavor contrasts.
The dressing is made from plain Greek yogurt blended with mayonnaise, milk to thin, finely chopped cilantro, garlic, onion powder, cumin, cayenne pepper, lime juice, salt, and black pepper. This mixture creates a creamy and tangy ranch-style dressing with a distinctive lime and cilantro flavor that complements the bold salad ingredients. The salad is assembled by tossing the vegetables and beans, then dressing is added just before serving to maintain crispness. Optional tortilla strips add a crunchy texture contrast.
This salad is suitable as a side for grilled meats or as a light meal on its own. Waiting to drizzle the dressing until ready to serve ensures freshness and optimal texture.
Ingredients
Mexican salad:
- 1 head romaine lettuce , chopped
- 2 ears corn (raw), kernels cut from cob
- 4 mini orange peppers (or 1 large) , diced
- 4 Roma tomato diced
- 1 cucumber , peeled and diced
- 1/2 red onion chopped, medium
- 2 avocado ripe but still slightly firm), diced
- 1 can black beans , drained and rinsed
- tortilla strips , optional (recipe here
Lime Cilantro Dressing:
- 1 cup yogurt I used whole, plain, Greek
- 2 Tbsp mayonnaise (I used full fat)
- 6 Tbsp milk (more or less as desired)
- 1/2 cup cilantro very finely chopped, packed
- 1 clove garlic , minced
- 1/2 tsp onion powder
- 1/4 tsp cumin
- 2 - 3 pinches cayenne pepper
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 2 Tbsp lime juice fresh
Instructions
Make the salad:
- Toss all salad ingredients together in a bowl.
Make the dressing:
- Add all dressing ingredients to a mixing bowl then whisk until combined, add more milk/lime juice if desired for a thinner consistency. Store in an airtight container in refrigerator.
- Plate salad, then top with tortilla strips and Cilantro Lime Ranch.
Notes
- Drizzle the cilantro lime ranch dressing just before serving to keep the salad crisp.
- Nutrition information does not include tortilla strips; add these separately if desired.
- The salad portion is adapted from The Cafe Sucre Farine; the dressing recipe is inspired by Cooking Classy.
User Reviews
Overall Rating
5
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