Vegan Mexican Chopped Salad with Avocado Dressing

Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.

 

Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.

Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.

 

It’s not the first time I’m making a Mexican chopped salad but it’s the first time I like it so much I would eat it every day for lunch!

 

It’s vegan and gluten-free, it’s packed with dietary fiber and proteins, it looks like a rainbow and the avocado dressing is so good! Besides, it’s very easy to make and it’s a perfect salad for your takeout lunch, barbecue party or even dinner!

 

Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.

 

You have to try making this salad, because you won’t turn back to boring salads ever again. It’s the perfect way to use all the summer produce such as tomatoes, bell peppers, corn, avocados and scallions.

 

I don’t have to tell you how good this salad is for you. OK, I will still write it: black beans make a great protein base, which is important, since the salad is vegan. Bell peppers are the perfect source of carotenoids, vitamins C, B6 and E, as well as health-supportive sulfur and antioxidants.

 

Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.

 

Tomatoes are rich in nutrients, too: they have outstanding antioxidant, vitamin and mineral content, improving digestion, eye sight, preventing skin, hair and bone problems (thanks to biotin) and high blood pressure. Corn is a good source of fiber, antioxidants and carotenoids, supporting digestion and regulating blood sugar levels.

 

Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.

 

Finally, avocados are knows as superfood, being loaded with fiber,antioxidants and most importantly omega-3 fatty acids. They are incredibly rich in nutrients like pantothenic acid, copper, folate, potassium, vitamins B6, C, E and K. As you can see, this salad is really good for you.

 

Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.

 

Just imagine: tangy bell peppers, sweet grilled corn, fresh succulent tomatoes, rich earthy black beans, pungent red onions and scallions meet creamy avocado dressing spiced with cumin and acidified by freshly squeezed tangy lime juice.

 

Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.

 

You won’t even miss meat here because the taste is very well-balanced and rich. If it sounds like a great salad to make for your family, keep reading and find out how to make this vegan Mexican chopped salad with avocado dressing.

 

Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.

 

How to Make Mexican Chopped Salad

 

First, you will need to grill your corn. If you don’t have a broiler, use a griddle pan (that’s what I did and it worked great). All you have to do is to heat a lug of olive oil over medium-high heat and grill the whole corn cob for 15 minutes, lid closed, turning every 5 minutes, until the cob has black burn marks here and there and the kernels are soft (you can check it by piercing the cob with a fork).

 

Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.

 

Let it cool a bit and remove the kernels with a knife. You won’t need any seasoning, as we will have a creamy avocado dressing to go with it.

 

While your corn is grilling, chop the veggies. I used red and green bell pepper, red and yellow tomatoes, red onion, scallions and avocado. Dice everything and arrange on two plates, creating sections (or in any other way you like). Add pre-boiled (or canned) black beans and corn kernels. By now, you are 90 % done. Wasn’t it easy?

 

Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.

 

How to Make Avocado Dressing

 

For the dressing, pit and peel avocado, add a pinch of cumin, salt, black pepper, lime juice, extra virgin olive oil and water and process with an immersion blender until smooth. This dressing is perfect for any salad, so you will find yourself making it over and over again. Feel free to double or triple the batch (believe me, it’s worth it) and refrigerate in an air-tight container or jar for up to 3 days.

 

Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.

 

Here is the full recipe of my vegan Mexican chopped salad with avocado dressing. I hope you and your family will enjoy it and make it one of your go-to salads.

 

Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.

I made a video to show you how to make this recipe, so I hope it will be helpful for you. I adjusted the recipe a bit according to the comments. I tested it again to make sure it’s really tTHE BEST vegan Mexican chopped salad ever. You’ll love the dressing, believe me. Please leave a comment below if you make this salad. I’d love to hear your feedback!

Here is a video showing you how to make Vegan Mexican Chopped Salad with Avocado Dressing!

 

Print Recipe
Vegan Mexican Chopped Salad with Avocado Dressing
Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.
Votes: 198
Rating: 3.43
You:
Rate this recipe!
Course Salad
Cuisine Mexican
Cook Time 20 minutes
Servings
Ingredients
For the vegan Mexican chopped salad:
  • 2 teaspoons olive oil
  • 1 ear corn husks and silk removed
  • 2 bell peppers red and green
  • 4 medium-sized tomatoes red and yellow
  • 1/2 red onion
  • 2 scallions
  • 1 avocado
  • 170 grams or 1 cup pre-boiled or canned black beans
For the avocado dressing:
  • 1 avocado
  • 80 ml or 1/2 cup water (more to adjust the consistency)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lime juice
  • 1/4 teaspoon cumin
  • salt and freshly ground black pepper to taste
Course Salad
Cuisine Mexican
Cook Time 20 minutes
Servings
Ingredients
For the vegan Mexican chopped salad:
  • 2 teaspoons olive oil
  • 1 ear corn husks and silk removed
  • 2 bell peppers red and green
  • 4 medium-sized tomatoes red and yellow
  • 1/2 red onion
  • 2 scallions
  • 1 avocado
  • 170 grams or 1 cup pre-boiled or canned black beans
For the avocado dressing:
  • 1 avocado
  • 80 ml or 1/2 cup water (more to adjust the consistency)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lime juice
  • 1/4 teaspoon cumin
  • salt and freshly ground black pepper to taste
Votes: 198
Rating: 3.43
You:
Rate this recipe!
Instructions
  1. GRILL YOUR CORN: Use a broiler or a griddle pan. Heat a lug of olive oil over medium-high heat and grill the whole corn cob for 15 minutes, lid closed, turning every 5 minutes, until the cob has black burn marks here and there and the kernels are soft (you can check it by piercing the cob with a fork). Let it cool a bit and remove the kernels with a knife.
  2. CHOP THE VEGGIES: While your corn is grilling, chop the veggies. Dice red and green bell pepper, red and yellow tomatoes, red onion, scallions and avocado and arrange on two plates, creating sections (or in any other way you like). Add pre-boiled (or canned) black beans and corn kernels.
  3. MAKE THE DRESSING: Pit and peel avocado, add water, olive oil, lime juice, cumin, a pinch of salt and freshly ground black pepper and process with an immersion blender until smooth. Pour the dressing over the salad. Enjoy!
Recipe Notes

