Get ready to spice up your salads with these 18 bold and delicious Mexican-inspired recipes! Whether you’re a fan of grilled chicken, succulent shrimp, or tender steak, we’ve got a recipe that’s sure to satisfy your cravings. From classic taco salads to innovative twists featuring chipotle peppers and jalapeños, each dish is packed with flavor and excitement.
In this article, we’ll take you on a culinary journey through the vibrant flavors of Mexico, where spices, herbs, and chilies come together to create mouthwatering dishes that will leave you wanting more. So go ahead, fire up your grill or prep your kitchen, and get ready to experience the bold and spicy world of Mexican salads!
Grilled Chicken Fiesta Salad with Avocado Dressing
This vibrant salad combines the flavors of Mexico with the creaminess of avocado dressing, making it a perfect summer treat. Grilled chicken adds a satisfying protein boost to this fresh and delicious fiesta.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 ripe avocados
– 1/4 cup freshly squeezed lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled queso fresco (Mexican cheese)
– 1/4 cup chopped fresh cilantro
Instructions:
1. Preheat grill to medium-high heat. Season chicken with cumin, salt, and pepper. Grill for 5-6 minutes per side or until cooked through.
2. In a blender, combine avocado, lime juice, olive oil, garlic, and a pinch of salt. Blend until smooth.
3. In a large bowl, combine mixed greens, cherry tomatoes, queso fresco, and grilled chicken.
4. Drizzle with Avocado Dressing and sprinkle with cilantro.
Cook Time: 15-20 minutes
Spicy Mango and Black Bean Taco Salad
Add a pop of flavor to your taco Tuesday with this vibrant salad that combines the sweetness of mango, heat of jalapeño, and creaminess of avocado. This recipe is perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 ripe mango, diced
– 1 can black beans, drained and rinsed
– 1/2 cup mixed greens
– 1/4 cup crumbled queso fresco (or feta)
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Avocado slices (optional)
Instructions:
1. In a large bowl, combine mixed greens, black beans, mango, queso fresco, and chopped jalapeño.
2. Drizzle with lime juice and olive oil; toss to combine.
3. Season with salt and pepper to taste.
4. Top with avocado slices (if using).
5. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Chipotle Lime Shrimp and Corn Salad
A flavorful and refreshing summer salad that combines the sweetness of corn with the spiciness of chipotle peppers, all tied together with a squeeze of lime juice.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups fresh corn kernels (from about 4 ears)
– 1/4 cup chopped red bell pepper
– 2 tablespoons olive oil
– 2 chipotle peppers in adobo sauce, minced
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, chipotle peppers, and lime juice.
3. Add shrimp to the bowl and toss to coat; season with salt and pepper.
4. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
5. In a separate pan, heat a tablespoon of olive oil over medium heat. Add corn kernels and cook, stirring occasionally, until slightly charred and tender (about 5 minutes).
6. Combine grilled shrimp, cooked corn, and red bell pepper in a bowl; toss to combine.
7. Season with salt and pepper to taste; garnish with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Mexican Street Corn Salad with Cotija Cheese
Add a flavorful twist to traditional corn salad with this Mexican-inspired recipe featuring grilled corn and crumbly Cotija cheese.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 1/2 cup sour cream
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/2 cup crumbled Cotija cheese
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn for 10-12 minutes, turning every 3-4 minutes, until slightly charred.
3. In a large bowl, whisk together mayonnaise, sour cream, lime juice, and cumin.
4. Once corn is cooked, cut off the kernels and add to the bowl.
5. Stir in Cotija cheese, cilantro, and jalapeño (if using).
6. Season with salt and pepper to taste.
7. Cover and refrigerate for at least 30 minutes before serving.
Cooking Time: 10-12 minutes (grilling time) + 30 minutes (chilling time)
Taco Salad with Creamy Cilantro Dressing
This refreshing taco salad is a perfect blend of textures and flavors, topped with a creamy cilantro dressing that adds a burst of freshness to every bite.
