Mexicali Chopped Salad with Creamy Cilantro Lime Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful chopped salad with crisp vegetables, avocado, black beans, and toasted pumpkin seeds, dressed in a creamy cilantro-lime dressing. Fresh, vibrant, and satisfying for a light meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup fresh cilantro leaves
- 1 clove fresh garlic
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons white wine vinegar
- 2 limes (juiced)
- 1/2 cup extra light olive oil
- 1 large head romaine (chopped)
- 6 ounces grape tomatoes (quartered)
- 1 orange bell pepper (diced)
- 2 cups grilled yellow corn (about 2 ears)
- 1 avocado (quartered and sliced (2 avocados if small))
- 1/2 cup roasted and lightly salted pepitas
- 1 medium red onion (diced)
- 1 (15 ounce) can black beans (rinsed and drained)
- sea salt (for garnish)
- lime wedges (for garnish)
- tortilla strips (for garnish)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 602mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1135mg
- Calcium
- 100mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 602MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.