Chopped Mexican SaladJul 01, 2020
It’s summer salad season and this Chopped Mexican Salad with our Creamy Cilantro Pepita Dressing is a great choice for pairing with grilled vegetable steaks, Portobello Asada and BBQ tacos. We created it to pair with our Cowboy Caviar Stuffed Avocados.
Chopped Mexican Salad
Prep time: 15 minutes
2 heads romaine, chopped
1 15-oz can corn, drained
1 15-oz can black beans, drained and rinsed
1 cup black olives, sliced
1 cup cherry tomatoes, halved
¼ cup pepitas, toasted
4 green onions, sliced
4 radishes, chopped
½ cup vegan cheddar cheese shreds (optional)
1 batch Creamy Cilantro Pepita Dressing
1 cup tortilla chips, crushed
Creamy Cilantro Pepita Dressing
½ cup pepitas
½ cup freshly squeezed lime juice (approximately 4 limes)
2 cups cilantro, tightly packed
1 cup olive oil
1 cup water
¼ cup red wine vinegar
¼ cup dairy-free mayo
1 tsp salt
4 garlic cloves
Heat a small, dry frying pan. Add the pepitas and cook for about 5 minutes or until they are toasted. (Stir or shake the pan every minute or so).
Add the pepitas and remaining dressing ingredients into a blender. Blend until smooth.
In a large serving bowl, combine all of the remaining ingredients.
Drizzle with desired amount of dressing and toss well to combine. Top with the crushed tortilla chips.
Make it “Homemade-ish”: Use a store-bought salad dressing.
Spoiler Alert: Chopped Mexican Salad will stay fresh in an air-tight container (Creamy Cilantro Pepita Dressing stored separately) in the refrigerator for 3 to 4 days.
Batch it up! Chopped Mexican Salad makes a hearty main dish salad or can be served as a side salad.