Ingredients:
– 1 head of romaine lettuce, chopped
– 1 pound ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 cup diced tomatoes
– 1/2 cup black beans, drained and rinsed
– 1/4 cup crumbled queso fresco (or feta cheese)
– 1/4 cup chopped cilantro
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Creamy Cilantro Dressing (recipe below)
Creamy Cilantro Dressing:
– 1/2 cup plain Greek yogurt
– 1/4 cup mayonnaise
– 2 tablespoons chopped cilantro
– 1 tablespoon lime juice
– 1 teaspoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook ground beef in a skillet until browned, breaking it up into small pieces as it cooks.
3. In a large bowl, combine chopped lettuce, cooked ground beef, diced tomatoes, black beans, and queso fresco.
4. Drizzle with Creamy Cilantro Dressing and toss to coat.
5. Serve immediately.
Cook Time: 20-25 minutes
Jalapeño Lime Blackened Salmon Salad
This zesty salad combines the rich flavor of blackened salmon with the brightness of lime and the spicy kick of jalapeño, all atop a bed of fresh greens.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 2 jalapeños, seeded and finely chopped
– 2 tbsp olive oil
– Salt and pepper to taste
– Mixed greens for serving
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together lime juice, cilantro, and jalapeños.
3. Brush the mixture evenly onto both sides of the salmon fillets.
4. Grill the salmon for 3-4 minutes per side, or until cooked through.
5. Let the salmon rest for 2 minutes before slicing into strips.
6. Combine mixed greens on a plate, top with blackened salmon, and drizzle with any remaining lime-cilantro mixture.
Cooking Time: 12-15 minutes
Southwest Quinoa and Black Bean Salad
This hearty salad combines the nutty flavor of quinoa with the bold taste of black beans, all wrapped up in a colorful package. Perfect for a quick lunch or dinner, this recipe is also a great way to use up leftover veggies.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste
– Chopped fresh cilantro (optional)
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large bowl, combine cooked quinoa, black beans, red bell pepper, onion, and jalapeño.
3. In a small bowl, whisk together olive oil and lime juice.
4. Pour dressing over quinoa mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Garnish with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Poblano and Corn Salad with Lime Vinaigrette
This vibrant salad combines the natural sweetness of corn and poblanos with a tangy lime vinaigrette, perfect for warm weather gatherings or as a light lunch.
Ingredients:
– 2 large poblano peppers, roasted and chopped
– 1 cup frozen corn kernels, thawed
– 1/4 cup red onion, thinly sliced
– 1/4 cup cilantro, chopped
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine poblano, corn, red onion, and cilantro.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the vinaigrette over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is best served chilled, so no cooking required.
Baja Fish Taco Salad with Chipotle Mayo
A flavorful twist on traditional tacos, this Baja-inspired salad combines the freshness of fish with the spicy kick of chipotle mayonnaise. Perfect for a quick and delicious meal or snack.
Ingredients:
– 1 pound fish (such as cod or tilapia), cooked and flaked
– 1/2 cup mixed greens
– 1/2 cup diced red bell pepper
– 1/4 cup chopped cilantro
– 1/4 cup crumbled queso fresco (or feta)
– 1/4 cup chipotle mayonnaise (see below for recipe)
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine mixed greens, red bell pepper, and chopped cilantro.
2. Add the cooked fish on top of the greens mixture.
3. Sprinkle queso fresco crumbles over the fish.
4. Drizzle chipotle mayonnaise over the salad.
5. Season with salt and pepper to taste.
Chipotle Mayonnaise Recipe:
– 1/2 cup mayonnaise
– 1-2 chipotle peppers in adobo sauce, minced
– Salt and pepper to taste
Combine all ingredients in a bowl and stir until smooth. Refrigerate for at least 30 minutes before using.
Cooking Time: 15 minutes
Mexican Chopped Salad with Creamy Avocado Dressing
This vibrant salad combines the freshness of mixed greens with the bold flavors of Mexico, topped with a creamy and indulgent avocado dressing. Perfect for a light and satisfying meal or as a side dish to add some excitement to your plate.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1/2 cup black beans, cooked and rinsed
– 1/2 cup diced red bell pepper
– 1/4 cup crumbled queso fresco or feta cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 ripe avocado, peeled and pitted
– Juice of 1 lime
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, black beans, red bell pepper, and queso fresco.
