Mexican Salad

White bowl filled with chopped romaine lettuce topped with tomato, avocado, radishes, cucumber, cotija and pepitas.

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This light and healthy Mexican Salad features crisp romaine lettuce and cold, refreshing toppings all coated with a homemade honey lime vinaigrette with fresh cilantro. This salad can be served as a side dish for all your favorite Mexican and Tex-Mex meals or as a main dish.

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: Mexican, Tex Mex

Servings:

Author: Serene

Equipment

Ingredients

1 large head romaine lettuce chopped
⅓ cup radishes julienned
½ cup jicama peeled and chopped
⅓ cup English cucumber diced
1 avocado sliced
⅓ cup cotija cheese crumbled
¼ cup pepitas raw

Honey Lime Vinaigrette

½ cup extra virgin olive oil
¼ cup white wine vinegar
1 teaspoon salt
¼ teaspoon ground black pepper
2 cloves garlic minced
¼ cup cilantro diced
1 teaspoon lime juice freshly squeezed
½ teaspoon mexican oregano dried
2 tablespoons honey

Instructions

Prepare all of the ingredients for the salad.
Layer salad ingredients in a large bowl starting with lettuce and topping with all of the add-ins.
Make the salad dressing by combining the ingredients in a jar. Shake to combine.
Toss the salad with dressing.

Notes

Ingredient Substitutions:

Romaine: There are many great options for salad greens, such as spring mix, iceberg, and baby spinach. Choose your favorite!
Vegetables: Customize this Mexican salad with your favorite vegetables and leave out any you don't like.
Cotija Cheese: Substitute with queso fresco or other cheese of your choice.
Pepitas: You can use pumpkin seeds, pine nuts, or sunflower seeds. Of course, you can omit the nuts/seeds entirely if needed.

Storage:

Make Ahead: prep all the salad ingredients and the dressing ahead of time. Then, store them separately in the refrigerator for up to 3 days.
Storage: Store in airtight containers in the refrigerator for up to 3 days.

Nutrition