Mexican Chopped Salad
This vibrant and fresh salad is inspired by the bold and bright flavours of Mexico. It's the perfect side dish for grilled chicken, fish or fajitas. Make it for a Cinco de Mayo party, your next taco night or just because you're craving something healthy and delicious!
Ingredients
For The Salad
- 1 Tbsp + 2 tsp avocado oil, divided
- 2 cups diced peeled sweet potato (from 1 medium sweet potato)
- 2 cups corn kernels, fresh or frozen
- 1 cup grated carrots (from about 2 medium carrots)
- 1 cup shredded purple cabbage (about 1/4 of a small cabbage)
- 1/2 cup sliced roasted red peppers
- 1/2 cup thinly sliced radishes (from 6-8 small radishes)
- 1 large mango, peeled and chopped
- 1 fresh jalapeño pepper, seeded and finely chopped (optional)
- 4 cups shredded romaine lettuce
- kosher salt
For The Dressing
- 2 Tbsp avocado oil
- 2 Tbsp orange juice
- 2 tsp lime juice
- 2 tsp honey
- 1/4 cup fresh cilantro leaves
- 1/2 tsp oregano
- 1/4 tsp garlic powder
- 1/8 tsp cumin
- 1/2 tsp kosher salt
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper. Add the diced sweet potato to the parchment lined pan and drizzle with 2 tsp avocado oil, tossing to coat. Sprinkle the sweet potato with 1/4 tsp kosher salt, then roast in the oven for 20-25 minutes, until tender and lightly browned. Set aside to cool. (Make ahead: Sweet potato can be roasted up to 2 days in advance and stored in a covered container in the fridge until ready to assemble the salad.)
- While the sweet potato is roasting, heat the remaining 1 Tbsp avocado oil in a skillet over medium-high heat. Add the corn kernels and 1/2 tsp kosher salt, and sauté until cooked and lightly charred in places, about 5-6 minutes. Remove from heat and set aside to cool. (Make ahead: Corn can be sautéed up to 2 days in advance and stored in a covered container in the fridge until ready to assemble the salad.)
- Make the dressing by combining 2 Tbsp avocado oil, orange juice, lime juice, honey, cilantro, oregano, garlic powder, cumin and 1/2 tsp kosher salt in the bowl of a small food processor or blender. Blitz until combined, but small pieces of cilantro leaf remain. (Make ahead: Dressing can be made up to 2 days in advance and stored in a covered container in the fridge until ready to assemble the salad.)
- Add the carrots, purple cabbage, roasted red peppers, radishes, mango, jalapeño pepper (if using), cooled sweet potato, cooled corn and romaine lettuce to a bowl and toss to mix all the ingredients evenly. Drizzle with dressing and toss to coat. Adjust salt to taste and serve salad immediately.