Current Size: 100%

Mexican Chopped Salad with Avocado Dressing

Created by
Found in: Lunch, Dinner, Spring, Summer, Fall, Winter, Dairy free, Vegan, Nut free

Prep time: 20 minutes
1 to 2


This hefty, healthy, and totally plant-based salad is bursting with Mexican-inspired flavors and topped with a creamy, tangy avocado dressing! Feel free to substitute the salad vegetables based on what you have on hand. 



  • 2 cups salad greens, chopped
  • 1 cup cooked black beans
  • ½ tsp chili powder
  • ½ tsp dried oregano
  • ¼ tsp ground cumin
  • ⅛ tsp sea salt
  • ½ cup halved grape tomatoes
  • ½ cup chopped yellow bell pepper
  • ½ cup cooked organic corn
  • 1 green onion, chopped
  • ½ avocado, peeled, pitted and chopped
  • Squeeze of lime juice
  • Pinch of sea salt
  • Que Pasa Red Corn Tortilla Chips, for serving
  • Que Pasa Mexicana Salsa (Medium), for serving


  • ½ avocado, peeled and pitted
  • ¾ cup chopped cilantro
  • ½ cup water
  • 3 tbsp unsweetened soy yogurt
  • 1 tbsp fresh lemon or lime juice
  • ½ tsp sea salt
  1. To make the salad, place the salad greens in a large bowl or two smaller bowls. In another small bowl, combine the black beans, chili powder, oregano, cumin, and sea salt, and stir to coat the beans with the spices. Place the spiced beans on top of the salad greens, along with the tomatoes, bell pepper, corn, and onion. Squeeze the lime juice and salt over the avocado, and add to the salad greens.
  2. To make the dressing, in a blender combine the avocado, cilantro, water, yogurt, lemon juice, and salt. Blend until smooth. Pour over salad.
  3. Serve salad with tortilla chips and salsa on the side.


Mexican Chopped Salad with Avocado Dressing | Que Pasa Foods

Nicole Axworthy

Author Bio

Nicole Axworthy is a Canadian recipe developer and food photographer. She is the author of DIY Vegan, a cookbook that teaches you how to make your own vegan staples from scratch, and host of the popular food blog, A Dash of Compassion. Nicole holds a certificate in plant-based nutrition from Cornell University and the T. Colin Campbell Foundation.