This chopped Mexican salad is the best easy side dish for tacos and enchiladas! It’s topped with savory cilantro lime dressing and crunchy tortilla strips.
Ever wonder what to serve with tacos and enchiladas? Alex and I serve Mexican-style dinners quite a bit. We’d never found a side salad that we loved: until this one! This Mexican style salad is a chopped salad with Latin-style flavors: colorful veggies, cilantro lime salad dressing, and tortilla strips. It all combines into a super-flavorful dish that can be served as a side, or dressed up to work as a healthy main dish salad. It’s got 3 dressings to choose from, based on your tastes (easiest, easy and vegan).
Dress it up: easy add-ons!
You can also dress up this Mexican salad by adding other veggies, beans or cheese. Here’s what we’ve recommended as add-on veggies: and of course, you can choose other favorites! (What would you add? Let us know in the comments.)
- Crispy Tortilla Strips: highly recommended, these add just the right crispy crunch and Mexican-style corn flavor. If you don’t have time, you can skip!
- Crumbled feta or cotija cheese
- Chopped avocado
- Drained and rinsed back beans (salt them to taste before serving)
- Chopped cucumber
- Pickled jalapeños
This Mexican salad recipe is…
Vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Ingredients
- 3 Romaine hearts (8 cups chopped)
- 2 cups baby greens, like baby kale (optional)
- ¼ cup sliced red onions (or Pickled Red Onions)
- ½ cup cherry tomatoes
- 4 radishes
- 1 cup frozen corn kernels, thawed
- 1 handful roasted salted pepitas (pumpkin seeds)
- Dressing (pick one): Cilantro Lime Dressing, Creamy Cilantro Dressing, Chipotle Ranch, or Taco Salad Dressing (fastest)
- Add-ons: Crispy Tortilla Strips, crumbled feta or cotija cheese, chopped avocado, black beans, or chopped cucumber
Instructions
- If using, make the Crispy Tortilla Strips. Or, make them the day before and store in a sealed container in the pantry until serving.
- Make the dressing: Cilantro Lime Dressing, Creamy Cilantro Dressing (pictured), Chipotle Ranch, or Taco Salad Dressing (fastest!)
- Chop the vegetables: Chop the romaine. Thinly slice the red onion . Slice tomatoes in half. Thinly slice the radishes. Defrost the corn. Prepare any other add-on veggies as appropriate. Add a sprinkle of salt on the tomatoes, radishes, and corn to lightly season them.
- Serve: Place the greens on the plate and top with the vegetables (and tortilla strips, if using). Top with the dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.