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Mexican Salad with Lime Honey Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 132 reviews
  • Author: Megane
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

This vibrant Mexican Salad with Lime and Honey Dressing combines crisp mesclun leaves, cooked wild rice, fresh vegetables, and tangy feta, all enhanced by a sweet and zesty homemade dressing. Perfect as a refreshing, filling side or light main, this salad offers a delightful balance of textures and flavors with wholesome, nutrient-rich ingredients.

Ingredients

Scale

Salad

  • 50g mesclun leaves (around 3 generous handfuls)
  • 1 1/2 cups cooked wild rice (see note)
  • 110g chopped cucumber
  • 150g cherry tomatoes, halved
  • 1-2 tbsp picked coriander leaves
  • 1 cooked corn cob, kernels removed
  • 50g crumbled feta cheese
  • 50g roasted pepitas
  • 1/4 small red onion, thinly sliced
  • 1/4 avocado, thinly sliced

Dressing

  • 2 tbsp olive oil
  • Juice of 2-3 limes
  • 2 tsp honey
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • Salt and pepper, to taste

Instructions

  1. Assemble the base: In a large salad bowl or serving dish, create a bed of fresh mesclun leaves. Add the cooked and cooled wild rice evenly over the greens to form a nutritious base for the salad.
  2. Add fresh vegetables: Arrange the chopped cucumber and halved cherry tomatoes on top of the rice. Sprinkle over the picked coriander leaves to infuse a fresh herbal note throughout the salad.
  3. Layer corn and cheese: Gently layer the cooked and cooled corn kernels over the vegetables. To keep texture intact, leave some kernels in small clusters. Then crumble the feta cheese evenly across the salad for creaminess and tang.
  4. Top with pepitas and onion: Sprinkle the roasted pepitas to add a crunchy texture. Arrange thinly sliced red onion evenly to bring a sharp bite that contrasts with the creaminess of feta and avocado.
  5. Add avocado: Finish assembling by topping the salad with thinly sliced avocado for a rich, buttery flavor and lovely visual appeal.
  6. Prepare and drizzle dressing: In a small bowl, whisk together olive oil, fresh lime juice, honey, cumin, oregano, salt, and pepper to create a sweet, tangy, and aromatic dressing. When ready to serve, drizzle the dressing generously over the salad and toss lightly if desired.
  7. Serve immediately: Enjoy this fresh, vibrant Mexican Salad as a fulfilling side dish or a light vegetarian main course.

Notes

  • This vegetarian Mexican Salad is both delicious and filling, featuring fresh, wholesome ingredients elevated by a sweet and sour lime and honey dressing.
  • The recipe is nut, egg, and gluten free, making it suitable for people with those allergies.
  • To make this salad dairy free, simply omit the feta cheese.
  • You can prepare the wild rice ahead of time to save on prep when assembling the salad.

Nutrition

  • Serving Size: 1 side serving
  • Calories: 454
  • Sugar: 9 g
  • Sodium: 723.3 mg
  • Fat: 18.5 g
  • Saturated Fat: 4.4 g
  • Unsaturated Fat: approx. 14.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 62.3 g
  • Fiber: 6.9 g
  • Protein: 16.7 g
  • Cholesterol: 11.1 mg

Find it online: https://comfortplates.com/mexican-salad-with-lime-honey-dressing-recipe/