Mexican Chopped Salad Recipe

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Pamela
May 4, 2012
22 Comments

Categories: Entrees, Gluten-free/gluten-free adaptable, Greens, Recipes, Salads, Vegetables, Vegetarian

Very often I have an idea for a recipe and it takes me a few times to get it right. In fact, usually it takes me more than a few times! But once in a blue moon, I try something on the fly and I love it on the spot, like culinary love at first bite. That’s what happened with this salad. Last year I was putting together a Mexican-inspired menu for my April classes and I was trying to think of a fresh and easy salad to teach. I wanted something clean and healthful with all the ingredients I love to use when I make Mexican food, but without it tasting like a taco salad. I happen to adore chopped salads, so off I went with crisp romaine lettuce, red cabbage, cherry tomatoes, cucumbers, pinto beans, avocado and my favorite part, toasted pepitas (pumpkin seeds.) I made a very light dressing with apple cider vinegar, orange juice and enough cumin to give it that south-of-the-border flavor.

On that day of recipe testing at home last year, I nearly ate the entire salad. Whereas this salad may not win any awards for sophistication, what in the world is not to love? Not only does this salad look gorgeous, it is addictive and crunchy and juicy and creamy. You know how I love a crunchy-creamy combo. Since then, I have made this salad virtually every time we were invited to a pot luck or backyard barbeque. The beauty of this salad, besides being a giant bowl of antioxidants, vitamins and fiber, is that it can prepped almost entirely in advance. Chopped veggies go into a serving bowl with dressing in a jar and avocados to be cut just before serving. If you’re vegan, vegetarian or if you’re like me and you’re going to a party where you fear there might be non-organic meat, I think this can easily be a main course salad on it’s own. The pinto beans and pumpkin seeds offer more than enough protein. Although my husband is a bit of a carnivore and loves this salad with grilled chicken chopped in. Shrimp works great, too.

Fast forward a year later when I taught this salad again a few days ago. My assistant and I each grabbed a bit in a cup to go and crunched our way home, wishing we had had bigger cups. I know you’ll love this salad just as much as I do.

If you’re looking for more Cinco de Mayoinspiration, check out these favorites:

Guacamole and baked tortilla chips
Fajitas
Turkey or beef or tempeh tacos
Cilantro-lime slaw
Cinnamon “nachos” with fresh fruit salsa
Mexican Black (or Pinto) Beans
Avocado, Jicama and Mango Salad
Roasted Vegetable and Black Bean Enchiladas
Tortilla Soup
Chicken and Avocado Soup
Green Rice (just posted)
Grilled Fish Tacos (just posted)

4.0 from 1 reviews

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Mexican Chopped Salad

Author:Pamela

Serves:6

Ingredients

Dressing (probably makes more than you need):
3 Tablespoons freshly squeezed orange juice
3 Tablespoons raw unpasteurized apple cider vinegar
¾ teaspoon ground cumin
1 ¼ teaspoons fine grain sea salt + additional to taste
a few grinds of black pepper
1 Tablespoon raw honey
½ cup unrefined, cold-pressed extra-virgin olive oil
1 head butter or romaine lettuce, chopped, about 8 cups
2 cups chopped red cabbage
1½ cups or 1 15-ounce can cooked pinto beans, drained and rinsed
2 cups diced cucumbers (I like Persian), unpeeled, large seeds scooped out
1 pint cherry tomatoes, halved
3 small avocados or 2 large, pitted, peeled and cubed
½ cup pepitas – toasted in a dry skillet and drizzled with ½ teaspoon olive oil and a sprinkle of sea salt

Instructions

Make the dressing: whisk first five ingredients in a small bowl. Add olive oil and whisk completely until emulsified. Season with additional salt and pepper to taste.
Combine lettuce and cabbage in a large bowl. Add pinto beans, cucumber and cherry tomatoes. Toss with enough dressing to coat lightly. Drizzle a little dressing on avocados and gently mix into the salad. Sprinkle pepitas on top. If you have additional dressing, save in the refrigerator for another time.

Notes

There's enough dressing that you can probably add a bit more cabbage or other veggies.

If you cut back on the oil by about 2-3 Tablespoons, the dressing makes a great marinade for grilled chicken or shrimp. Both would be nice on top of the salad, although there is adequate protein from the beans and pepitas.

