Everyday Mexican Salad
The perfect way to round out taco or enchilada night with a nutritious, satisfying, vibrant side dish.
Ingredients
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
Instructions
- 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!
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Notes
- 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