Chopped Mexican Salad

Talk about a masterpiece salad! Romaine, corn, tomato, avocado, green apple, red onion and crushed tortilla chips give it amazing flavor and texture. If that’s not enough, it’s dressed with a delightful citrus-enhanced vinaigrette complete with fresh garlic and Mexican spices.

Yield Serves 4



  • 1/2 t. ground cumin
  • 1/2 t. ground coriander
  • 1/8 t. chili powder
  • 1 t. garlic, minced
  • 1/4 cup fresh orange juice
  • 1/2 t. orange zest
  • 1/4 cup fresh lime juice
  • 1/2  t. lime zest
  • 1 shallot, minced
  • 1 1/2 T. agave syrup or honey
  • 1/3 cup extra virgin olive oil
  • Kosher salt & freshly ground pepper


  • 1 small head romaine lettuce, cut into 1/2-inch strips
  • 2  medium tomatoes, cored, seeded and diced
  • 1 small red onion, diced
  • 1 medium green apple, peeled, cored and diced
  • 1/2 C. fresh corn kernels (cut from 1 ear of corn)
  • 1 1/2 C. crushed tortilla chips
  • 1 avocado, peeled, seeded and diced  

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Place spices in a mini food processor, along with garlic, orange juice and zest, lime juice and zest, shallot, agave, and olive oi; puree. Season generously with salt and pepper; set aside.

In a large bowl, combine lettuce, tomatoes, red onion, apple and corn kernels. Toss well. Drizzle with dressing. Toss until well-coated. Top with avocado and tortilla chips, tossing gently again; serve.