2. In a blender or food processor, combine olive oil, garlic, avocado, and lime juice. Blend until smooth and creamy.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Spicy Chorizo and Sweet Potato Salad
This vibrant salad combines the bold flavors of Spanish chorizo with the natural sweetness of roasted sweet potatoes, all tied together with a zesty dressing. Perfect for a quick lunch or dinner.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 4 slices of spicy chorizo sausage, sliced
– 1/2 cup mixed greens (arugula, spinach, etc.)
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp olive oil
– 1 tsp honey
– Salt and pepper to taste
– 1 lime, cut into wedges
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Meanwhile, cook chorizo slices in a pan over medium heat until crispy.
4. In a large bowl, combine roasted sweet potatoes, cooked chorizo, mixed greens, and crumbled feta (if using).
5. Drizzle with honey and olive oil; season with salt and pepper to taste.
6. Serve warm or at room temperature with lime wedges on the side.
Cooking Time: 25-30 minutes
Grilled Steak and Avocado Caesar Salad
A classic combination gets a creamy twist with this Grilled Steak and Avocado Caesar Salad recipe. Tender grilled steak pairs perfectly with the richness of avocado, all wrapped up in a refreshing Caesar dressing.
Ingredients:
– 1.5 lbs flank steak
– 2 ripe avocados, diced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp Dijon mustard
– 1 tsp Worcestershire sauce
– 1 head romaine lettuce, chopped
– 1 cup croutons (store-bought or homemade)
– Salt and pepper to taste
– Caesar dressing (homemade or store-bought)
Instructions:
1. Preheat grill to medium-high heat. Season steak with salt and pepper. Grill for 5-7 minutes per side, or until desired doneness. Let rest before slicing.
2. In a large bowl, whisk together lemon juice, olive oil, garlic, mustard, and Worcestershire sauce.
3. Add chopped romaine lettuce and croutons to the bowl. Toss to combine.
4. Slice grilled steak against the grain. Divide salad among plates. Top with sliced steak and diced avocado.
5. Serve immediately and enjoy!
Cooking Time: 20-25 minutes (depending on grill temperature and steak thickness)
Mexican Fruit Salad with Chili-Lime Dressing
A vibrant and refreshing twist on traditional fruit salad, this Mexican-inspired recipe combines sweet and tangy flavors with a kick of heat. Perfect for a light lunch or as a colorful side dish.
Ingredients:
– 1 cup diced fresh pineapple
– 1 cup diced fresh mango
– 1 cup diced fresh strawberries
– 1/2 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– Salt to taste
Instructions:
1. In a large bowl, combine pineapple, mango, and strawberries.
2. In a small bowl, whisk together cilantro, jalapeño, lime juice, and honey until well combined.
3. Pour the dressing over the fruit mixture and toss to coat.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10 minutes (plus chilling time)
Pinto Bean and Roasted Pepper Taco Salad
This recipe combines the creamy richness of pinto beans with the smoky sweetness of roasted peppers, all wrapped up in a crunchy taco salad. Perfect for a quick lunch or dinner!
Ingredients:
– 1 cup cooked pinto beans
– 2 roasted red peppers, diced
– 1/2 cup mixed greens (arugula, spinach, etc.)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled queso fresco or feta cheese
– 1 tablespoon olive oil
– 1 lime, juiced
– Salt and pepper to taste
– 6-8 corn tortilla chips
Instructions:
1. In a large bowl, combine cooked pinto beans, roasted red peppers, mixed greens, cherry tomatoes, and crumbled cheese.
2. Drizzle with olive oil and squeeze with lime juice.
3. Toss to combine and season with salt and pepper as needed.
4. Top with tortilla chips and serve immediately.
Cooking Time: 10-15 minutes (includes cooking time for pinto beans)
Crispy Tortilla Strip and Lime Chicken Salad
A refreshing twist on the classic chicken salad, this recipe combines crispy tortilla strips with zesty lime juice and flavorful chicken.
