If you love salads and Mexican food (like I do) you’ll appreciate this recipe. I was inspired by a local chain of Mexican restaurants in the Seattle area called Acapulco Fresh. Their Mexican vinaigrette salad is the only thing I order when I’m there. So here’s my version of a Mexican vinaigrette salad.
There’s a bit of prep work involved here, but once you have the salsa, dressing, and salad ingredients made, it’s so simple to combine. And all the essential ingredients can be stored in the refrigerator until you’re ready to eat. The only thing I like to prepare right before I eat is the guacamole – mostly to prevent it from turning brown. You can prevent guacamole from turning brown (due to exposure to air) by adding lemon (or lime juice) and sealing it well.
You can make this salad as heavy or light as you like. I always have guacamole with it, but you can also add beans, sour cream or yogurt, and other kinds of salsas on top. And of course adding a pile of chips does the trick too. (The chip in the photo is a corn-based tortilla chip)
Tip If you don’t like pineapple in your salsa, just remove it and the honey from the salsa recipe and you’ll have a straight-up fresh salsa. And of course, feel free to add other spicy stuff to this salsa – I’m kind of a wimp when it comes to spicy stuff, but I can see adding jalapeno pepper or a sprinkle of chipotle powder.
Another thing I do sometimes is lightly saute the salad ingredients (not the lettuce or guacamole though) in some salt and olive oil to have a slightly warm salad. Kind of like having a vegetable fajita.
Mexican Vinaigrette Salad (makes 2 servings)
- 1 zucchini, sliced into bite size pieces
- 1 head of romaine lettuce, sliced and chopped into bite size strips
- 1/2 cup of sliced onions (red or yellow)
- 1/2 cup of sliced peppers (red, orange, or yellow)
- 1 cup of chopped tomatoes
- 1/2 cup of chopped pineapple
- 1/2 of chopped cilantro
- 1/2 cup of chopped yellow onion
- 1 tablespoon of lime juice
- a drizzle of honey (or other sweetener) and a pinch of salt
- 1 tablespoon of apple cider vinegar
- 1 1/2 tablespoons of honey (or other sweetener)
- 1 tablespoon of lime juice
- 1/4 teaspoon of chili powder
- 4 tablespoons of olive oil
- pinch of salt (optional)
- pinch of chipotle or cayenne pepper (optional)
- Prepare the dressing by mixing all the ingredients together except the oil until the honey dissolves. I almost always melt the honey a bit so that it dissolves well. Next, add the olive oil and shake well.
- Prepare the salsa either by chopping all the ingredients by hand and combining them, or place them in a food processor and pulse a few times to chop and blend everything.
- Place the romaine lettuce on a plate, top with the other salad ingredients, and then top with guacamole and other personal additions.
- Pour the dressing over the salad and enjoy!