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Mexican Salad

This chopped Mexican salad is the best easy side dish for tacos and enchiladas! It’s topped with savory cilantro lime dressing and crunchy tortilla strips.


  1. 3 Romaine hearts (8 cups chopped)
  2. 2 cups baby greens, like baby kale (optional)
  3. 1/4 cup sliced red onions (or Pickled Red Onions)
  4. 1/2 cup cherry tomatoes
  5. 4 radishes
  6. 1 cup frozen corn kernels, thawed
  7. 1 handful roasted salted pepitas (pumpkin seeds)
  8. Dressing (pick one): Cilantro Lime Dressing, Creamy Cilantro Dressing, Lime Vinaigrette or Taco Salad Dressing (fastest)
  9. Add-ons: Crispy Tortilla Strips, crumbled feta or cotija cheese, chopped avocado, black beans, or chopped cucumber


  1. If using, make the Crispy Tortilla Strips. Or, make them the day before and store in a sealed container in the pantry until serving.
  2. Make the dressing: Cilantro Lime Dressing, Creamy Cilantro Dressing (pictured), Lime Vinaigrette or Taco Salad Dressing (fastest!)
  3. Chop the vegetables: Chop the romaine. Thinly slice the red onion (follow the instructions at 1:30 of this video). Slice tomatoes in half. Thinly slice the radishes. Defrost the corn. Prepare any other add-on veggies as appropriate. Add a sprinkle of salt on the tomatoes, radishes, and corn to lightly season them.
  4. Serve: Place the greens on the plate and top with the vegetables (and tortilla strips, if using). Top with the dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving