Mexican Chopped Salad with Cilantro Lime Yogurt Avocado Dressing is so light, no one will guess the secret ingredients in the creamy dressing. The non-fat dressing is deceptively rich and creamy tasting. 148 calories/2 Freestyle points per serving).
Last week, we started our Fall Bible Study and I volunteered to bring a savory dish. It was the perfect opportunity to test out a recipe for a Mexican chopped salad similar to one served at a local restaurant that I love.
It’s chock full of different ingredients – jicama, cucumber, avocado, tomatoes, and lettuce. I wanted to make this salad a little heartier so I added some beans which I marinated in fajita spices. I had spotted a Fajita Salad with Creamy Cilantro-Lime Sauce recipe on Cooking Light, and used the spice combination from that recipe.
For the Creamy Cilantro Lime Dressing, I made an ultra light dressing that tasted decadent. It’s actually 100% oil free.
The trick to making this dressing creamy? Nonfat Greek yogurt and a whole avocado. It’s sweetened with a little honey to round out the flavor and thinned with a little water. A few pickled jalapeno peppers add a bit of zing.
Watch how easy this Mexican chopped salad recipe is to make:
Mexican Chopped Salad with Cilantro Lime Yogurt Avocado Dressing
Ingredients
Salad
- 3 heads romaine hearts or baby kale, Spring greens
- 2 tomatoes chopped
- 1 English cucumber chopped
- 1 jicama peeled, chopped
- 2 scallions chopped
- 1 avocado chopped
- grated Cojita cheese optional
Seasoned Black Beans
- 1 1/2 cups cooked black beans
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/8 teaspoon salt
- 1/8 teaspoon fresh ground pepper
Cilantro Lime Yogurt Avocado Dressing
- 1 cup non-fat Greek yogurt
- 1 avocado
- 1/2 cup cilantro leaves
- 1/2 cup chopped scallions
- 1 tablespoon raw honey
- 2 pickled jalapeno pepper slices
- juice from one lime
- salt and pepper to taste
- 1/2 cup water
Instructions
Salad
-
Place salad ingredients in a large bowl. In a small bowl, mix together ingredients Seasoned Black Bean ingredients. Add to salad bowl.
Cilantro Lime Yogurt Avocado Dressing
-
To make Creamy Cilantro Lime Greek Yogurt Avocado Dressing, place all dressing ingredients in food processor except water. Process until smooth; gradually add water to thin out dressing. Serve with salad.
Recipe Notes
2 Freestyle points per serving.
If you like this Mexican Chopped Salad recipe, you might also like:
What a fun salad! It’s kind of like a rainbow fiesta in your mouth!
You make the BEST salads, Jeanette! And this is no exception…from your vibrant arrangement of ingredients to the amazing salad dressing, this is a winner!!! Now if we could only all get together to sample everything on this menu!
This looks simply amazing. I’m definitely partial to tex-mex cuisine and this looks delish…especially the dressing!
I love the sound of this; everything about it appeals to me!
Yum! That dressing sounds absolutely amazing!
Loving this salad and how beautiful it is! That dressing is my kind of dressing.
Yum! One of my favorite salads and I love LOVE the dressing recipe!
I can why the ladies love your salads. So refreshing, light and nourishing! Love it, Jeanette.
I really love the look of this salad, especially the beans! And an avocado dressing is simply perfect–love the healthy fat and irresistible creaminess of avocado. I like your addition of pickled jalapenos–so full of flavor!
What a gorgeous salad! I love how you lightened up the dressing but loaded it with flavor. A perfect salad for our Tex-Mex meal.
Looks so yummy! Can’t wait to try the dressing…I have a thing for cilantro! Thanks 🙂
Thanks you all – it’s always fun to make healthy salads for large gatherings!
I love this salad and that dressing…wow! Perfect addition to our progressive dinner menu for this month.
This is such a beautiful salad, Jeanette! I really love the sound of the cilantro lime dressing. So refreshing and light!
This salad is right up my alley! So delicious! Thanks for making this gorgeous salad to our incredible Progressive Eats.
What a great salad and a fabulous dressing! Wow! This is really on my must-make list! And this is really a great, cool, fresh addition to our Tex-Mex Meal!
This sounds similar to a slaw that I just took to a bbq at a friend’s house and it was really popular. What fantastic flavors and texture you have going on here, Jeanette!
How long does the dressing stay good for?
Thanks! Can’t wait to make and try this!
The dressing is good for a few days – after that, it may turn brown due to the avocado in the dressing.