Where There’s Smoke…
The weather is hot, and we are assured that the sun is definitely out there somewhere, but both the sun and the Seattle views have been totally obscured by the smoke that has blown in from the wildfires in the Cascades and British Columbia.
It is a truly mind-blowing experience to look out at what seems to be a grey, foggy day, only to be hit by the heat of summer. Not only that, but the air quality here is worse than that of Beijing – yikes!
So what’s a girl to do? No playing outside, that’s for sure, and no opening the windows to escape the heat when indoors. Instead, I’m going to ignore the grey climes and keep myself cool, calm and colourful with this Mexican Chop Salad – yay!
A Chop Salad is exactly what it says on the packet, a salad in which all of the ingredients are chopped into bite-sized pieces and tossed together, which makes it incredibly easy eating – so ditch those knives, only forks need apply!
Super simple to throw together, this colourful healthy dish is THE salad to brighten up your day. If you like this recipe, you should also check out my Traditional Chop Salad Recipe – I don’t call it the “Best Chop Salad Receipe Ever” for nothing! 😉
I call this recipe my Mexican Chop Salad, not only because its’ main ingredients are avocado and corn, but because it is dressed in a spicy lime dressing that’ll totally knock your calcetines (socks) off.
To make it you’ll, you’ll shake together all of the lime dressing ingredients…
Then place all of the salad ingredients into a large bowl, drizzle with your freshly shaken kick-ass citrus dressing, and toss until evenly coated. Bish, bash, bosh, super yummy salad done!
If you’re wanting to impress, serve tin a large taco bowl as a main. It is also delicious served with soft tortillas, chunks of fresh crusty baguette, or as a great side to chicken, fish or meat. I served mine over a bed of spinach leaves – yes, I know, not very Mexican, but extremely delicious!
Equipment I Used To Create This Recipe:
- Tovolo Elements Silicone Spoon
- Tovolo Stainless Steel Mixing Bowl
- Tovolo Paring Knives
- Mexican Lime Squeezer
- Kilner Jar (to shake my salad dressing)
You can visit my Amazon Store – UK and Europe only right now – to buy the above products, as well as many others!
Mexican Chop Salad With Lime Dressing
For The Mexican Chop Salad:
- 1 Can Sweetcorn, Drained
- 1 Avocado, Pitted and Diced
- 1½ Cups Diced Cucumber
- 1 Cup Cherry Tomatoes, Halved
- 2 Tbsp Diced Red Onion
- Handful Fresh Parsley
For the Lime Dressing:
- ¹⁄3 Cup Extra Virgin Olive Oil
- Juice of 2 Limes
- ¼ – ½ Tsp Hot Sauce (Tabasco or Sriracha)
- ½ Tsp Sea Salt
- Pinch of Freshly Ground Black Pepper
Add all of the lime dressing ingredients together and shake in a salad shaker or whisk in bowl to combine.
Place all of the salad ingredients into a large bowl, drizzle over the salad dressing, and toss until evenly coated.
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