Mexican Chopped Salad with Homemade Corn Chips

This Mexican chopped salad is fresh, vibrant and packed with all of the colourful veggies! It’s vegetarian-friendly, full of flavour, and tossed in a simple yet delicious lime and salsa dressing. The homemade tortilla chips add the perfect crunch and are an absolute must for this recipe!

Serves: 2–3

Ingredients

Corn Chips:

5 corn tortillas

Olive oil spray

Salt

Salad:

1 cos lettuce, chopped

½ red capsicum, diced

1 corn cob, charred and cooled

1 tomato, diced

½ cucumber, diced

½ cup cheese, grated

¼ red onion, finely diced

½ bunch coriander, chopped

1 can (400g) mixed beans, rinsed and drained

1 avocado, diced

Dressing:

3 tbsp Greek yoghurt

3 tbsp tomato salsa

Juice of 1 lime

Method

1. Preheat the oven to 180°C. Stack the tortillas and cut them into strips and into small chips. Arrange in a single layer on a lined baking tray. Lightly spray with olive oil and sprinkle with salt. Bake for 8-10 minutes, flipping halfway, until golden and crispy. Alternatively, bake these in the air-fryer for 5-7 minutes.

2. In a large bowl, combine the lettuce, capsicum, corn, tomato, cucumber, cheese, red onion, coriander, beans, and avocado.

3. In a small bowl, combine the lime juice, Greek yoghurt, and tomato salsa until smooth.

4. Drizzle the dressing over the salad and toss gently to coat.

5. Serve with the homemade tortilla chips on the side or crumbled on top for extra crunch, and enjoy!