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Mexican Salad
This light and healthy Mexican Salad features crisp romaine lettuce and cold, refreshing toppings all coated with a homemade honey lime vinaigrette with fresh cilantro. This salad can be served as a side dish for all your favorite Mexican and Tex-Mex meals or as a main dish.
Prep Time
15 mins
Total Time
15 mins
Servings: 4
Course:
Salad
Cuisine:
Mexican , Tex-Mex
Ingredients
- 1 large head Romaine lettuce chopped
- ⅓ cup radishes julienned
- ½ cup Jicama peeled and chopped
- ⅓ cup English cucumber diced
- 1 avocado sliced
- ⅓ cup cotija cheese crumbled
- ¼ cup Pepitas raw
Honey Lime Vinaigrette
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic minced
- ¼ cup cilantro diced
- 1 teaspoon lime juice freshly squeezed
- ½ teaspoon Mexican oregano dried
- 2 tablespoons honey
Instructions
- Prepare all of the ingredients for the salad.
- Layer salad ingredients in a large bowl starting with lettuce and topping with all of the add-ins.
- Make the salad dressing by combining the ingredients in a jar. Shake to combine.
- Toss the salad with dressing.
Cup of Yum
Notes
- Ingredient Substitutions:
- Romaine:
- There are many great options for salad greens, such as spring mix, iceberg, and baby spinach. Choose your favorite!
- Vegetables:
- Customize this Mexican salad with your favorite vegetables and leave out any you don't like.
- Cotija Cheese:
- Substitute with queso fresco or other cheese of your choice.
- Pepitas:
- You can use pumpkin seeds, pine nuts, or sunflower seeds. Of course, you can omit the nuts/seeds entirely if needed.
- Storage:
- Romaine: There are many great options for salad greens, such as spring mix, iceberg, and baby spinach. Choose your favorite!
- Vegetables: Customize this Mexican salad with your favorite vegetables and leave out any you don't like.
- Cotija Cheese: Substitute with queso fresco or other cheese of your choice.
- Pepitas: You can use pumpkin seeds, pine nuts, or sunflower seeds. Of course, you can omit the nuts/seeds entirely if needed.
- Make Ahead: prep all the salad ingredients and the dressing ahead of time. Then, store them separately in the refrigerator for up to 3 days.
- Storage: Store in airtight containers in the refrigerator for up to 3 days.
Nutrition Information
Calories
421kcal
(21%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
39g
(60%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
26g
Trans Fat
0.003g
Cholesterol
11mg
(4%)
Sodium
735mg
(31%)
Potassium
369mg
(11%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
209IU
(4%)
Vitamin C
11mg
(12%)
Calcium
82mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 39g | 60% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 11mg | 4% |
| Sodium | 735mg | 31% |
| Potassium | 369mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 11mg | 12% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.