Description
This vibrant Mexican Layered Salad is a colorful, fresh, and flavorful dish perfect for quick gatherings or as a side to any Mexican-inspired meal. Featuring crisp romaine lettuce, ripe avocados, crunchy tortilla chips, and a creamy, spicy mayonnaise dressing, it combines a variety of textures and tastes into one delightful layered presentation.
Ingredients
Scale
Salad Ingredients
- 4 cups torn romaine lettuce
- 1 medium red onion, thinly sliced (optional)
- 1 large cucumber, halved and sliced
- 3 medium tomatoes, chopped
- 1 large green pepper, chopped or sliced
- 1 large sweet red pepper, chopped or sliced
- 2 medium ripe avocados, peeled and sliced or cut into 1/2-inch pieces
Dressing and Toppings
- 1 1/2 cups mayonnaise
- 1/4 cup canned chopped green chiles
- 2 teaspoons chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 cup crushed tortilla chips
- 1/2 cup shredded cheddar cheese
Instructions
- Prepare the vegetables. Begin by washing and chopping the fresh vegetables. Tear the romaine lettuce into bite-sized pieces, thinly slice the red onion if using, halve and slice the cucumber, chop the tomatoes, and chop or slice both the green and sweet red peppers. Peel and slice the ripe avocados into halves or small chunks.
- Layer the salad. In a 2-quart trifle bowl or a large glass serving bowl, start layering the fresh vegetables. Begin with a base of torn romaine, then add layers of cucumber, peppers, tomatoes, red onions, and avocado slices, spreading them evenly to create an appealing visual effect.
- Make the dressing. In a small bowl, combine the mayonnaise, canned chopped green chiles, chili powder, onion powder, salt, and garlic powder. Mix well until smooth and the spices are evenly distributed. This creamy, mildly spicy dressing will complement the fresh vegetables perfectly.
- Top the salad. Spread the prepared mayonnaise dressing evenly over the top layer of vegetables, making sure it covers the surface. Finally, sprinkle crushed tortilla chips and shredded cheddar cheese over the dressing to add texture and extra flavor.
- Serve immediately or chill. You can serve the salad right away for maximum crunch or chill it briefly to blend the flavors slightly. For best texture, add the tortilla chips just before serving if stored chilled.
Notes
- This salad is best enjoyed fresh to keep the tortilla chips crunchy.
- Red onion is optional for a milder taste, or substitute with green onions if preferred.
- For a lighter version, substitute mayonnaise with Greek yogurt or a low-fat mayo.
- Try adding a squeeze of fresh lime over the avocado slices to prevent browning if serving later.
- Perfect side dish for Mexican meals or casual gatherings.
