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If you’re looking for a salad that’s full of color and flavor but still easy to pull together, you’ve found it. This Mexican Chopped Salad brings smoky roasted peppers, crisp bites of jicama, and a bright, zesty dressing that makes every forkful feel fresh. It’s one of those recipes I reach for again and again — and I think you will too.
The Best Mexican Chopped Salad Recipe
There’s a restaurant here in Tampa called The Green Lemon that used to serve a chopped side salad I completely fell in love with. The first time I ordered it, I knew I had to recreate it at home. After a few rounds of tweaking and taste-testing (my favorite kind of research!), I finally landed on the perfect balance of flavors and textures.
Sadly, they’ve since changed the menu, and that salad is no longer offered. The good news is that we can still enjoy it anytime we want, right from our own kitchens.
This salad is fresh, bright, and full of texture. It’s the kind of salad that makes you excited to eat your veggies and keeps everyone coming back for seconds.
Why You’ll Love This Salad!
❥ Texture Heaven: Every bite has something to crunch—jicama, roasted pepitas, and fresh greens bring all the satisfying crispness.
❥ Flavor Layering: Smoky, tangy, sweet, and savory all show up beautifully thanks to the roasted peppers, honey-kissed pepitas, and that bright lime dressing.
❥ Meal Prep Friendly: You can chop and prep almost everything ahead, then toss it together right before serving—easy, breezy, and totally crave-worthy.
NikkiIngredients
- Poblano Peppers: Mild and smoky without being spicy. Roast them for the best flavor—bell peppers work in a pinch.
- Spiced Roasted Pepitas: Toasted with honey, cumin, and cayenne for a sweet-and-spicy crunch. Store-bought roasted pepitas are a quick swap.
- Jicama: Adds crisp, juicy texture. No jicama? Try cucumber or bell pepper instead.
- Mixed Greens: Use what you love—baby greens, romaine, or a spring mix all work great.
- Manchego Cheese: Salty and nutty, perfect with the smoky peppers. Cotija, queso fresco, or feta make easy substitutes.
- Avocados: Add them just before serving so they stay creamy and fresh.
- Cilantro Lime Vinaigrette: Bright and zesty! Make it ahead and let it sit out 30 minutes before serving.
How To Make Mexican Chopped Salad
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Roast the Poblanos
Start by roasting your poblano peppers so they have time to cool before chopping.
If you have a gas stove, place each pepper right over the flame and use kitchen tongs to turn them as the skin chars on all sides.
If your stove is electric, place them on a baking sheet and broil for about 2 minutes per side until the skin is blistered and blackened.
Once they’re evenly roasted, place them in a brown paper bag (or a bowl covered tightly with plastic wrap) and let them steam for about 10 minutes. This helps loosen the skin so it peels off easily. When cool enough to handle, rub off the skins, remove the seeds and membranes, and dice into small pieces. You’ll need about one cup for the salad.
Nikki’s Tip: Roast the poblanos a day ahead if you like. Store them in a tightly sealed container in the refrigerator until you’re ready to use.
Step 2 | Make the Spiced Pepitas
Next, toast those pepitas for a little crunch and a hint of sweetness. Preheat your oven to 375°F and line a small baking sheet with parchment paper or foil.
Here’s the Full Recipe for the Spiced Pepitas
In a small bowl, whisk together the avocado oil, honey, cumin, cayenne, and a pinch of salt. Add the pepitas and toss until they’re well coated. Spread them out in a single layer and bake for 5 to 7 minutes, stirring once. Keep a close eye—they toast fast!
Let them cool completely before using.
Make-Ahead Tip: These can be made a day or two in advance. Store in a tightly sealed container at room temperature, and they’ll stay crunchy and delicious.
Step 3 | Blend the Cilantro Lime Vinaigrette
In a blender or food processor, add the cilantro, avocado oil, lime juice, water, apple cider vinegar, Mexican oregano, garlic powder, salt, and pepper. Pulse until smooth and the cilantro is finely chopped.
Here is the FULL RECIPE for the Cilantro Lime Vinaigrette
Pour the vinaigrette into a jar with a lid and refrigerate until ready to use. Take it out about 30 minutes before serving to let it come to room temperature. This brings out the best flavor and makes it easier to mix.
Step 4 | Prep the Salad Ingredients
Now it’s time to get everything ready. Roughly chop the mixed greens, finely chop the cilantro, peel and dice the jicama, seed and chop the tomatoes, and dice the red onion if you’re using it. Crumble or grate the Manchego cheese and set it aside.
If you’ve never worked with jicama before, here is a picture showing you how to peel, cut, and dice it.
