Mexican chopped salad
5
Points®
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), shredded
Tomato
1 large, diced
Orange bell pepper
1 medium, diced
Avocado
1 medium, diced
Mango
1 small, diced
Red onion
1 small, diced
Jicama
½ cup(s), diced
Radishes
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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