Go Back Email Link
+ servings
Mexican Salad
Print Recipe
5 from 3 votes

Mexican Salad

Make a simple Mexican salad to accompany your Mexican-themed dinner without a lot of ingredients. With a tasty cilantro lime dressing, this salad is perfect to bring to a party or to complement any Mexican dinner.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8
Calories: 140kcal


Cilantro Lime Dressing

  • 1 avocado pitted (or ½ cup plain unsweetened vegan yogurt)
  • 1 cups fresh cilantro
  • 1 garlic clove
  • ¼ cup lime juice
  • 2 teaspoons maple syrup
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • ½ cup water

Salad Ingredients

  • 1 head Romaine lettuce chopped
  • 1 cup cilantro chopped
  • 1 red onion cut into slivers
  • 1 English cucumber cut in slices and quartered
  • 1- pint grape tomatoes cut in half
  • 8 radishes sliced thin
  • 1 cup baby bell peppers cut into rings, or one red bell pepper, diced
  • 1 avocado sliced
  • 2 limes cut into wedges
  • 2 jalapenos deseeded sliced (optional)


Cilantro Lime Dressing

  • Choose avocado, vegan yogurt, or NOTHING. The dressing is good regardless of your choice or if you leave the avocado or yogurt out.
  • Combine all the ingredients in a high-speed blender and blend until smooth.
  • Refrigerate until ready to use.

Preparing the salad

  • Place the cut Romaine lettuce on the base of the platter or bowl
  • Then mix in the cilantro as if it were lettuce instead of a garnish.
  • Place the cut vegetables around the salad so they are evenly distributed in colors and surfaces.
  • Place lime wedges around the edges for additional lime if wanted and for color.
  • Do not add the avocado until right before serving.
  • Serve the dressing on the side or drizzle over the salad before serving.


  • Do not add the avocado to the salad until before serving to prevent it from turning brown.
  • I used a crinkle cutter to make my cut vegetables prettier.
  • Prepare the salad 1-2 days before to help with food preparation.
  • Add lime zest to the dressing for a more profound lime flavor.
  • If you don't like cilantro, skip it or substitute basil or parsley.
  • Use plain, unsweetened vegan yogurt instead of the avocado for a quick and easy substitution.


Serving: 8g | Calories: 140kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 311mg | Potassium: 793mg | Fiber: 8g | Sugar: 7g | Vitamin A: 8671IU | Vitamin C: 69mg | Calcium: 67mg | Iron: 2mg