Crisp Mexican Chopped Salad with Avocado & Lime Dressing

As a fan of Mexican flavors, Mexican Chopped Salad with honey lime (avocado-lime) dressing is one of my go-to main-course salads. Bright, colorful and full of fresh ingredients, it also makes a perfect side for tacos, grilled chicken or pork carnitas.

Why I love Mexican Chopped Salad

If you enjoy tacos and bold, fresh flavors, this salad will feel familiar and satisfying. It’s hearty enough to eat on its own, and versatile enough to pair with many Mexican-style mains.

The recipe is quick and simple, and most of the ingredients are pantry or fridge staples, so I can usually throw it together without much planning.

Mexican Chopped Salad Ingredients

This salad relies on wholesome, everyday ingredients that combine for great texture and bright flavor.

Lime-Avocado Dressing

• 1 ripe avocado for creaminess
• red onion for a gentle bite
• fresh cilantro (optional) — use parsley if you prefer
• plain Greek yogurt for tang and body
• extra virgin olive oil to round the dressing
• fresh lime juice for brightness
• honey for a touch of sweetness
• water to thin the dressing to a pourable consistency
• salt and black pepper to taste

Salad Ingredients

• fresh or frozen corn kernels (grilled fresh corn is great in season)
• romaine lettuce, chopped
• baby arugula or mixed spring greens
• fresh cilantro, finely chopped (optional)
• chopped tomatoes (any variety)
• diced red onion
• black beans, rinsed and drained
• fresh lime juice, ground cumin, salt and pepper to season
• lime wedges for serving

How to Make Mexican Chopped Salad

This is an easy, assembly-friendly salad. If you like, use pre-chopped lettuce to save time—either way, it comes together quickly.

Make the dressing first: combine the avocado, diced red onion, cilantro (if using), Greek yogurt, olive oil, lime juice, honey, salt and pepper in a jar or container. An immersion blender produces a smooth, creamy dressing in the same vessel you’ll store it in, but a regular blender or food processor works fine. If the dressing is very thick, add a few tablespoons of cold water and blend again until it reaches a pourable consistency. Cover and refrigerate until serving. Note: because the dressing contains avocado, keep it covered and use within a few hours to avoid browning.

For the salad: chop the romaine and combine it with arugula or mixed greens in a large bowl. Add corn, tomatoes, diced red onion, black beans and chopped cilantro. Sprinkle lime juice, ground cumin, salt and pepper over the salad and toss gently to combine. Dress the salad just before serving and offer lime wedges on the side.

Mexican Salad Variations

Adjust the salad to match the season and your pantry. In spring and winter I use frozen or lightly sautéed corn; in summer I love grilled sweet corn for extra sweetness and char. Additions that work well:

• grilled zucchini, roasted peppers or diced red bell pepper
• sliced radishes or extra avocado for creaminess
• pickled jalapeños for heat
• tortilla strips or crisped tortillas for crunch
• a spoonful of chunky salsa on top for extra brightness

If you’re short on time, it’s perfectly fine to use a favorite store-bought dressing—this salad will still taste great.

Other sides to serve with Mexican food

• Vegetarian refried beans
• Cilantro lime brown rice
• Hot taco dip
• Mexican fruit salad

Main Dish Recipes to serve with Mexican chopped salad

This salad pairs nicely with slow-cooked or shredded meats and quick tacos. Try it alongside shredded beef, shredded chicken, pork carnitas or quesadillas.

Recipe