Easy Mexican Salad

Easy Mexican Salad

This chopped Mexican salad is the best easy side dish for tacos and enchiladas! It’s topped with savory cilantro lime dressing and crunchy tortilla strips.

Mexican salad

This Mexican salad is a chopped salad with Latin-style flavors: colorful veggies, cilantro lime salad dressing, and tortilla strips. It all combines into a super-flavorful dish that can be served as a side, or dressed up to work as a healthy main dish salad. It’s got 3 dressings to choose from, based on your tastes (easiest, easy and vegan).

What’s in this Mexican salad?
With this Mexican salad, we tried to keep it seriously simple as an easy Mexican-style side dish. At the same time, you can dress it up to customize it to your tastes and the occasion! You can even serve it as a main dish salad with adders (see below). Here’s what’s in the base of this chopped Mexican salad:

Greens: The best is crunchy romaine! If you’d like, add some mixed baby greens for a contrast.
Cherry tomatoes
Sliced red onions
Radishes
Corn
Pepitas (pumpkin seeds, roasted and salted if possible)
Cilantro lime dressing (3 options)
Mexican salad
Dress it up: easy add-ons!
You can also dress up this Mexican salad by adding other veggies, beans or cheese. Here’s what we’ve recommended as add-on veggies: and of course, you can choose other favorites!

Crispy Tortilla Strips: highly recommended, these add just the right crispy crunch and Mexican-style corn flavor. If you don’t have time, you can skip!
Crumbled feta or cotija cheese
Chopped avocado
Drained and rinsed back beans (salt them to taste before serving)
Chopped cucumber
Pickled jalapeños
Tortilla strips
Tortilla strips aren’t required, but they add the perfect crunch!
Pick 3! Mexican salad dressing options
There are not one, not two, but three choices for Mexican salad dressing for this salad! Here’s a breakdown and why we like each one:

Creamy Cilantro Dressing: Our favorite! The creamy, savory dressing is made with cilantro, lime, and Greek yogurt and you’ll want to put it on everything.
Cilantro Lime Dressing: Pick the vinaigrette version in this post, and it’s a vegan / plant-based option that incorporates the classic combo of cilantro + lime.
Chipotle Ranch Dressing The simplest option! This one is just 5 minutes. Perfect for when you’re in a rush.

Serve it as a side salad
This Mexican salad we created to be a side salad you can use with a Mexican or Latin-style meal. It’s great with tacos, enchiladas, fajitas, nachos: you name it! Here are some of our favorite dishes to pair it with:

Black Bean Enchiladas Full of incredible flavor, everyone loves these zesty enchiladas. (Bonus: you can re-use some of the salad ingredients for the garnish).
Epic Vegetarian Fajitas This Tex Mex dinner is full of big flavor and beautiful colorful fajita veggies.
Shrimp Tacos, 5 Minute Tacos, Jackfruit Tacos, or Cauliflower Tacos Our favorite tacos recipes, from seafood to vegan. (Bonus: Make a double recipe of the creamy cilantro dressing and use it on the cauliflower or shrimp tacos.)
Veggie Quesadilla or Chipotle Quesadilla This Mexican salad is perfect to round out a meal if you’re serving quesadillas.
Mexican salad
Serve as a main dish Mexican salad!
The other way to serve this Mexican salad is as a main dish salad! You could easily serve this one as a main dish salad by adding a protein to keep it heartier and more filling.

Shrimp. Adding Garlic Shrimp (use lime) or Cilantro Lime Shrimp brings lots of protein and keeps the calories low.
Black beans and avocado. For a vegan and plant-based main dish salad, add black beans and avocado.
Sweet potatoes. These roasted sweet potatoes add fiber and help to make it satiating.
Feta or cotija cheese. Cheese crumbles add protein and make it more filling.
This Mexican salad recipe is…
Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Easy Mexican Salad

This chopped Mexican salad is the best easy side dish for tacos and enchiladas! It’s topped with savory cilantro lime dressing and crunchy tortilla strips.

Ingredients

3 Romaine hearts (8 cups chopped)
2 cups baby greens, like baby kale (optional)
¼ cup sliced red onions (or Pickled Red Onions)
½ cup cherry tomatoes
4 radishes
1 cup frozen corn kernels, thawed
1 handful roasted salted pepitas (pumpkin seeds)
Dressing (pick one): Cilantro Lime Dressing, Creamy Cilantro Dressing, Chipotle Ranch, or Taco Salad Dressing (fastest)
Add-ons: Crispy Tortilla Strips, crumbled feta or cotija cheese, chopped avocado, black beans, or chopped cucumber
Instructions
If using, make the Crispy Tortilla Strips. Or, make them the day before and store in a sealed container in the pantry until serving.
Make the dressing: Cilantro Lime Dressing, Creamy Cilantro Dressing (pictured), Chipotle Ranch, or Taco Salad Dressing (fastest!)
Chop the vegetables: Chop the romaine. Thinly slice the red onion (follow the instructions at 1:30 of this video). Slice tomatoes in half. Thinly slice the radishes. Defrost the corn. Prepare any other add-on veggies as appropriate. Add a sprinkle of salt on the tomatoes, radishes, and corn to lightly season them.
Serve: Place the greens on the plate and top with the vegetables (and tortilla strips, if using). Top with the dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.