Chopped Mexican Salad with Creamy Avocado Ranch

I really like a great crisp salad. This Chopped Mexican Salad with Creamy Avocado Ranch is a scrumptious vegetarian meal or facet dish, however you may as well add rotisserie rooster or grilled steak and make it a whole meal. 
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Chopped Mexican Salad with Creamy Avocado Ranch on a light green platter set on a white marble surface


The Chopped Mexican Salad with Creamy Avocado Ranch:

We begin with a mattress of crispy chopped romaine lettuce then prime it with contemporary tomatoes, black beans, grilled bell pepper, candy grilled corn, grilled inexperienced onions, salty pepitas and Cotija cheese!

Chopped Mexican Salad with Creamy Avocado Ranch on platter with cilantro and dish towel in the background


Let’s Discuss About This Creamy Avocado Ranch Dressing:

This creamy dressing is the perfect! Merely place your favourite ranch dressing in a blender, add a ripe avocado, lime juice, and contemporary cilantro and mix it up. In terms of retailer purchased dressings I’m a bit choosy (NO SEED OILS PLEASE!) so I’ve some suggestions: I actually love Tessemae’s or Primal Kitchen’s Ranch Dressing,each can be found at many grocery shops. I additionally love utilizing  selfmade ranch dressing, which is simpler to make than you may suppose!


This dressing actually takes about 60 seconds to make! It’s so creamy and scrumptious too.

Creamy Avocado Dressing in a small colorful dish on wood table

Such a colourful and delightful meal!

Chopped Mexican Salad with Creamy Avocado Ranch on green platter with lime wedge in the foreground and cilantro and limes in the background 


What to Serve it With:

I serve this salad with my Spicy Lime Rooster for a good looking, wholesome, scrumptious dinner!

Spicy lime chicken on white platter garnished with limes

An attractive facet dish for any Mexican major course.





Key phrase:

dairy-free recipe, simple lunch recipe, mild recipe

Servings: 8 servings

Writer: Linda Spiker


  • 1-2
    olive or avocado oil
  • 1
    massive orange bell pepper, diced
  • kernels shaved from two ears of corn
  • 5
    inexperienced onions, thinly sliced
  • 1
    massive head romaine lettuce, chopped (approx 6 cups)
  • 1/2
    Cotija cheese, crumbled (Cotija is a Mexican cheese discovered at most grocery shops)
  • 1/2
    black beans, rinsed and drained
  • 2
    small roma tomatoes, diced
  • 1/3
    roasted salted pumpkin seeds (pepitas)

Creamy Chipotle Avocado Dressing:

  • 1/2
    of your favourite ranch dressing (see my strategies in weblog put up above)
  • 1
    ripe avocado
  • juice from one lime
  • 1/4
    cilantro leaves faraway from stems

Salad prep:

  1. Prep bell pepper. Place olive oil in sauce pan on medium/excessive warmth.

  2. Add diced bell pepper to pan. Sauté for 5 minutes. Whereas peppers prepare dinner, shave the kernels off corn cobs with a pointy knife. (The simplest manner to do that is in a bowl) Slice inexperienced onions.

  3. Add corn kernels and onions to pan and sauté, stirring steadily for 4 extra minutes. If corn begins popping flip down warmth to medium.

  4. Whereas veggies prepare dinner, place chopped romaine on a platter or in a bowl. Prep beans, tomatoes and cheese, put aside.

  5. When bell pepper and corn are delicate and barely browned take away from warmth and permit to chill. Make dressing.

Dressing prep:

  1. Place all dressing elements right into a blender and mix until clean. Pour over romaine and toss. You could not want all of the dressing.

  2. Pour cooled corn combination, beans, tomatoes, pepitas and Citija cheese on prime of salad. Get pleasure from!


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