Refrigerate the avocado dressing in an air-tight container or jar for up to 3 days.

 

nutritious-information-vegan-mexican-chopped-salad-avocado-dressing

 

Let me know when you make this recipe, I would love to know how it turned out.

 

P.S. For a similar veggie bowl recipe you can make for dinner, check these Healthy Veggie Bowls: Roasted and Stir Fried Veggies with Avocado Dressing.

 

Best,

Elena

Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.
Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.
Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.

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39 Comments

  • Jan Barrett

    I just made this salad. It looks beautiful, but the dressing seems a bit tart. Should I add a little honey, or is it supposed to be this way?

  • Lisa Sessa

    I made this last night because my son’s vegan girlfriend came for dinner. I increased the ingredients fourfold and it was a hit – even with the carnivores! Thanks for a great recipe.

  • Jeni

    Salad was great. I changed the veggies up a little bit to use what I had on hand. I really love it. I made enough for the week, just will make more dressing every few days.

    Thanks!

  • Louise

    Hi there… Saw the salad online… Made the salad… Was amazing… I personally do not like cumin… So I adapted the dressing slightly by taking out the cumin and adding just a couple of hints of Chipotle and Ancho pepper to it… The smokiness landed a beautiful flavour to the overall taste of the salad ! Thanks for sharing… Louise

  • marsh

    Not enough protein content for the amount of calories in the recipe for a body builder who must also restrict calories

  • Jessica

    Hi! How far in advance can we make this salad? I’d like to to meal prep forces for week using this recipe.

    • Elena Szeliga

      Hi Jessica! Great question and awesome idea, I love how time-saving meal prep is! First of all, I would suggest you keep the salad separate from the dressing and don’t cut cherry tomatoes and avocado until you are ready to serve it. I think it could be stored for a maximum of 4 days under these conditions. Hope it helps!

  • Debby

    Hi, Elena!

    I’m a vegetarian and I love salads, but I can’t stand avocados! Could you recommend another dressing I could use for this? Thank you so much!

  • Danielle

    Hi Elena!

    I’m trying to make healthier meals for myself and love finding ideas on Pinterest. I saw this and thought it looked delicious (minus tomatoes, I’m can’t do raw tomatoes).

    I just got home after a long, busy morning and whipped this together with what I had on hand. The red onions are a bit overpowering, but I omitted the tomatoes (for reason stated above) and the chopped avocado and scallions because I didn’t have any on hand. I used my last avocado for the dressing and used fresh lemon juice because I didn’t have a lime.

    Overall, it’s pretty good!! I will definitely add this to my weekly menu and make sure I have all of the ingredients.

    Oh, I also sauted frozen organic corn in olive oil instead of using a cob because that’s what I had.

    Thanks for sharing this recipe!! I love the dressing and will be using for other things as well!!

  • Angela

    We are having the salad for dinner tonight and it is fabulous! The avocado dressing with the cumin is awesome! Love the flavors! We added a small bed of lettuce in the bottom and made the salad exactly as the recipe called! Will make extra for next time! Could eat the dressing with a spoon!!!😜

    • Elena Szeliga

      Hi Angela, I’m so glad to hear that you enjoyed the salad! And good job tweaking it by adding lettuce! I do the same with the dressing every time I make this salad, so at some point I started to make a double batch 😉

  • David LeBlanc

    Made this for dinner tonight after seeing this on Pinterest.

    We are remodeling the house and living through the construction, so we need meals that are simple to make. This fit the bill perfectly. I made some quinoa to use as base or foundation for the rest of the ingredients.

    The dressing is tasty and versatile.

    • Elena Szeliga

      Hi David, thank you so much for stopping by and leaving your kind feedback! I’m happy you enjoyed the salad. Great idea with the quinoa btw! I will post another recipe with quinoa and slightly different dressing soon. Cheers!

  • Angie Smith

    Made this for dinner today, added a few more veggies, corn and beans. My kids loved it! I am still trying to get them to enjoy being vegan (their dad refuses). It is still a work in progress, this recipe definately helped!

    • Elena Szeliga

      Hi Angie, thank you so much for stopping by and writing a comment! I’m so happy you and your family enjoyed the salad! If you want to impress your husband with a completely plant-based dish that is always a major hit in my house, check my Ratatouille recipe. Cheers!

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