How To Make Everyday Mexican Salad
The avocados, tomatoes, and pumpkin seeds make this Mexican salad a filling dish. The cumin-lime dressing adds a welcome spice and acidity too.
Preparation: 15 minutes
Cooking:
Total: 15 minutes
Serves:
Ingredients
For Mexican Salad:
- 5ozmixed spring greens
- 1avocado ,ripe, peeled pitted and sliced
- ½smallred onion ,peeled and thinly sliced
- 1cupcherry tomatoes,halved
- ⅔cupfresh cilantro,roughly-chopped
- ⅓cuppepitas
- ½:
- 3tbspavocado oil ,or olive oil
- 1tbspfresh lime juice ,or red wine vinegar
- ½tspfine sea salt
- ½tsp ground cumin
- ¼tspblack pepper,freshly-cracked
- 1smallgarlic clove ,pressed or minced
Instructions
Dressing:
-
Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
Salad:
-
Combine all ingredients in a large salad bowl, drizzle evenly with the salad dressing, and toss until evenly combined. Serve immediately and enjoy!
Nutrition
- Calories: 295.80kcal
- Fat: 26.56g
- Saturated Fat: 5.13g
- Trans Fat: 0.13g
- Monounsaturated Fat: 14.85g
- Polyunsaturated Fat: 4.53g
- Carbohydrates: 10.56g
- Fiber: 5.32g
- Sugar: 2.71g
- Protein: 7.84g
- Cholesterol: 10.52mg
- Sodium: 421.59mg
- Calcium: 123.37mg
- Potassium: 553.90mg
- Iron: 1.80mg
- Vitamin A: 196.45µg
- Vitamin C: 17.17mg
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