Best 4 Mexican Chopped Salad With Toasted Cumin Vinaigrette Recipes

Welcome to the world of flavors, where Mexican chopped salad takes center stage. This vibrant dish is a symphony of fresh, crisp vegetables, tangy dressing, and a hint of toasted cumin that will tantalize your taste buds. With its vibrant colors and textures, this salad is not just a meal but an experience. Prepare to embark on a culinary journey as we explore the best recipe for Mexican chopped salad with toasted cumin vinaigrette.

Check out the recipes below so you can choose the best recipe for yourself!

AVOCADO SALAD WITH TOMATOES, LIME, AND TOASTED CUMIN VINAIGRETTE

Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 large ripe tomatoes, cut into 1-inch chunks, or 20 cherry tomatoes, halved
2 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks
1 large red onion, thinly sliced
Toasted Cumin Vinaigrette, recipe follows
2 cups arugula leaves
1 teaspoon ground cumin
1/4 cup freshly chopped cilantro leaves
1/4 cup fresh lime juice
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon cumin seeds, lightly toasted
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
1/4 cup canola oil
Salt and freshly ground pepper

Steps:

Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.

MEXICAN CHOPPED SALAD WITH TOASTED CUMIN VINAIGRETTE

MEXICAN CHOPPED SALAD WITH TOASTED CUMIN VINAIGRETTE image

Categories Chicken

Yield 4 servings

Number Of Ingredients 13

Ingredients

Cooking spray
2 ears fresh or frozen cob corn, thawed
2 cups cooked chicken breast, pork or shrimp diced
1 (15-ounce) can pinto beans, drained and rinsed
1 cup Monterey Jack or pepper Jack cheese, shredded
1/2 cup Spanish olives, sliced
1/2 cup tomatoes, diced
1 Granny Smith apple, cored and diced
1/4 cup pickled jalapenos, sliced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons olive oil
1 teaspoon ground cumin
1/4 cup cider vinegar

Steps:

Heat a stove-top grill pan or griddle with cooking spray or outdoor grill to medium-high heat to preheat. Place corn on hot pan or grill and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine. For the dressing: Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Mexican Chopped Salad with Honey-Lime Dressing image

Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.

Categories Salad Bean Citrus Leafy Green Tomato Vegetable No-Cook Low Fat Quick & Easy Salad Dressing Healthy Self

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

Steps:

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

CHOPPED SALAD WITH ITALIAN VINAIGRETTE

Chopped Salad With Italian Vinaigrette image

Make and share this Chopped Salad With Italian Vinaigrette recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

6 tablespoons red wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoons dried oregano, crumbled
1/2 teaspoon dry mustard
1/2 teaspoon sugar
1 cup olive oil
8 cups chopped iceberg lettuce, one large head
2 1/2 cups diced cooked chicken
1 1/4 cups chopped seeded tomatoes
8 ounces dry salami, chopped
1 cup shredded mozzarella cheese
3/4 shredded provolone cheese
2/3 cup drained canned chick-peas (optional)
1/2 cup chopped fresh basil
3 green onions, sliced thin
1/8 cup olive (black or green sliced-optional)

Steps:

Vinaigrette:.
Whisk first 7 ingredients in bowl to blend; gradually whisk in oil.
Season with salt and pepper. Can prepare vinaigrette 1 day in advance. Cover and refrigerate; bring to room temperature and rewhisk before using.
Salad:.
Mix all salad ingredients in large bowl.
Toss with enough vinaigrette to cover.
Tip: Toss together vinaigrette and salad base at last minute.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Don't be afraid to experiment with different ingredients. There are many variations of Mexican chopped salad, so feel free to add or remove ingredients to suit your taste.
Make sure to toast the cumin seeds before using them in the vinaigrette. This will bring out their flavor and add a nice smoky touch to the dressing.
Use a light hand with the salt. Mexican chopped salad is typically served with a salty cheese, such as cotija or queso fresco, so you don't want to overdo it with the salt in the dressing.
Serve the salad immediately after assembling it. This will prevent the vegetables from wilting.

Conclusion:

Mexican chopped salad is a delicious and refreshing salad that is perfect for a summer meal. It is packed with fresh vegetables, flavorful dressing, and a variety of textures. The best part about this salad is that it is so versatile. You can easily customize it to your liking by adding or removing ingredients. So next time you are looking for a healthy and satisfying salad, give this Mexican chopped salad a try. You won't be disappointed!