mexican chopped salad
Like I said, I try not to spend too much time over the stove or in front of the oven during the summer. It's much too hot for that nonsense. Instead, Rama and I eat a lot of sandwiches, salads, summer fruits, and, of course, ice cream (isn't it one of the basic food groups?). One of our house favorite summer dishes is this Mexican chopped salad. It's inspired by a salad at Border Grill, one of our go-to Mexican spots. I top it with a cilantro-lime vinaigrette adapted from Gourmet magazine.
The salad includes a mix of lettuce, cucumber, bell peppers, corn, black olives, black beans, red onion and avocado, but you could remove anything you don't like or add something new, like apples or jicama. Although vegetarian, the salad is filling and, when topped with crumbled chips and shredded cheese, it makes a perfect summer meal.
It can probably feed four for dinner or more if serving as a salad course before a Mexican meal. I also bet the vinaigrette would make a great marinade for grilled fish or chicken. I might have to try that next time.
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Reader Comments (3)
Oh baby ~ that is a keeper. Thank you!
this looks so absolutely delicious & not to mention healthy! thank you for sharing. im excited to pick up some of the ingredients at this weekends farmers market.
We have had this twice in the last week! SO good, thank you so much for posting.