Zesty Mexican Fiesta Salad
Inspired by the fresh and vibrant flavors found in popular Mexican cuisine, this Zesty Mexican Fiesta Salad is a delightful blend of crunchy lettuce, creamy avocado, tangy queso fresco, and crispy tortilla chips. The salad is topped with a silky-smooth cilantro-lime dressing that infuses every bite with zesty goodness. Perfect for summer gatherings or as a light meal, this recipe is a celebration of textures and flavors that will transport you straight to a sunny patio in Mexico. Serve it as a light lunch, a side dish, or as a vibrant accompaniment to your favorite Mexican entrees.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Freshly squeezed lime juice
2 tablespoons
Olive oil
1/2 cup
Mayonnaise
2 tablespoons
Sour cream
2 tablespoons
Fresh cilantro, coarsely chopped
1/2 cup ((about 1/2 bunch))
Green jalapeno chile
1 (stemmed, seeded, and deribbed)
Garlic cloves, chopped
2
Ground cumin
1/4 teaspoon
Chili powder
1/4 teaspoon
Grated parmesan cheese
2 tablespoons
Olive oil (for toasting seeds)
1 teaspoon
Pumpkin seeds, shelled
1/4 cup
Salt
to taste
Romaine lettuce
2 heads (outer leaves removed, torn into bite-sized pieces)
Red onion, thinly sliced
1 small
Avocado, pitted, peeled, and cubed
1
Yellow corn tortilla chips, lightly crushed
1 1/2 cups
Fresh ground black pepper
to taste
Queso fresco, crumbled
4 ounces
Instructions
1
To prepare the zesty dressing, combine the freshly squeezed lime juice, olive oil, mayonnaise, sour cream, and chopped cilantro in a blender or food processor. Add the jalapeno, garlic, ground cumin, chili powder, and grated Parmesan cheese. Blend until the mixture is completely smooth and creamy. Chill in the refrigerator until you're ready to dress the salad.
2
Next, toast the pumpkin seeds. Heat a small skillet over medium heat and add the olive oil. Once hot, add the pumpkin seeds and toss them continuously for about 3 minutes, or until they are lightly toasted. Be sure to keep an eye on them to prevent burning. Season with salt to taste and set aside to cool.
3
Now, it’s time to assemble the salad! In a large salad bowl, combine the torn romaine lettuce, thinly sliced red onion, cubed avocado, and lightly crushed tortilla chips. Pour the chilled cilantro-lime dressing over the salad and gently toss to coat all the ingredients evenly. Season the salad with salt and fresh ground black pepper to taste.
4
Finally, sprinkle the crumbled queso fresco and toasted pumpkin seeds on top of the salad for a delightful finish. Serve immediately and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Zesty Mexican Fiesta Salad?
It is a vibrant salad featuring romaine lettuce, avocado, queso fresco, and tortilla chips, all tossed in a creamy cilantro-lime dressing.
How do I make the cilantro-lime dressing?
Blend lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeño, garlic, cumin, chili powder, and Parmesan cheese until smooth.
What ingredients are needed for the salad base?
The base consists of romaine lettuce, red onion, cubed avocado, and lightly crushed yellow corn tortilla chips.
How should I prepare the jalapeño for the dressing?
The green jalapeño should be stemmed, seeded, and deribbed before being added to the blender.
How do I toast the pumpkin seeds?
Heat a teaspoon of olive oil in a skillet, add the shelled pumpkin seeds, and toss for about 3 minutes until lightly toasted.
What kind of cheese is used in this recipe?
The recipe uses grated Parmesan cheese in the dressing and crumbled queso fresco as a topping.
Is the Zesty Mexican Fiesta Salad vegetarian?
Yes, this salad recipe is vegetarian-friendly as it contains no meat products.
Can I make the dressing in advance?
Yes, it is recommended to chill the dressing in the refrigerator until you are ready to assemble and serve the salad.
What type of lettuce is best for this salad?
The recipe calls for two heads of romaine lettuce with the outer leaves removed and the rest torn into bite-sized pieces.
How much cilantro is required?
You will need 1/2 cup of coarsely chopped fresh cilantro, which is approximately half a bunch.
What spices are added to the dressing?
The dressing is seasoned with 1/4 teaspoon of ground cumin and 1/4 teaspoon of chili powder.
How many garlic cloves are used?
The recipe requires two chopped garlic cloves for the dressing.
Can I use bottled lime juice?
While freshly squeezed lime juice is recommended for the best flavor, bottled juice can be used in a pinch.
Should the tortilla chips be whole?
No, the yellow corn tortilla chips should be lightly crushed before being added to the salad mix.
How do I prevent the pumpkin seeds from burning?
Keep a close eye on them and toss them continuously in the skillet for about 3 minutes until they are just lightly toasted.
When should I add the dressing to the salad?
Pour the chilled dressing over the lettuce, onion, avocado, and chips just before serving and toss to coat evenly.
How much queso fresco is needed?
The recipe calls for 4 ounces of crumbled queso fresco to be sprinkled on top.
Is the salad spicy?
It has a mild zest from the jalapeño and chili powder, but removing the seeds and ribs from the jalapeño keeps the heat low.
Can I add protein to this salad?
Yes, you can easily add grilled chicken, shrimp, or black beans to make it a more substantial meal.
What is the texture of the dressing?
The dressing is silky-smooth and creamy thanks to the combination of mayonnaise, sour cream, and olive oil.
How do I prepare the onion?
One small red onion should be thinly sliced before being added to the salad bowl.
What kind of oil should I use for the dressing?
The recipe specifies using 1/2 cup of olive oil for the cilantro-lime dressing.
Can I substitute the pumpkin seeds?
Yes, if you don't have pumpkin seeds, you can use toasted sunflower seeds or sliced almonds for a similar crunch.
How do I prepare the avocado?
The avocado should be pitted, peeled, and cubed into bite-sized pieces.
Is this salad good for meal prep?
It is best served immediately once dressed, but you can prep the ingredients and dressing separately in advance.
What should I serve this salad with?
It works perfectly as a light lunch, a side dish, or an accompaniment to Mexican entrees like tacos or enchiladas.
Do I need a food processor?
A blender or food processor is required to achieve the completely smooth and creamy texture for the dressing.
Can I use white onion instead of red?
Yes, though red onion is preferred for its color and slightly milder raw flavor.
How many pumpkin seeds are needed?
The recipe calls for 1/4 cup of shelled pumpkin seeds.
Should the salad be seasoned with salt?
Yes, you should season the toasted seeds with salt and add salt and fresh ground black pepper to the final assembled salad to taste.