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Comments

John
September 22, 2023 at 6:18 am
Thanks for the post
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Light Chili Lime Ranch DressingPingback
July 17, 2023 at 3:34 am
[…] More salad recipes you might like. SOUTHWESTERN CHOPPED SALAD and MEXICAN CHOPPED SALAD. […]
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restaurantthatdeliversnearme.website
August 13, 2022 at 9:52 pm
Thanks for the Mexican chopped salad recipe.
http://www.fooddoz.com
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Dinner Planner - Week of May 3rd, 2021 | Pamela Salzman & RecipesPingback
June 15, 2022 at 12:04 am
[…] cobb salad,Jicama slaw,Creamy cabbage slaw,Mexican chopped salad,cilantro-lime slaw,fiesta salad with salsa vinaigrette,avocado, jicama, and mango […]
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Amber
See Also
Summer Comfort Food Recipes + Whirlwind Travel.
January 30, 2021 at 4:41 am
My girls & husband were surprised to like this! (Not my Mr. Picky )
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- PamelaModerator
  January 30, 2021 at 12:54 pm
  Fantastic! Now you can add it to the rotation 🙂
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Sally Alder
May 9, 2014 at 8:28 pm
This salad is light and delicious and very easy to prepare. I love that it doesn’t have any cheese.
I have served this twice at parties and it’s a hit because it’s so unique and delicious.
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- PamelaModerator
  May 12, 2014 at 3:33 pm
  Thanks, Sally! It’s my go-to salad for potlucks and Mexican-inspired meals.
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Cari
September 14, 2012 at 12:00 am
How would you guess it would be to sub out the orange juice for lemon or lime juice?
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- PamelaModerator
  September 14, 2012 at 8:45 pm
  The orange juice gives the dressing a light sweetness and allows you to use less oil. If you add additional lemon or lime juice, it’s more acid and it could become too tart at least for me. But it’s hard to know if you would like it!
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Dalia
September 3, 2012 at 10:53 am
I needed a recipe with a twist… read this one and it seemed easy to make and it was! The outcome was amazing, this salad looked great, tasted amazing and it was a hit at dinner. Another recipe to keep handy! trying the grilled vegetable salad today! Thanks for sharing all the tips and easy to follow directions!
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- PamelaModerator
  September 3, 2012 at 1:32 pm
  So nice to hear, Dalia! It’s one of my favorite salads, and the grilled veggie is tops on my list, too! Hope you enjoy~
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Cindy Harder
May 9, 2012 at 4:31 pm
Haven’t had time to try this salad yet, if I want to add chicken to it how long should I marinade it for? Sounds delicious!
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- PamelaModerator
  May 10, 2012 at 7:00 am
  Chicken cutlets only need about 30 minutes. Boneless, skinless breast halves and thighs can marinate up to 6 hours. Enjoy!
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Janet Anderson
May 9, 2012 at 12:30 pm
This is the third day in a row I’m having this salad for lunch. So, so tasty, Pamela. Thanks!
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- PamelaModerator
  May 9, 2012 at 1:08 pm
  I love hearing that, Janet!
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Clare
May 7, 2012 at 8:52 am
A big crowd pleaser, again! This has become my go-to salad!
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- PamelaModerator
  May 7, 2012 at 12:37 pm
  Nice to hear, Clare. Hope you had a great Cinco de Mayo!
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Adrienne Stang
May 4, 2012 at 3:58 pm
I put your salad on Pinterest and it has already been repinned several times. Your name and web site are at the top of the photo so maybe I’m spreading the word?
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- PamelaModerator
  May 4, 2012 at 7:20 pm
  How cool, Adrienne! You’re so awesome. Spread the whole foods meesage! 🙂
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Wonderwoman
May 4, 2012 at 8:05 am
Oh my. I’m going to go soak some pinto beans right now. This just sounds scrumptious! Thanks for the recipe.
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- PamelaModerator
  May 4, 2012 at 9:57 am
  If you’re soaking pinto beans then you’re my kind of girl! Enjoy~
  - Reply
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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

Mexican Chopped Salad Recipe - Pamela Salzman (2024)

FAQs

What does a chopped salad contain? ›

Lettuce, olives, tomatoes, cucumber, cheese (usually parmesan or mozzarella balls), pepperoncini, onions, and if you like meat, throw in some chopped salami. What does it mean to ask for a salad chopped? It simply means that all the ingredients, including the lettuce, are chopped up small.

