Tex-Mex Chopped Salad
The recipe Tex-Mex Chopped Salad can be made in roughly 30 minutes. One serving contains 315 calories, 8g of protein, and 23g of fat. For $1.06 per serving, you get a salad that serves 8. 82 people have made this recipe and would make it again. It is brought to you by Cinnamon Spice and Everything Nice. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. A mixture of olive oil, cucumber, juice of lime, and a handful of other ingredients are all it takes to make this recipe so tasty. Overall, this recipe earns a solid spoonacular score of 53%. If you like this recipe, you might also like recipes such as Tex-Mex Chopped Salad, Tex-Mex Chopped Salad, and Tex-Mex Chopped Salad.
Servings: 8
Preparation duration: 30 minutes
Ingredients:
1 avocado, diced
2/3 cup diced black olives (I forgot to add mine so you won't see them in the pictures)
1 can (10 ounces) pinto beans (or black beans), drained and rinsed
1/8 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/4 teaspoon coarse salt
1 cup crushed white corn tortilla chips
2/3 cup diced cucumber or zucchini
1 teaspoon Dijon mustard
1 heaping teaspoon chopped fresh cilantro
1 clove minced garlic
1 - 2 teaspoons honey
1/4 cup diced jalapenos (I use jarred, nacho sliced)
zest and juice of 2 limes
1 teaspoon fresh lime juice
1/3 cup extra-virgin olive oil
3/4 cup shredded or cubed sharp cheddar cheese, colby jack or pepper jack
1/2 cup raw green pumpkin seeds
1/3 cup diced red onion
2 - 3 cups finely chopped or shredded iceberg or romaine lettuce
salt and pepper, to taste
2/3 cup diced tomatoes, seeds removed
Equipment:
whisk
bowl
oven
baking sheet
Cooking instruction summary:
Whisk the lime zest, juice, mustard and honey together in a small bowl. Slowly drizzle in the oil while whisking and continue whisking until creamy and well combined.Mix in the cilantro and salt and pepper to taste. If it's too tart add a little more honey. Refrigerate.Preheat the oven to 325 degrees F. In a small bowl toss all the pumpkin seed ingredients together. Spread out on a small baking sheet and bake 8 - 10 minutes until crunchy and browned. Let cool.In a large bowl toss all the salad ingredients together (including the pumpkin seeds) except the lettuce and tortilla chips. Add the dressing a little at a time and toss until lightly coated (you may not need it all - save some for when you add the lettuce). Refrigerate at least 30 minutes or longer. When ready to serve add the lettuce and tortilla chips, toss and add more dressing if needed. Season with salt and pepper to taste. Serve cold or at room temperature. Best eaten the day it's made.
Step by step:
1. Whisk the lime zest, juice, mustard and honey together in a small bowl. Slowly drizzle in the oil while whisking and continue whisking until creamy and well combined.
2. Mix in the cilantro and salt and pepper to taste. If it's too tart add a little more honey. Refrigerate.Preheat the oven to 325 degrees F. In a small bowl toss all the pumpkin seed ingredients together.
3. Spread out on a small baking sheet and bake 8 - 10 minutes until crunchy and browned.
4. Let cool.In a large bowl toss all the salad ingredients together (including the pumpkin seeds) except the lettuce and tortilla chips.
5. Add the dressing a little at a time and toss until lightly coated (you may not need it all - save some for when you add the lettuce). Refrigerate at least 30 minutes or longer. When ready to serve add the lettuce and tortilla chips, toss and add more dressing if needed. Season with salt and pepper to taste.
6. Serve cold or at room temperature. Best eaten the day it's made.
Nutrition Information:
covered percent of daily need
