Mexican Side Salad with Creamy Avocado-Cilantro Dressing
A Mexican twist on the classic wedge salad with black beans, peppers, corn, crunchy tortilla strips, and more!! Easy, healthy, and the dressing is so flavorful!!
Prep Time10 minutesmins
Cook Time18 minutesmins
Total Time28 minutesmins
Course: Salad
Cuisine: Mexican
Keyword: dressing for Mexican salad, Mexican green salad, Mexican salad dressing, Mexican salad ideas, Mexican side salad, Mexican wedge salad
Servings: 4
Calories: 619kcal
Author: Averie Sunshine
Ingredients
Salad
8small4-inch corn tortillas, cut into 1/4-inch wide strips
1tablespoonolive oil
1teaspoonkosher saltor to taste
1head iceberg lettucecored and quartered into wedges
½cupcornI used frozen
½cupred bell peppersdiced small
½cupcooked black beans
½cupred onionfinely minced
1cupgrated queso frescoa shredded Mexican cheese blend may be substituted
Dressing
1medium ripe Hass avocadopeeled and pitted
1 ½ to 2cupscilantro leaves from about 1 medium bunch cilantrostems discarded, loosely packed in measuring cup
6ouncesGreek yogurtI used 0% fat; sour cream may be substituted
3 to 4tablespoonslime juice
1green oniontrimmed and sliced into about 6 segments
1 to 2clovesgarlicpeeled
1teaspoonsaltor to taste
½teaspoonpepperor to taste
pinchcayenne pepperoptional and to taste
½ to 1teaspoongranulated sugaroptional and to taste
1 to 2tablespoonswateroptional and as necessary for consistency
Instructions
Make the tortilla strips: Preheat oven to 375F, line a baking sheet with a Silpat or foil to save cleanup time, loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside. While strips bake, assemble the salad.
Make the salad: Place each wedge of lettuce on a separate plate and evenly sprinkle each wedge with corn, red peppers, black beans, and red onion; set aside.
Make the dressing: To the canister of a blender, add the avocado, cilantro, Greek yogurt, lime juice, green onions, garlic, salt, pepper, optional cayenne pepper, sugar, and blend on high speed until smooth and well combined. If necessary for consistency, add the water. Taste dressing to check for seasoning balance and make any necessary adjustments, i.e. more salt, pepper, sugar, lime juice, etc.
Drizzle desired amount of dressing over each salad, evenly sprinkle with cheese, tortilla strips, and serve immediately.
Notes
You will have extra dressing which will keep airtight in the fridge for up to 1 week. Extra tortilla strips will keep airtight at room temp for up to 5 days.