Bold and Bright Mexican Chopped Salad with Fresh Herb Vinaigrette

Fresh, crunchy, and full of vibrant color, this Mexican chopped salad is everything you want in a light, nutrient-packed dish. Whether you’re serving it on its own or pairing it with grilled meat, it’s one of those recipes that feels both healthy and indulgent. The combination of romaine lettuce, sweet corn, juicy tomatoes, crisp cucumbers, and creamy avocado makes each bite satisfying and balanced.

What sets this salad apart is its simplicity—no complicated prep, no long list of ingredients—and yet it delivers bold flavor and texture in every serving. A drizzle of sherry vinegar dressing brings it all together with tang, subtle sweetness, and a light herbaceous kick. While the original version could include bacon, we’ve reworked this to be fully free of pork or ham, making it accessible for more households and dietary preferences.

Perfect for a summer picnic, meal prep, or a side dish at a weeknight dinner, this is the kind of salad you’ll return to again and again.

Ingredients and Preparation

For the Salad Base:

• 1 large head of romaine lettuce, washed and chopped into bite-sized pieces
• ½ English cucumber, peeled or unpeeled, diced evenly
• 1 small red bell pepper, seeds removed, chopped
• 1 small yellow bell pepper, seeds removed, chopped
• 150 g cherry or grape tomatoes, halved
• 1 small red onion, finely chopped
• 2 cooked ears of corn, kernels removed (or 1 cup thawed frozen corn)
• 1 medium avocado, peeled, pitted, and diced
• 2 tablespoons fresh cilantro, finely chopped (optional, but adds great aroma and flavor)

For the Herb Vinaigrette:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons sherry vinegar (or red wine vinegar if unavailable)
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup (or honey, optional for sweetness)
• Salt and pepper, to taste
• Optional: 1 clove garlic, finely grated or crushed

Optional Additions for Serving:

• Grilled chicken breast, sliced thinly
• Grilled flank steak, chopped or sliced
• Black beans or chickpeas, for added protein
• Crumbled feta or queso fresco, for a salty, creamy bite

Step-by-Step Instructions

1. Prep the Veggies

• Chop and rinse romaine lettuce thoroughly, then dry using a salad spinner or paper towels.
• Dice the cucumber, removing seeds if overly watery.
• Chop red and yellow bell peppers into small, uniform pieces.
• Halve the cherry or grape tomatoes.
• Finely dice the red onion and set it aside in cold water for 5 minutes to mellow its sharpness. Drain before using.
• Cook and cool the corn if using fresh. Slice kernels off the cob. If using frozen corn, thaw and pat dry.
• Dice avocado last to prevent browning too early.

2. Make the Dressing

• In a small jar or bowl, combine:
  • Olive oil
  • Sherry vinegar
  • Dijon mustard
  • Maple syrup or honey (if using)
  • Salt and pepper to taste
  • Grated garlic, if using
• Whisk well or shake the jar until fully emulsified and smooth.

3. Toss the Salad

• In a large salad bowl, add all prepped ingredients:
  • Lettuce
  • Cucumber
  • Peppers
  • Tomatoes
  • Corn
  • Red onion
  • Avocado
  • Cilantro
• Gently toss together to distribute evenly.

4. Add Dressing

• Drizzle about half of the vinaigrette over the salad and toss gently.
• Taste and add more dressing if needed, or serve the rest on the side.

5. Top with Optional Additions

• Add slices of grilled chicken or beef on top if desired.
• Sprinkle with black beans, chickpeas, or cheese if using.
• Serve immediately for best texture.

Beginner Tips and Notes

• Keep Avocado Fresh: Toss diced avocado with a little lime or lemon juice before adding it to the salad to keep it from browning.
• Crisp Lettuce Tip: After washing, store lettuce in the fridge wrapped in paper towels to keep it crisp until you’re ready to use it.
• Milder Onion Flavor: Soaking the diced red onion in cold water for a few minutes before using makes its flavor more mellow and pleasant.
• Vinegar Swaps: If you don’t have sherry vinegar, red wine vinegar or white wine vinegar will work just as well.
• Don’t Overdress: Start with less vinaigrette and add more if needed. Too much dressing can make the salad soggy.
• Meal Prep Ready: Chop the vegetables ahead of time (except avocado and dressing). Store separately in the fridge, then toss together right before serving.
• Customizable Base: Feel free to add other veggies like shredded carrots, radishes, or zucchini if you have them on hand.
• Vegan-Friendly: Skip cheese and meat, and you still have a hearty, flavorful vegan salad.

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Serving Suggestions

This chopped salad is incredibly versatile and works for a variety of meals:

As a Side Dish:

• With grilled meats – The fresh ingredients complement grilled chicken, steak, or even fish.
• Next to spicy mains – Serve with enchiladas, tacos, or spicy rice bowls to balance heat with cool crunch.

As a Main Course:

• Add protein – Top with grilled chicken, steak strips, or plant-based protein like tofu or black beans.
• Make it a grain bowl – Serve over quinoa or brown rice for a more filling lunch.
• Use it in wraps – Spoon into a tortilla or lettuce wrap with extra protein and enjoy on-the-go.

For Entertaining:

• Potluck-perfect – Bring the base in a bowl and the dressing in a jar. Toss just before serving for a crisp salad that travels well.
• Colorful platter – Present the ingredients layered on a large serving tray, allowing guests to build their own.

Final Thought

This Mexican chopped salad is more than just a side—it’s a celebration of color, freshness, and simplicity. With just a handful of everyday ingredients, it creates a harmonious balance of crunchy, creamy, sweet, and tangy in every bite. Whether you’re looking for a healthy meal prep option, an easy side for dinner, or something fresh to serve guests, this recipe delivers every time.

It’s also a great canvas for creativity. You can add whatever seasonal vegetables, proteins, or grains you have on hand, or keep it clean and simple. The sherry vinaigrette elevates it with a subtle zing, tying all the components together without overpowering them.

Try it once, and it may just become your go-to salad—not because it’s trendy or difficult, but because it’s dependable, customizable, and genuinely delicious.