Layered Mexican Salad

Vegetarian
Vegan
Dairy Free
Health score
2%
Layered Mexican Salad
15 min.
6
224kcal

Suggestions


Looking for a vibrant and refreshing dish that’s perfect for any occasion? Look no further than this Layered Mexican Salad! Bursting with color and flavor, this salad is not only a feast for the eyes but also a delightful treat for your taste buds. Whether you're hosting a gathering, preparing a light lunch, or simply craving a healthy snack, this salad is the ideal choice.

With its layers of crisp iceberg lettuce, crunchy green bell pepper, and zesty black bean salsa, every bite offers a satisfying crunch. The addition of sweet whole kernel corn and creamy avocado elevates the texture and taste, making it a truly indulgent experience. Plus, the homemade vinaigrette, infused with fresh lime and cilantro, adds a tangy kick that ties all the flavors together beautifully.

This Layered Mexican Salad is not only vegetarian but also vegan and dairy-free, making it a versatile option for various dietary preferences. Ready in just 15 minutes, it’s a quick and easy recipe that doesn’t compromise on taste or nutrition. With only 224 calories per serving, you can enjoy this delicious salad guilt-free. Perfect as a side dish, antipasti, or even a starter, it’s sure to impress your family and friends. Dive into this colorful creation and savor the delightful flavors of Mexico!

Ingredients

  • 1.5 cups lettuce shredded
  • 0.3 cup bell pepper green chopped
  • cups black bean garlic sauce 
  • 0.8 cup corn whole
  • medium avocado sliced
  • 0.8 teaspoon lime zest grated
  • tablespoons juice of lime 
  • tablespoons cilantro leaves fresh chopped
  • 0.3 teaspoon salt 
  • clove garlic crushed
  • 0.8 cup vegetable oil 

Equipment

  • food processor
  • bowl
  • blender

Directions

  1. In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn. Top with remaining 3/4 cup salsa and the avocado.
  2. In food processor or blender, process all vinaigrette ingredients except oil until mixed. Gradually pour in oil, processing until thick.
  3. Serve vinaigrette with salad.

Nutrition Facts

Calories224kcal
Protein14.07%
Fat50.37%
Carbs35.56%

Properties

Glycemic Index
29.33
Glycemic Load
0.42
Inflammation Score
-4
Nutrition Score
6.3604347952034%

Flavonoids

Cyanidin
0.11mg
Epicatechin
0.12mg
Epigallocatechin 3-gallate
0.05mg
Eriodictyol
0.16mg
Hesperetin
0.78mg
Naringenin
0.04mg
Apigenin
0.02mg
Luteolin
0.4mg
Kaempferol
0.03mg
Myricetin
0.02mg
Quercetin
0.56mg

Nutrients percent of daily need

Calories:223.95kcal
11.2%
Fat:12.95g
19.92%
Saturated Fat:1.6g
9.97%
Carbohydrates:20.56g
6.85%
Net Carbohydrates:13.41g
4.88%
Sugar:9.93g
11.03%
Cholesterol:0mg
0%
Sodium:134.52mg
5.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.14g
16.28%
Fiber:7.16g
28.62%
Vitamin K:22.48µg
21.41%
Vitamin C:13.34mg
16.17%
Iron:1.97mg
10.96%
Folate:39.49µg
9.87%
Vitamin E:1.22mg
8.15%
Potassium:235.84mg
6.74%
Vitamin B6:0.12mg
6.08%
Manganese:0.1mg
5.06%
Vitamin B5:0.5mg
5.03%
Copper:0.08mg
4.17%
Vitamin B3:0.81mg
4.04%
Vitamin A:182.82IU
3.66%
Magnesium:14.64mg
3.66%
Vitamin B2:0.06mg
3.24%
Phosphorus:32.29mg
3.23%
Vitamin B1:0.04mg
2.69%
Zinc:0.32mg
2.12%
Calcium:10.65mg
1.06%