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Mexican Vinaigrette Salad

March 12, 2011 by Erica 9 Comments

Mexican Vinaigrette Salad

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 made of corn (which is gluten free but not grain free), so for a grain-free chip, try either my cheese chip I included below, or my nacho cheese chip recipe.

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.

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Mexican Vinaigrette Salad

Servings: 4 side servings
Calories: 301kcal

Ingredients

Salad

  • 1 cup guacamole
  • 1 zucchini trimmed and sliced into bite-size pieces
  • 1 lettuce head chopped or sliced into strips
  • 1/2 cup sliced onions

Pineapple Salsa

  • 1 cup chopped tomatoes
  • 1/2 cup chopped pineapple
  • 1/2 cup cilantro
  • 1/2 cup chopped onion
  • 1 tablespoon lime juice
  • drizzle of honey
  • pinch of salt

Dressing

  • 1 tablespoon apple cider vinegar
  • 1.5 tablespoons honey
  • 1 tablespoon lime juice
  • 1/4 teaspoon chili powder
  • 4 tablespoons olive oil
  • pinch of salt
  • pinch of chipotle or cayenne pepper optional for some heat
US Customary - Metric

Instructions

  • 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.
  • Mix the dressing into the salad and enjoy!

Nutrition

Calories: 301kcal | Carbohydrates: 24g | Protein: 4g | Fat: 24g | Saturated Fat: 3g | Sodium: 102mg | Potassium: 732mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1781IU | Vitamin C: 38mg | Calcium: 60mg | Iron: 2mg

 

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Cheese Chips

When the cheese chips first come out of the oven you can shape them to be curled or half-way folded.
Servings: 20
Calories: 46kcal

Ingredients

  • 2 cups shredded cheddar cheese or other hard cheese
US Customary - Metric

Instructions

  • Preheat the oven to 325 degrees F.
  • Place small bunches of cheese (about 1 to 2 tablespoons full) about 2 inches apart from each other on a piece of parchment paper or non-stick mat.
  • Place the cheese chips in the oven and bake for 10 minutes, or until they are starting to brown.
  • Cool for a few minutes and then munch away!

Nutrition

Calories: 46kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 70mg | Potassium: 11mg | Sugar: 1g | Vitamin A: 113IU | Calcium: 81mg | Iron: 1mg
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Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Sugar, Nut Free, Paleo, Salads, Sauces & Dressings, Specific Carbohydrate Diet (SCD), Vegetarian

Previous Post: « Chocolate Chip Cookies {using brown sugar}
Next Post: Green Scrambled Eggs »

Reader Interactions

Comments

  1. Maria Lameiras

    March 18, 2019 at 10:34 am

    I didn’t make the salad, but made the dressing for a salad I concocted on my own and the dressing is perfect!

    Reply
    • Erica

      March 18, 2019 at 10:18 pm

      Great to hear! thanks 🙂

      Reply
  2. Ina Gawne

    March 13, 2011 at 7:19 am

    Beautiful salad! This would be great with a seasoned chicken breast too.

    Reply
    • Erica

      March 14, 2011 at 6:35 pm

      Yes – definitely. I’m just not eating meat at the moment and it still tastes great.

      Reply
  3. Luana

    March 13, 2011 at 6:42 am

    Truly one gorgeous salad! I look forward to trying this soon.

    Reply
    • Erica

      March 14, 2011 at 6:26 pm

      thanks!

      Reply
  4. Katie @ Nourishing Flourishing

    March 12, 2011 at 3:18 pm

    This looks delicious! I love any salad dressing with apple cider vinegar in it. It gives it some sweet while keeping the tang 😉

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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