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Mexican Chopped Salad

Mexican Chopped Salad
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Mexican Chopped Salad is a vibrant and refreshing dish brimming with the bright flavors of summer. This salad features a delightful combination of crisp vegetables including romaine lettuce, tomatoes, bell peppers, and creamy avocado, all tossed in a light and zesty dressing. It’s perfect for barbecues, picnics, or as a simple yet satisfying meal on warm days. With its colorful presentation and versatile nature, this salad is sure to be a hit with friends and family alike.

Ingredients

Scale
  • 1 Romaine Lettuce, chopped
  • 1/2 English Cucumber, chopped
  • 1 yellow bell pepper (or red), chopped
  • 150g grape or cherry tomatoes, halved
  • 2 corn cobs (in husk)
  • 1 small red onion, diced
  • 85g avocado flesh, diced
  • Fresh cilantro (to taste)
  • 2 tablespoons sherry vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon maple syrup (or honey)
  • 1 tablespoon water
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to season

Instructions

  1. Cook the corn in the microwave for 5 minutes and let cool.
  2. Remove the husk and cut the kernels off the cob.
  3. In a large bowl, combine lettuce, cucumber, bell pepper, tomatoes, onion, avocado, and corn.
  4. In a small bowl, whisk together olive oil, vinegar, maple syrup (or honey), oregano, water, salt, and pepper.
  5. Pour the dressing over the salad and toss gently until well coated.
  6. Serve immediately for optimal freshness.

Nutrition

Find it online: https://allcrockpots.com/mexican-chopped-salad/