Mexican Salad
20 minutes
1313 reads
About Mexican Salad
This vibrant Mexican Salad is not just a delectable accompaniment to your dinner—it can be a sumptuous, satisfying meal all on its own. Brimming with the zesty flavors of olive oil, coriander, garlic paste, oregano, and a splash of lemon juice, it brings a burst of freshness to your table at brunch or any time of day.
Looking to make healthier choices? Swap your typical dinner for this wholesome salad and support your weight loss journey, especially if you’re managing thyroid, diabetes, or hormonal concerns. Enjoy a dish that’s as nutritious as it is delicious, and discover a new favorite way to eat well without sacrificing flavor.
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
- 2 Olive Oil or dressing for dressing tbspn
- 1 tbsp Coriander 1 tbsp as needed, dhania
- 1 tsp Garlic Paste
- 2 tsp Oregano Flakes
- 2 Lemon Juice tbspn
- 3/4 tsp Cumin Seed jeera
- 1/4 tsp Chilli Flakes
- 2 Lettuce for salad
- 1 Tomato chopped
- 1/2 cup Corn
- 1/2 cup Beans boiled
- 1 tbsp Spring Onions chopped
Instructions
- Mix all the dressing ingredients in a glass.
- Mix all the chopped vegies in a bowl. Add the dressing and toss the ingredients. Mix the salad thoroughly.
- The delicious mexican salad is ready to be served
Recipe Notes
Additional Tips
- For extra crunch and protein, add a handful of roasted chickpeas or black beans; they pair well with the spices and boost the salad’s satiety, making it even more suitable for a brunch main.
- If you prefer a smokier flavor, lightly toast the cumin powder and garlic paste in olive oil before mixing into the salad—this releases deeper aromas and mellows the garlic bite.
- To cater to an Indian palate, you can sprinkle a bit of chaat masala or add diced raw mango for an extra tangy, street-food-inspired twist.
- Leftover salad can be stored in an airtight container for up to 24 hours, but keep the dressing separate if prepping ahead to prevent the veggies from becoming soggy.
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Recipe Nutrition
Calories: 464kcalCarbohydrates: 6gProtein: 1gFat: 50gPolyunsaturated Fat: 15gMonounsaturated Fat: 30gFiber: 2gSugar: 2g
Shakuntla Tulshyan
Articles: 90
5 Comments
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This looks fantastic! Appreciate the share.
Such a tempting dish! Thank you.
Absolutely mouthwatering! Great share.
Looks so yummy! Excited to make it.
This is so inspiring! Can’t wait to cook it.