DTDinner Table

Mexican Chopped Salad

personal recipe · Prep 60 minutes · Cook 0 minutes (no-cook)

Per serving: 45 cal · 1 g protein · 5 g carbs · 3 g fat

servings

  • Salad

    12 lb romaine lettuce (≈5.4 kg) - chopped
  • 6 lb cucumbers (≈2.7 kg) - diced
  • 6 lb tomatoes (≈2.7 kg) - diced
  • 4 lb bell peppers (≈1.8 kg) - diced
  • 2 lb radishes (≈907 g) - thinly sliced or diced
  • 2 lb red onion (≈907 g) - finely diced or thinly sliced
  • 4 bunches fresh cilantro - chopped

  • Lime-Cumin Vinaigrette

    2½ cups lime juice (≈600 mL)
  • 2 cups olive oil or neutral oil (≈480 mL)
  • ½ cup agave or sugar (≈160 g)
  • 3 tbsp ground cumin (≈18 g)
  • 3 tbsp salt (≈54 g) - then adjust to taste
  • 1½ tbsp black pepper (≈11 g)

Instructions

  1. Wash and thoroughly dry all vegetables.
  2. Chop the romaine into bite-sized pieces.
  3. Dice the cucumbers, tomatoes, and bell peppers.
  4. Thinly slice or dice the radishes.
  5. Finely dice or thinly slice the red onion.
  6. Chop the cilantro.
  7. Combine all vegetables in large serving containers.
  8. For the vinaigrette, combine the lime juice, oil, agave or sugar, cumin, salt, and black pepper.
  9. Whisk thoroughly until well combined.
  10. Taste and adjust the salt, sweetness, or lime juice as needed.
  11. Dress the salad and toss to coat just before service.