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Mexican chopped salad in bowl
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5 from 2 votes

Mexican-Style Chopped Salad Recipe With Avocado, Red Bell Pepper, Cilantro & Lime

Course Salad
Prep Time 10 minutes
Total Time 10 minutes
Calories 911kcal
Author Mommypotamus

Ingredients

Instructions

  • Combine the avocado, red pepper and onion in a medium to large bowl.
  • To make the salad dressing, combine the olive oil, minced garlic, lime
    juice, cumin, oregano, chili powder and cilantro together in a small
    bowl.
  • Pour the vinaigrette over the veggie mixture and toss everything
    together. Taste and add salt and pepper as needed, then serve or store
    in the fridge.

Notes

Store in an airtight container. This recipe will last for 2-3 days in the fridge, but if you're family likes it half as much as mine does it will be long gone by then.

Nutrition

Calories: 911kcal | Carbohydrates: 42g | Protein: 8g | Fat: 85g | Saturated Fat: 12g | Sodium: 76mg | Potassium: 1499mg | Fiber: 20g | Sugar: 10g | Vitamin A: 4870IU | Vitamin C: 197.5mg | Calcium: 107mg | Iron: 5.6mg