Mexican Salad
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Unrated
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6 servings (as a side) or 4 (as a main)
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Calories
262 kcal
Mexican Salad
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The BEST Mexican salad! This easy Mexican salad with creamy lime dressing and sweet potatoes is healthy, vegetarian, and versatile.
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Ingredients
For the Salad:
- ¼ cup Pepitas raw
- 2 medium sweet potato peeled and chopped into 1-inch chunks (about 2 pounds or 5 cups raw or 3 ⅓ cups roasted
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon ground chili powder
- ½ teaspoon cumin ground
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- 1 large romaine lettuce chopped (about 6 cups, head
- 1 pint cherry tomato halved
- 1 can black beans 15 ounces) drained and rinsed, reduced-sodium
- 1 small jalapeno pepper thinly sliced (about ¼ cup
- 1 small bunch radish thinly sliced (about 1 cup
- ¼ cup cilantro packed, chopped
- feta cheese or goat cheese, or queso fresco (optional, for serving, crumbled
- tortilla strips optional, for serving, or crushed chips
- avocado optional, for serving, sliced
For the Dressing:**
- ⅔ cup Greek yogurt nonfat plain
- 2 tablespoons extra-virgin olive oil
- lime about 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice, zest and juice of 1 medium lime
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon cumin ground
Instructions
- Preheat the oven to 325°F. Spread the pepitas in a single layer on an ungreased baking sheet. Place in the oven and toast until the pepitas turn darker (they'll be a deep goldish brown) and are fragrant, about 8 to 10 minutes. Remove from the oven and carefully transfer the pepitas to a small plate or bowl. Set aside. Increase the oven temperature to 450°F.
- On a rimmed baking sheet (I use the same one I toasted the pepitas on to save a dish; just brush it off first), toss sweet potatoes with the olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated. Spread into an even layer and roast until browned and tender, 20 to 22 minutes, stirring once halfway through. Let cool slightly.
- Meanwhile, whisk together the dressing ingredients: Greek yogurt, olive oil, lime zest and juice, garlic, salt, and cumin. Taste and adjust seasoning as desired. The dressing should taste very bright and limey—its flavor will mellow once tossed with the other ingredients.
- In a large bowl, place the chopped romaine hearts. Drizzle with about 1/4 cup of the dressing and toss to moisten.
- Add the sweet potatoes, beans, jalapeño, radish, and cilantro, then drizzle on another 1/4 cup of dressing. Toss to coat. Sprinkle with tortilla strips. Enjoy, with extra dressing as desired.
Notes
- seeds and membrane from the pepper if desired. You may also omit the jalapeno entirely if you're particularly sensitive to spicy foods.
- *JALAPEÑO NOTE: For a more mild salad, you can remove the seeds and membrane from the pepper if desired. You may also omit the jalapeno entirely if you're particularly sensitive to spicy foods.
- **DRESSING NOTE: This recipe yields about 3/4 cup of dressing. Leftover dressing can be refrigerated for up to 3 days in an airtight storage container.
- MAKE IT VEGAN/DAIRY FREE: Swap a non-dairy yogurt for the Greek yogurt or use the dressing from this Grilled Corn Salad instead; omit the cheese.
- TO STORE: Mexican salad may be kept in an airtight storage container for up to 3 days. If possible, store your dressing in a separate container, and keep your tortilla chips outside of the refrigerator to keep crisp.
- TO MAKE AHEAD: You can prep all the ingredients for the salad (except the tortilla chips) and keep them separate or mix them together. Prepare the dressing, but store it separately from the Mexican salad ingredients. I recommend waiting to add the creamy cilantro lime dressing until a few hours before you serve it and waiting to add the tortilla chips until immediately before serving, so they stay crunchy.
- See the full blog post above for more tips on making this Mexican salad for meal prep!
Nutrition Information
Show Details
Serving
1(of 6); about 2.75 cups without optional toppings
Calories
262kcal
(13%)
Carbohydrates
33g
(11%)
Protein
10g
(20%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.003g
(0%)
Cholesterol
1mg
(0%)
Potassium
760mg
(16%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
11718IU
(234%)
Vitamin C
28mg
(31%)
Calcium
93mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings (as a side) or 4 (as a main)
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1(of 6); about 2.75 cups without optional toppings | |
| Calories | 262kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 1mg | 0% |
| Potassium | 760mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 11718IU | 234% |
| Vitamin C | 28mg | 31% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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