Photo of Mexican chopped salad by WW

Mexican chopped salad

6
6
6
SmartPoints® value per serving
Total Time
25 min
Prep
25 min
Cook
0 min
Serves
4
Difficulty
Easy
Fresh, crunchy, and flavorful, this salad is fantastic as is or topped with grilled shrimp or chicken—and it’s ready in just 25 minutes. Jicama—a sweet, juicy tuber—is a versatile Latin American ingredient that’s often used to add crunch in a variety of dishes. If mangoes aren’t in season, substitute diced papaya or pineapple. The chipotle peppers in adobo sauce add a wonderful smokiness to this salad, but you can use less if you prefer a milder dish. On the other hand, you can amp up the heat by adding in some sliced habanero peppers, which pair particularly well with mangoes and other tropical fruits.

Ingredients

chopped romaine lettuce

2 cup(s)

fresh tomato(es)

1 large, diced

orange bell pepper

1 medium, diced

avocado

1 medium, diced

mango(es)

1 small, diced

uncooked red onion(s)

1 small, diced

uncooked jicama

½ cup(s), diced

fresh radish(es)

2 large, diced

cilantro

¼ cup(s), fresh, chopped

fresh lime juice

¼ cup(s)

olive oil

2 Tbsp

canned chipotle peppers in adobo sauce

1 item(s), minced (plus 2 tsp adobo sauce)

honey

2 tsp

table salt

½ tsp

Instructions

  1. In a large bowl, combine lettuce, tomato, bell pepper, avocado, mango, onion, jicama, and radish; set aside.
  2. In a small cruet or air-tight container, combine cilantro, lime juice, oil, chipotle, adobo sauce, honey, and salt; shake well.
  3. Pour dressing over salad; toss until combined.
  4. Serving size: 1 1/2 cups

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