Why You’ll Love Southwest Salad Recipe
This Southwest Salad delivers bold flavors and varied textures in every bite. The citrusy lime dressing adds zesty brightness, the mango brings subtle sweetness, and the fresh veggies provide satisfying crunch. It’s quick to make, versatile, and a great way to enjoy a nutritious meal with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dressing:
olive oil
fresh lime juice
sugar
soy sauce
garlic cloves, minced
crushed red pepper flakes
Salad:
romaine lettuce, torn
red onion, thinly sliced
tomato, chopped
sweet red pepper, julienned
corn, thawed and cooled
fresh cilantro, chopped
avocado, sliced
mango, chopped
Directions
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In a jar with a tight‑fitting lid, combine the olive oil, fresh lime juice, sugar, soy sauce, minced garlic, and crushed red pepper flakes. Shake vigorously until well blended to create the dressing.
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In a large salad bowl, add the torn romaine lettuce, sliced red onion, chopped tomato, julienned sweet red pepper, thawed corn, chopped cilantro, sliced avocado, and chopped mango.
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Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
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Serve immediately, or chill briefly for a crisper, cooler salad.
Servings and timing
Serves: 4 servings
Prep time: 10 minutes
Total time: 10 minutes
Variations
• Add black beans or pinto beans for extra protein and fiber.
• Sprinkle crushed tortilla chips or tortilla strips on top for added crunch.
• Toss in cubes of pepper Jack, feta, or Cotija cheese for a savory twist.
• For a heartier meal, add grilled chicken, steak, or shrimp.
Storage/Reheating
Store leftover salad in an airtight container in the refrigerator for up to 3 days. Because lettuce and avocado can become soft over time, it’s best to keep the dressing separate and add it just before serving. This salad isn’t suitable for reheating.
FAQs
What type of lettuce works best in this salad?
Romaine lettuce is ideal for its crunch and heartiness, but you can use mixed greens or iceberg if preferred.
Can I make this salad ahead of time?
You can prep the ingredients ahead of time, but wait to toss with the dressing until just before serving to keep everything crisp.
How do I keep the avocado from browning?
Toss avocado with a little lime juice to slow browning and add it right before serving.
Can I add protein to this salad?
Yes, grilled chicken, steak, shrimp, or beans can make it a more filling main dish.
Is this salad gluten‑free?
Yes, the basic version is naturally gluten‑free, but always check labels on dressings and additional toppings.
Can I use fresh corn instead of frozen?
Absolutely — fresh grilled or boiled corn adds great flavor.
What other vegetables can I add?
Cherry tomatoes, black beans, or jicama add color and texture.
Can I substitute sugar in the dressing?
Yes, honey or agave can be used as a natural sweetener alternative.
How do I make this salad vegan?
Omit or replace any dairy additions and ensure the dressing ingredients are plant‑based.
What dressing pairs best with this salad?
A lime‑garlic vinaigrette is classic, but creamy avocado or chipotle ranch dressings also complement it well.
Conclusion
This Southwest Salad is a refreshing and vibrant option for quick lunches, dinner sides, or even meal prep. With its bright citrus dressing, fresh vegetables, and juicy fruit, it’s a crowd‑pleasing dish that brings bold Southwestern flavors to your table with minimal effort.
