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Mexican Salad with Speedy Salsa Dressing


It’s FREEZING out there! At least freezing for Virginia. And it’s snowing again! Makes me glad that I have a warm, safe home.

I’m really trying to embrace eating with the seasons, but it’s HARD! ALL I WANT is a big juicy peach and a bowl of strawberries. We’re having enchiladas for dinner tonight and thinking of it made me miss the taste of a ripe summer tomato. I decided to improvise!

I may not be able to have my summer tomatoes, but I can make a darn good dressing using salsa that packs that same tomato punch. The base of the salad is a simple blend of organic spinach, sweet corn, avocado, and tortilla strips.

If you want to make a meal out of it, just add some black beans or grilled chicken strips on top for protein! And by all means, if tomatoes are in season, chop some up and throw them in there. And if not, it’s still a delicious combination of ingredients.

Then the dressing adds the really fun part. It takes a couple minutes to throw together and adds so much tangy flavor to the salad.

I haven’t been putting as much effort into my photography in the past few weeks and I’ve really missed it. But consider me to be 100% BACK because the recipes and photos are going to start flowing again just like they used to. I love this too much to start slacking now! It’s been so long since I’ve submitted a photo to Foodgawker that they’ve probably pronounced me dead by now. I hope they’ll accept my return from the dead…it could go either way (and it usually does, only about 50% of the photos I submit are accepted by the site, FYI).


Mexican Salad with Speedy Salsa Dressing

by Lauren

Prep Time: 10 minutes

Keywords: raw salad vegetarian Mexican


Ingredients (serves 4)

For the salad

  • bag of baby spinach
  • 1 large avocados
  • 1/2 c. sweet yellow corn kernels (frozen and thawed works fine)
  • 1/2 c. chopped roma tomatoes (ONLY if they are in season!)
  • 1/2 c. tortilla strips or crushed tortilla chips
  • 2/3 c. of cooked chicken or beans, optional (you should add it if you’re eating the salad as a meal)

For the dressing

  • 1/2 c. salsa of your choice
  • 1/3 c. olive oil
  • 1/2 T. honey or agave nectar
  • 1 T. lime juice


Toss together the ingredients for the salad in a large bowl.

In a blender or food processor, blend together the salad dressing ingredients until they are completely incorporated.

Drizzle the dressing over the salad and enjoy!

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Something about bright colors and bright food during the winter just helps me get through it better. I think it tricks my brain into feeling like the weather is warmer. Whatever works.

Thanks for reading! Stay warm out there!


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