Tell Me More ›

Why are chopped salads so good? ›

In a tossed salad, you may taste two or even several ingredients at a time, but rarely are all present in each mouthful, and the proportion of flavors varies widely from bite to bite. But a well-made chopped salad presents you with a harmonious, balanced combination of sweet, salty, sour, and bitter flavors every time.

Why is it called chopped salad? ›

At its most fundamental, a chopped salad is one in which the ingredients are cut down to a uniform size and tossed, either in the kitchen or at the table, so that every bite delivers all the flavors of the salad at once.

Get More Info Here ›

How do you cut salad for chopped salad? ›

To achieve an evenly chopped lettuce for your salad, start by removing the core and any damaged outer leaves. Then, stack several leaves on top of each other, roll them tightly, and slice crosswise into thin strips. This technique, known as chiffonade, results in beautifully chopped lettuce that is easy to eat.

Keep Reading ›

What tool is used to make chopped salad? ›

Once I'd prepped everything, I piled each salad's ingredients on the cutting board and went ham with a mezzaluna chopper, using it to simultaneously chop and toss the ingredients together.

Get More Info ›

What are the four 4 components of salad? ›

The basic parts of a salad are the base, the body, the garnish, and the dressing. The five basic types of salad are green salads (tossed or composed), bound, vegetable, fruit, and combination.

Show Me More ›

How do you keep chopped salad crisp? ›

Here are a few tips for keeping chopped salad fresh:

Use a Salad Spinner: Before chopping your vegetables, use a salad spinner to remove excess moisture. ...
Store in an Airtight Container: Once you have chopped your vegetables, store them in an airtight container.

More items...

Oct 31, 2022

See Details ›

Why do restaurant salads taste better than homemade? ›

Restaurants salt their salads.

This resulted in every bite tasting vibrant and flavorful. "Season your salad just like you would anything else," Simpson said. "Salt is a big difference between salads at home and salads in a restaurant." This doesn't mean you have to make your salads salty!

Tell Me More ›

What are the most unhealthy salads? ›

Worst: Iceberg Wedge Salad

Thanks to the blue cheese or ranch dressing and bacon crumbles, it can pack in four times the fat of a T-bone steak. It also falls short in the nutrition department. That's because iceberg lettuce contains fewer vitamins and minerals than most dark leafy greens.

Tell Me More ›

What is the slang for eating salad? ›

Eating ass, rimming or tossing salad are the more exciting terms for the act of anilingus: oral sex on the bumhole.

Get More Info Here ›

What is a salad before a meal called? ›

Appetizer salads – light, smaller-portion salads served as the first course of the meal.

Who invented chopped salad? ›

The original chopped salad was created in the late 1950s by legendary restaurateur Jean Leon at his ritzy La Scala restaurant in Beverly Hills. Celebrity sightings were commonplace at La Scala – Leon himself claimed to have personally served Marilyn Monroe her last meal (not a chopped salad).

Keep Reading ›

Do you need to wash chopped salad? ›

Bagged or ready-to-eat, fresh-cut produce

If the product is not labeled "washed," "triple washed," or "ready-to-eat," it must be washed before eating.

How long does a chopped salad last? ›

How long does salad last in the fridge? Stored correctly, an average salad will last up to five days in the fridge. Any longer than this, and you'll start to see soggy, wilting leaves. Stored incorrectly, and you could be looking at no more than a couple of hours!

What ingredients are served in a chopped salad firehouse? ›

Firehouse Salad Chopped Salad - Romaine, tomato, bell pepper, cucumber, provolone, pepperoncini, and light Italian dressing. Choose from smoked turkey... By Firehouse SubsFacebook.

What should a salad consist of? ›

leafy greens such as romaine, arugula, kale and spinach. whole grains such as quinoa, brown rice and bulgur. chopped or shredded vegetables such as cucumber, tomato, cabbage, and beets.

Read On ›

What does chopped ingredients mean? ›

Chop: This is a general method for cutting food into bite-sized pieces (about 1/4-inch in size, or the thickness of a pencil). A large-bladed chef's knife is helpful for chopping, dicing, and mincing When a recipe calls for finely chopped, aim for pieces about 1/8-inch in size (or half the thickness of a pencil).

Know More ›

What is regular vs chopped salad? ›

What's the difference between a chopped salad and a regular salad? A chopped salad is a salad that has all of its ingredients chopped into small pieces. This makes it easier to eat and also allows the flavors of the ingredients to mix together more evenly.

Show Me More ›

Mexican Chopped Salad Recipe - Pamela Salzman (2024)