Vs Mexican Salad Food

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10 MEXICAN SALADS TO BRIGHTEN YOUR TABLE



10 Mexican Salads To Brighten Your Table image

Each one of these Mexican salad recipes is better than the last! From shrimp to quesadilla to taco, you'll love these salads with a kick!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Mexican Chopped Salad
Mexican Shrimp Salad
Mexican Street Corn Salad with Avocado
Chicken Quesadilla Salad
Cucumber Tomato Salad
Taco Salad
Mexican Fruit Salad
Black Bean Salad
Tomato and Tomatillo Salad
Ensalada Navideña

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Mexican salad in 30 minutes or less!

Nutrition Facts :

EVERYDAY MEXICAN SALAD



Everyday Mexican Salad image

This delicious Everyday Mexican Salad recipe is quick and easy to make, totally customizable with your favorite ingredients, and it can work perfectly as a side salad or main dish! See notes above for possible ingredient variations.

Provided by Ali

Time 15m

Number Of Ingredients 13

5 ounces mixed spring greens (or whatever greens you prefer)
1 ripe avocado (peeled pitted and sliced)
half a small red onion (peeled and thinly sliced)
1 cup halved cherry tomatoes
2/3 cup roughly-chopped fresh cilantro
1/3 cup pepitas
optional: 1/2 cup crumbled queso fresco or cotija cheese
3 tablespoons avocado oil or olive oil
1 tablespoon fresh lime juice (or red wine vinegar)
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly-cracked black pepper
1 small clove garlic (pressed or minced (or 1/2 teaspoon garlic powder))

Steps:

  • 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.
  • Combine all ingredients in a large salad bowl, drizzle evenly with the salad dressing, and toss until evenly combined. Serve immediately and enjoy!

V'S MEXICAN SALAD



V's Mexican Salad image

This salad is so refreshingly easy to make and goes great with any Mexican or Carribean dish. When my husband said he was making Carne Asada on the grill .... I got busy and made this salad to compliment the flavors. The lime based dressing is very tasty and the added chips and avocado are the main attraction. ;)

Provided by Vseward Chef-V

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 13

8 cups shredded iceberg lettuce, and
romaine lettuce
1/2 cup cherry tomatoes, halved
1/2 red onions or 1/2 shallot, sliced thin
1 cucumber, sliced
1 cup sliced black olives
1 avocado, peeled and sliced
1 cup broken tortilla chips
1 lime, juice of
1 tablespoon salsa
2 tablespoons fresh cilantro, finely chopped
1/4 cup olive oil
salt and pepper

Steps:

  • Place the lettuce, tomato, onion, olives and cucumber in a large salad bowl.
  • Mix dressing: In a bottle, place olive oil, lime juice, salsa and cilantro. Shake vigorously until well mixed. Season with salt and pepper to taste.
  • Toss salad with the dressing. At the last minute, toss in the tortilla chips.
  • Add Avocado as garnish if desired.

Nutrition Facts : Calories 185.9, Fat 16.5, SaturatedFat 2.3, Sodium 240.4, Carbohydrate 10.6, Fiber 4.5, Sugar 3.4, Protein 2.2

MEXICAN SALAD



Mexican Salad image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 16

2 cups mayonnaise
1 cup milk
1 cup sour cream
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
1 teaspoon chili powder
1/2 teaspoon cumin
A few dashes hot sauce, or to taste
1 clove garlic, grated
Salt and freshly ground black pepper
3 ears corn, shucked
3 heads green leaf lettuce, torn into chunks
2 cups halved red grape tomatoes
1/2 red onion, diced
1 cup grated Monterey Jack cheese
2 cups crushed-up tortilla chips

Steps:

  • For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.
  • For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.
  • Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
  • Pour the dressing into a small serving bowl and serve alongside the salad.

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