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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.



Total time

20 minutes






  • 3 romaine hearts (chopped)
  • 2 cups baby greens (like baby kale, optional)
  • ¼ cup red onions (sliced, or pickled red onions)
  • ½ cup cherry tomatoes
  • 4 radishes
  • 1 cup frozen corn kernels (thawed)
  • 1 handful roasted salted pepitas (pumpkin seeds)
  • cilantro lime (dressing)
  • lime vinaigrette
  • tortilla strips (crispy)
  • Feta (crumbled)
  • avocado
  • black beans
  • 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. Cilantro Lime Dressing, Creamy Cilantro Dressing (pictured), or Lime Vinaigrette (simplest).
  3. 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. 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.
  5. View the recipe instructions at

Contains allergens
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