Very Green Mexican Salad

mexican-saladThis recipe takes an ordinary salad and brings in some extraordinary flavor! Perfect-sized recipe for two and satisfying enough to hold its own as a main entrée. Consider putting out small dishes of whatever Mexican toppings you have on hand and have fun layering as you desire!

Ingredients for Salsa

2 roma tomatoes, pulp removed and finely chopped
1/4 of a red onion, finely chopped
1 jalapeno pepper, finely chopped
2 scallions, white and light green parts finely chopped
1/2 teaspoon minced garlic

Ingredients for Dressing

1 tablespoon Dijon mustard
1 1/2 teaspoons honey
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon water

Ingredients for Salad

1 cup broccoli florettes
1/2 cup chopped (bite-sized) asparagus
4 cups chopped romaine lettuce (about 1 romaine head)
1/2 of a green bell pepper, thinly sliced
1/2 of an avocado, diced
Chili powder, oregano, black pepper to taste
Optional: 1/4 cup corn kernels, 2 tablespoons sliced olives, 1/4 cup shredded Mexican cheese, 1/4 cup fresh cilantro, sliced grilled chicken breast, grilled shrimp, 1/3 cup black beans


Combine all salsa ingredients in a small bowl and set aside. In a separate small dish, stir together dressing ingredients until combined. Add broccoli and asparagus to a microwave-safe bowl, sprinkle lightly with water, and cover with plastic wrap. Microwave for 1 1/2 minutes to steam. Cool slightly.

To serve: divide romaine between 2 large salad bowls. Top with steamed veggies, green pepper, avocado and a scoop of salsa. Top with your favorite additional toppings (see suggestions above). Lightly sprinkle with chili powder, oregano, and black pepper. Dress and serve.

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