Oh, Mexican food, how we love you so. Guac, burritos, tacos… we could go on and on. The problem is, a Mexican dinner typically turns into “ohmigod I just ate 10 tacos!” Just us? Didn’t think so. This summer, rein in the taco love and switch ’em out for a Mexican-inspired salad every once in a while. They’re still filled with all the best toppings, such as guacamole, salsa, avocado, and even cheese, but the greens base will leave you feeling ready to hit the town (and grab a marg), rather than slumped over in your sombrero. Did someone say fiesta time?
Have some pulled pork leftover from a barbecue? Turn it into this savory salad, mixed with peppers, corn, lettuce, avocado, and cilantro-lime rice. You can also use shredded chicken from a rotisserie chicken.
This easy street corn salad tastes great over tortilla chips, greens, or even eggs (it sounds weird, but trust us!). Mix corn, black beans, pepper, onion, lime, and cotija (or feta) and top with a Greek yogurt, lime juice, and honey dressing. It’s fresh, crunchy, and full of flavor.
This salad is loaded with underrated veggies, from butternut squash to radishes to broccoli slaw. Cotija, cilantro, and a roasted poblano ranch dressing give it a Mexican kick, and the dried cranberries and pepitas add tons of texture.
Charred zucchini, crunchy sweet corn, jalapeño peppers… this salad just screams summertime cookouts. Serve it with some grilled chicken or fish, or in a bowl with a big ‘ol spoon—both sound good to us.
Who doesn’t love a big, colorful salad? Orange slices brighten up this bowl of leafy greens, while the quinoa, black beans, and avocado will fill you up.
This salad is so simple but so tasty. Marinate chicken in lime juice, olive oil, and spices for half an hour, then cook and slice before adding to a bowl with the rest of the veggies. Top with a mango salsa and you’re ready to rumble.
Trick yourself into thinking you’re eating tacos with these easy lettuce wraps (they’re basically a salad, right?). Grab some sturdy romaine leaves and scoop spicy ground turkey on top, then add onion, tomato, a sprinkle of cheese, and your favorite hot sauce.
A rainbow salad that’s as tasty as it is Instagram-worthy? Sign us up. Make things easy and buy ready-to-eat, peeled, and deveined shrimp, and layer them with purple cabbage, cherry tomatoes, bell pepper, corn, and avocado.
Mexican food is usually all about the cheese, so we had to sneak in a recipe that would work for vegans too. This one has a creamy, avo-based dressing and packs in some meat-free protein with black beans.