Everything except the avocados can be chopped a day ahead. Store each ingredient separately in airtight containers in the refrigerator so they stay fresh and crisp
Step 5 | Assemble the Salad
When you’re ready to serve, add the roasted poblanos, chopped greens, cilantro, jicama, tomatoes, and red onion to a large salad bowl.
Just before serving, add the avocado, cheese, and spiced pepitas. Drizzle the dressing over the top and toss gently to coat everything evenly.
Nikki’s Tip: Cut the avocados about 15 minutes before serving so they stay perfectly creamy and fresh-looking.
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Step 6 | Garnish and Serve
Finish it off with a handful of tri-color tortilla strips, a sprinkle of fresh cilantro, and any of your favorite toppings. Serve right away while everything’s fresh and crisp.
Serve It Salad Bar Style
If you’re feeding a crowd or have picky eaters at home (we’ve all been there!) This salad is wonderful deconstructed. Just set everything out in separate bowls and let everyone build their own plate. It makes dinner feel a little more fun—and everyone gets it exactly how they like it!
Here are a few ideas to make it work:
- Base it: Offer a couple of greens—like a mix of baby greens, romaine, or even chopped butter lettuce—for different textures and flavors.
- Top it: Set out bowls of roasted poblanos, diced tomatoes, jicama, red onion, and cilantro so everyone can pile on their favorites.
- Add the good stuff: Don’t forget the crumbled Manchego (or Cotija), creamy avocado chunks, and those sweet-and-spicy pepitas for crunch.
- Drizzle it your way: Have both dressings on the table. The Cilantro Lime Vinaigrette and the Chipotle Lime Vinaigrette offer a choice between zesty and smoky flavors.
- Make it a meal: Add platters of grilled chicken, shrimp, or even seasoned black beans for some protein.
- Add a little extra color: Garnish with tri-color tortilla strips, lime wedges, and a sprinkle of extra cilantro for a pretty, build-your-own salad bar setup.
It’s such a relaxed, family-style way to serve this recipe—and cleanup is a breeze, too!
Variations and Substitutions
- Greens: Try romaine, chopped kale, or a spring mix if that’s what you have on hand.
- Cheese: Cotija, queso fresco, or feta all make great substitutes for Manchego.
- Pepitas: Sunflower seeds or chopped roasted almonds add a similar crunch.
- No jicama? Use diced cucumber or bell pepper for a similar crisp bite.
- Add protein: Grilled chicken, shrimp, or even black beans make it a satisfying main dish.
Recipe FAQs
No problem! Diced cucumber, radish, or bell pepper make great substitutes and still add that nice crunch.
Not really—poblanos are mild and the hint of cayenne in the pepitas is just enough to add flavor, not heat. You can always skip it or add a pinch more if you like a little kick.
What to Serve with Mexican Salad
This fresh salad is the perfect partner for so many of our favorite Mexican-inspired meals. Try it alongside my Mexican Beef and Rice Skillet, Carne Asada Tacos, and Easy Restaurant Style Refried Beans for a full dinner spread.
For something a little lighter or more side‐dish‐friendly, pair it with Mexican Fruit Salad, Mexican Street Corn Coleslaw, or Mexican Street Corn Pasta Salad.
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Mexican Chopped Salad
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Ingredients
- 2 large poblanos - roasted and diced, (about 1 cup – or 3 small to medium peppers)
- 6 ounces mixed baby greens - roughly chopped
- ½ cup cilantro - washed, dried and finely chopped
- 1 cup chopped jicama - peeled and chopped
- 1 cup diced tomatoes - seeds removed
- ⅓ cup diced red onion - optional
- 1 ½ cups chopped hass avocados
- 1 cup Manchego cheese - crumbled (or to taste)
- ½ cup spiced roasted pepitas
- Cilantro Lime Vinaigrette - to taste
- Tri Color Tortilla Strips
- Cilantro
Instructions
- For a gas stove: Place peppers directly over the flame, using tongs to turn until all sides are charred.
- Electric stove tip: Place peppers on a baking sheet and broil for about 2 minutes per side, until blistered and blackened.
- Place roasted peppers in a brown paper bag folded over to close (or a bowl covered with plastic wrap) and let steam for 10 minutes.
- Once cool enough to handle, gently peel off the skins by hand. Then remove seeds and membranes, and dice into ¼–½-inch pieces. (you will need about 1 cup of diced peppers)
- At this time, dice any other ingredients you haven’t chopped yet.
- In a large salad bowl, combine the roasted poblanos, mixed greens, cilantro, jicama, tomatoes, and red onion.
- Just before serving, add avocado, cheese, spiced pepitas, and cilantro lime vinaigrette. Toss gently to coat.
- Garnish with extra toppings and tortilla strips, if desired.
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