This yummy Mexican chopped salad with creamy avocado dressing can easily be a satisfying light meal on its own. Or, try it with Pozole Rojo de Pollo or your fave soup for something more filling. Either way, get your fill of fiber-rich black beans and heaps of fresh herbs and veggies in every bite!
Does avocado dressing need to be refrigerated?
Just like any other type of dressing, avocado dressing is perishable. This means that leaving it out at room temperature for too long can spoil it, making it unsafe to eat. To keep your avocado dressing fresh and delicious, be sure to store it in the refrigerator when you’re not using it. This will help extend its shelf life and ensure it stays safe to eat for as long as possible.
Why is my avocado dressing bitter?
There are several reasons why your avocado dressing might be bitter. It could be due to the type of avocado you used, as some varieties are naturally more bitter than others. Or, it could be that the avocado was overripe or starting to spoil. Another possibility is adding too much acid, like lemon or vinegar, which can cause bitterness.
By understanding these factors, you can adjust your recipe and create a smooth and tasty avocado dressing every time.
How do I keep my avocado dressing from turning brown?
The brown coloration that occurs is actually due to oxidation, which happens when the flesh of the avocado is exposed to air. Fortunately, there are a few tricks to keep your avocado dressing green and fresh for longer.
One method involves adding a pinch of citric acid, like lemon juice or lime juice, to the mix. Another technique is to add a small amount of olive oil to your dressing, which could create a barrier between the flesh of the avocado and the surrounding air.
Follow these tips, and your homemade avocado dressing will look and taste great for days.
What are the ingredients to make Mexican Chopped Salad with Creamy Avocado Dressing?
With 10 minutes of prep time and 8 minutes of cooking time, here are the ingredients you’ll need for four servings.
For the Creamy Avocado Dressing:
- Avocado – provides a creamy and rich base for the dressing.
- Shallot – add a slightly sweet flavor and depth.
- Fresh cilantro – add a bright, fresh, and herbaceous flavor.
- Plain Greek yogurt – add creaminess and tangy flavor.
- Extra virgin olive oil – contributes to the overall texture of the dish.
- Fresh lime juice – adds a bright, citrusy flavor and helps prevent the avocado from turning brown.
- Honey – is used as a sweetener.
- Water – this is optional, so add if needed.
- Sea salt and black pepper – seasonings that most recipes call for.
For the Chopped Salad:
- Fresh corn – adds a touch of sweetness that complements the other flavors in the salad.
- Unsalted butter – base for the corn.
- Iceberg lettuce – for a cool, crisp texture and mild flavor.
- Fresh arugula – has a peppery taste that goes well with other ingredients.
- Red bell pepper – add a sweet and slightly tangy flavor and a bright pop of color.
- Red onion – for a mild, sweet flavor and crunchy texture.
- Black beans – have a slightly earthy flavor.
- Ground cumin – can give your salad a delicious warmth and depth of flavor.
- Lime – adds a tangy and refreshing taste.
- Fresh lime juice
- Fresh cilantro
- Sea salt and black pepper
How to make Mexican Chopped Salad with Creamy Avocado Dressing?
It’s time to put this recipe together now that you’ve gathered all of your ingredients.
- To make the dressing, mix all the ingredients in a blender or food processor until smooth. If it’s too thick, add a little water until it’s the texture you like. Taste it and add more seasoning if you want. Put it in the fridge until you’re ready to serve.
- If fresh corn is not in season, substitute 1 cup of prepared frozen sweet corn, and you can skip Steps 2 and 3 below.
- Meanwhile, coat the corn with melted butter and grill over medium heat, either on a gas or indoor grill pan. Spray the pan with non-stick spray if indoors.
- Cook the corn until lightly charred, turning every few minutes until cooked on all sides. Take it off the heat, slice off the kernels using a sharp knife, then save the kernels and discard the cobs. Keep them aside.
- Then add the chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine, also, set aside.
- Combine the diced bell pepper, red onion, black beans, roasted corn kernels, lime juice, and ground cumin in a large mixing bowl. Season with salt and black pepper to taste, and toss gently to combine.
- Finally, add the seasoned black bean mixture to the bowl with the chopped lettuce and toss gently to combine. Serve immediately with Creamy Avocado Dressing or your favorite salad dressing. Enjoy!
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Mexican Chopped Salad with Creamy Avocado Dressing
Ingredients
- Creamy Avocado Dressing Ingredients:
- 1 large avocado, pitted
- ½ small shallot, peeled and cut in half
- 3 T. fresh cilantro, chopped
- ¼ c. plain Greek yogurt
- 2 T. extra virgin olive oil
- 2 T. fresh lime juice
- 2 t. honey
- Optional: 2-3 T. water, if needed
- Sea salt and black pepper, to taste
- Chopped Salad Ingredients:
- *2 large ears fresh corn, husks and silk removed
- 1 T. unsalted butter, melted
- 1 head iceberg lettuce, chopped
- 2 c. fresh arugula, chopped
- ¼ c. fresh cilantro, finely chopped
- 1 medium red bell pepper, diced
- ½ medium red onion, diced
- 1 15-oz. can black beans, rinsed and drained
- 2 T. fresh lime juice
- 1 t. ground cumin
- Sea salt and black pepper, to taste
- 1 large lime, cut into 8 wedges
Instructions
- To prepare the dressing, combine all ingredients in a blender or food processor and blend until smooth. Add a little water, if necessary, to reach the desired consistency. Taste and adjust seasonings as desired. Cover and place in the refrigerator until ready to serve.
- Brush corn with melted butter and place on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.
- Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Remove from heat and slice kernels from cob with a sharp knife. Reserve kernels and discard cobs. Set aside.
- Add chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.
- In a large mixing bowl, combine diced bell pepper, red onion, black beans, roasted corn kernels, lime juice, and ground cumin. Season with salt and black pepper, to taste, and toss gently to combine.
- Add the seasoned black bean mixture to the bowl with the chopped lettuce and toss gently to combine. Serve immediately with Creamy Avocado Dressing or your favorite salad dressing. Enjoy!
