The Salad That Started It All
My Favorite is Tex-Mex Chopped Salad with Zesty Cilantro-Lime Dressing and I remember the first time I made my Tex-Mex Chopped Salad with Zesty Cilantro-Lime Dressing. It was one of those lazy summer afternoons when I wanted to prepare something light and refreshing. I had just returned from the local farmers’ market, where vibrant romaine lettuce, juicy Roma tomatoes, and fresh cilantro had caught my eye. As I looked at the colorful produce on my kitchen counter, I knew I wanted to create something that would celebrate the lively flavors of Tex-Mex cuisine.
A Burst of Flavor
I started by making the zesty cilantro-lime dressing, which is the heart of this salad. I blended Greek yogurt, lime juice, fresh cilantro, and salsa verde until it was smooth and creamy. The tanginess of the lime and the freshness of the cilantro created a dressing that was both vibrant and soothing. I let it chill in the fridge, knowing that letting the flavors meld would make a big difference. As the hours passed, the anticipation of tasting the salad grew stronger.
The Art of Assembly
When it was time to assemble the salad, I enjoyed arranging the ingredients like a painter working on a canvas. I tossed the crisp romaine lettuce with some of the dressing, then added diced tomatoes, sliced green onions, and creamy avocado. I topped it with black beans, shredded cheese, and crunchy tortilla strips. Each ingredient was placed carefully, creating a feast for the eyes as well as the palate. The final touch was a sprinkle of pepitas for an extra layer of texture and flavor.
A Fiesta in Every Bite
As I served the salad to my family and friends, their faces lit up with delight. Each bite was a burst of flavor, combining the freshness of the veggies with the tangy dressing. The salad quickly became a favorite at our gatherings, and I loved hearing how much everyone enjoyed it. It was more than just a meal; it was a celebration of summer, flavor, and the joy of sharing good food with loved ones.
Table of Contents
Chef’s Notes-Tex-Mex Chopped Salad with Zesty Cilantro-Lime Dressing
- Adjust the amount of lime juice and garlic in the dressing to suit your taste. Start with less and add more as needed for a balanced flavor.
- Use fresh ingredients for the best taste and texture. Ensure the romaine lettuce is crisp, and the avocado is ripe but not overripe.
- You can prepare the salad and dressing ahead of time. Keep the dressing refrigerated and the salad components separate until ready to serve to maintain freshness.
- Feel free to customize the toppings based on your preference. Add roasted corn, bell peppers, or olives for extra variety.
- For a more substantial meal, top the salad with grilled chicken, shrimp, or even seasoned tofu. The salad also pairs well with a side of warm tortillas or tortilla chips.
Tex-Mex Chopped Salad with Zesty Cilantro-Lime Dressing
4
servings20
minutes0
minutes320
kcal2
hours2
hours20
minutesDive into a vibrant Tex-Mex Chopped Salad with a Zesty Cilantro-Lime Dressing that’s bursting with flavors! This salad is a delightful mix of fresh veggies, creamy avocado, and hearty black beans, all topped with a tangy homemade dressing. Perfect for a light lunch or a main course with added protein. It’s a fiesta in every bite!
Ingredients
- Salad Base
1 large head romaine lettuce chopped
1 large Roma tomato diced
2-3 green onions thinly sliced
1 cup shredded cheddar and Monterey Jack cheese blend
1 medium avocado pitted and diced (tossed with lime juice)
1 cup canned black beans rinsed and drained
Tortilla strips and pepitas (from a salad kit or store-bought)
- Dressing
1.5 cups plain Greek yogurt (whole milk)
1/2 large lime Juice from half a large lime (about 1 tablespoon)
2 tablespoons fresh cilantro leaves
1 teaspoon granulated garlic or 1 clove fresh garlic chopped
1 green onion roughly chopped
1/2 cup prepared salsa verde
Salt and pepper to taste
Directions
- Combine Greek yogurt, lime juice, cilantro leaves, granulated garlic (or fresh garlic), green onion, and salsa verde in a food processor or blender.
- Blend until smooth and well combined. Season with salt and pepper to taste.
- Arrange the dressed greens on a platter or in individual bowls.
- Segment the toppings on the salad: diced Roma tomatoes, sliced green onions, shredded cheese blend, diced avocado (tossed with lime juice), black beans, tortilla strips, and pepitas.
- Serve immediately with additional dressing on the side for drizzling.
Equipment
- chef’s knife
- cutting board
- food processor
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 320kcal
- Carbohydrates: 28g
- Protein: 15g
- Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 520mg
- Potassium: 780mg
- Fiber: 8g
- Sugar: 6g
- Vitamin A: 35IU
- Vitamin C: 30mg
- Calcium: 20mg
- Iron: 15mg
FAQ- Tex-Mex Chopped Salad with Zesty Cilantro-Lime Dressing
Can I make this salad vegan?
Yes, you can make the salad vegan by using dairy-free yogurt and cheese substitutes. For the dressing, use a plant-based yogurt and omit or replace the cheese with a vegan alternative.
How long will the salad and dressing keep in the fridge?
The dressing can be stored in the refrigerator for up to 4 days. The assembled salad is best eaten within 1-2 days to maintain the freshness of the ingredients. Keep the salad components and dressing separate until ready to serve.
What can I use instead of salsa verde in the dressing?
If you don’t have salsa verde, you can substitute with regular salsa or a blend of chopped fresh herbs like basil and oregano. Adjust the seasoning to taste.
Can I use a different type of cheese?
Absolutely! You can use any cheese you prefer, such as feta, goat cheese, or a sharp cheddar. For a dairy-free option, use vegan cheese shreds.
How do I make the salad spicier?
To add some heat, incorporate chopped jalapeños into the salad or mix a dash of hot sauce into the dressing. Adjust according to your spice preference.
