This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

This easy Mexican salad is my go-to for rounding out taco or enchilada dinners in the tastiest, most nutritious way! It’s a simple mix of greens, vibrant salad veggies, creamy avocado, crunchy tortilla strips, and a no-fuss oregano red wine vinaigrette that pulls it all together. I love that with this on the menu, I can count on craving more salad!

Large white ceramic bowl full of an easy Mexican salad with avocado, cabbage, peppers, tortilla strips, and a red wine vinaigrette.

This salad is one I’ve been making as a casual side for years, and never thought about very much! But it’s become a staple for me as I perpetually try to incorporate more veggies into my own daily routine, as a super quick, easy, and delicious way to make plates of tacos, quesadillas, and the like a little more vibrant and nutritious.

Plus, you can’t go wrong with this delicious combination of flavor, plus the mix of crisp veggies, juicy tomatoes, creamy avocado, and crunchy tortilla bits is to die for!

Related: Santa Fe Chicken Salad

Overhead view of an easy everyday Mexican salad in a large bowl on a white countertop.

Ingredient & Substitution Notes

Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.

  • Salad greens: use spring mix, green leaf lettuce, red leaf lettuce, romaine, or a combination for your base.
  • Salad veggies: I consider cucumber, tomato, carrot, and avocado the must-haves for this salad to shine. Depending on what’s in the fridge, I may add shredded cabbage, corn kernels, or diced bell pepper, as well.
  • The crunch! Every great salad needs a crunchy element, and tortilla strips are perfect here! I consider these a pantry essential.
  • Optional protein: if you’re making this as a meal, toss in some beans, chicken, shrimp, or steak.
  • Dressing: we’re keeping this easy. It’s an everyday, toss together kind of salad, right? A drizzle of olive or avocado oil plus red wine vinegar, salt, pepper, and the secret ingredient, dried oregano — Mexican oregano if possible.

What is the difference between Mexican and regular oregano?

The herb known as Mexican oregano is from the verbena family and has more brightness and floral citrus notes than the Mediterranean varieties of “true” oregano, which are actually of the mint family and closely related to marjoram, according to Bon Appetit. If you enjoy cooking Mexican or Tex-Mex, it’s worth stocking Mexican oregano for that little something extra in your recipes!


  • Add any mix of pinto beans, black beans, red kidney beans, or even chickpeas. Any of these should be drained and rinsed.
  • Incorporate meat such as grilled or shredded chicken, pan-fried shrimp, thinly-sliced steak, or roasted salmon for a full meal in a bowl.
  • Swap the red wine vinegar for fresh lime juice.
  • Take things up a notch and dress this salad with an irresistible cilantro lime vinaigrette.
  • Add crumbled Cotija, Queso fresco, or another cheese.
Close up landscape-oriented photo of an easy Mexican salad being tossed by wooden salad tongs in a large bowl.


This salad is best enjoyed right away, but if you’re prepping a big meal and want to work a little ahead, just chop all the veggies first — except the avocado, which you’ll want to dice at the last minute.

Related Recipes

Try serving this salad alongside easy ground chicken tacos, black bean and corn enchiladas, chicken tinga, or carnitas tacos with pineapple salsa. We also love it with pinto bean tostadas, simple Baja chicken, or anything else with a Tex-Mex flair!

Looking for more easy everyday salads? This Mexican bean salad has terrific flavor and more protein built in, an arugula Parmesan salad flexes to suit every meal, and this Greek salmon salad or spinach blackberry salad with balsamic grilled chicken are crave-worthy meals unto themselves.

If you try this Everyday Mexican Salad, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

You can also FOLLOW me on PINTEREST, INSTAGRAM, FACEBOOK, and TWITTER for more great recipes and ideas!

No ratings yet

Everyday Mexican Salad

The perfect way to round out taco or enchilada night with a nutritious, satisfying, vibrant side dish.


For the Salad:

  • 4 cups salad greens spring mix, green leaf, red leaf, etc.
  • 1 small cucumber sliced and halved
  • 1 medium avocado pitted, peeled, and diced
  • 1 cup cherry or grape tomatoes or Roma tomatoes, quartered
  • 1/3 cup shredded carrot
  • 1/3 cup shredded cabbage red, white, or a blend
  • 1/4 cup corn kernels fresh, frozen and defrosted, or canned
  • black beans, pinto beans, bell pepper optional additions
  • 1/4 cup tortilla strips

For the Dressing:

  • 2 Tablespoons olive or avocado oil
  • 1 Tablespoon red wine vinegar
  • 1/2 teaspoon Mexican oregano can substitute regular dried oregano
  • kosher salt or sea salt and fresh-ground black pepper


  • In a large bowl, combine the salad greens, cucumber, avocado, tomatoes, carrot, cabbage, corn, and beans or pepper, if using. (Beans should be drained and rinsed; pepper seeded and diced.) Toss gently to mix.
  • To dress the salad, drizzle the oil and vinegar evenly and lightly over the vegetables. Sprinkle with the oregano, a generous pinch of salt, and 6-8 cranks of black pepper. (You can whisk or shake the dressing together separately, then pour it on if you like, but I actually don't find this necessary! Just be sure to drizzle and sprinkle with a light touch. You can always more to the salad but can't take it out.) Toss well again.
  • Top salad generously with tortilla strips, and serve right away. Enjoy!


  • Like most salads, this is very flexible; use the amounts listed here as a general guide, but adapt to your own preferences freely.

Nutrition Estimate

Calories: 126 kcal, Carbohydrates: 9 g, Protein: 2 g, Fat: 10 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 7 g, Sodium: 38 mg, Potassium: 381 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 1772 IU, Vitamin C: 20 mg, Calcium: 23 mg, Iron: 1 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!