Ingredients:
– 1 pound cooked chicken breast, diced
– 2 cups mixed greens
– 1/4 cup freshly squeezed lime juice
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped cilantro
– 1 avocado, diced
– Salt and pepper to taste
– 6-8 tortilla strips (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper and arrange the tortilla strips in a single layer. Bake for 5-7 minutes, or until crispy and golden brown.
3. In a large bowl, combine chicken, mixed greens, lime juice, feta cheese, cilantro, and avocado. Season with salt and pepper to taste.
4. Arrange the crispy tortilla strips on top of the salad and serve immediately.
Cooking Time: 15-20 minutes
Smoky Chipotle Ranch Taco Salad
Elevate your taco salad game with this bold and flavorful recipe that combines the richness of smoky chipotle peppers with the creaminess of ranch dressing. This unique twist on a classic salad is sure to please even the most discerning palates.
Ingredients:
– 4 cups mixed greens
– 1 cup cooked black beans, warmed
– 1 cup diced cooked chicken breast
– 1/2 cup crumbled queso fresco or feta cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup smoky chipotle peppers in adobo sauce, drained and finely chopped
– 1/4 cup ranch dressing
– 1 tablespoon lime juice
– Salt and pepper to taste
– Tortilla chips for serving (optional)
Instructions:
1. In a large bowl, combine mixed greens, black beans, chicken breast, queso fresco or feta cheese, and cilantro.
2. Drizzle smoky chipotle peppers over the salad and toss to combine.
3. Pour in ranch dressing and lime juice; toss until the salad is well coated.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional cilantro if desired. Crushed tortilla chips make a great topping.
Cooking Time: 10 minutes
Mexican Cobb Salad with Cilantro Lime Dressing
This vibrant salad combines classic Cobb ingredients with the bold flavors of Mexico, featuring grilled chicken, crispy tortilla strips, and a tangy cilantro lime dressing.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cooked black beans, warmed
– 1/2 cup diced red bell pepper
– 1/4 cup crumbled queso fresco or feta cheese
– 1/4 cup chopped cilantro
– 2 tbsp lime juice
– 1 tsp olive oil
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
Instructions:
1. Grill chicken breast until cooked through, then slice into strips.
2. In a large bowl, combine mixed greens, black beans, red bell pepper, queso fresco or feta cheese, and chopped cilantro.
3. In a small bowl, whisk together lime juice and olive oil for the dressing.
4. Add grilled chicken to the salad and drizzle with cilantro lime dressing.
5. Sprinkle tortilla strips on top of the salad and serve immediately.
Cooking Time: 20-25 minutes
Roasted Corn and Poblano Pepper Salad
Roasted Corn and Poblano Pepper Salad Recipe
Roast fresh corn and poblano peppers with a hint of lime and cumin, then combine with creamy avocado, tangy feta cheese, and crunchy cilantro for a vibrant summer salad.
Ingredients:
– 4 ears of corn, husked and silked
– 2 poblano peppers, seeded and chopped
– 1/2 lime, juiced
– 1 tsp ground cumin
– Salt and pepper, to taste
– 1 ripe avocado, diced
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped cilantro
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, toss corn and poblano peppers with lime juice, cumin, salt, and pepper.
3. Roast in the preheated oven for 20-25 minutes, or until corn is tender and slightly charred.
4. Remove from oven and let cool slightly.
5. Combine roasted vegetables with diced avocado, crumbled feta cheese, and chopped cilantro.
6. Drizzle with olive oil and serve immediately.
Cooking Time: 25 minutes
Summary
Get ready to spice up your mealtime with these 18 mouth-watering Mexican salad recipes! From classic combinations like grilled chicken and avocado to bold flavors like chipotle lime shrimp and corn, there’s something for every palate. With a range of ingredients and dressings, you’ll find inspiration for a quick lunch or dinner that’s both delicious and nutritious. Whether you’re in the mood for tacos, quinoa bowls, or simply a fresh salad with a kick, these recipes are sure to satisfy your cravings.
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