Cinco de Mayo Fiesta salad with Creamy Chili lime dressing

butterfly Serves: 4-6

Written By Eydie Desser


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I was inspired to make this Mexican fiesta salad/hors d’oeuvre after attending the Food Revolution Summit, this year.  One of the best goals is to count the number of different plant foods in each dish, the goal being 9!  This way we are insured to get all of the nutrients we need.  I’m a bit of an overachiever, so the salad provides more than nine!  This means we are getting tons of nutrition in every bite!


For the Salad:
  • 1 head, hearts of Romaine lettuce, thinly sliced (about 1-½ cups)
  • ¾ cup seeded and diced ripe tomatoes (2 large or several plum tomatoes)
  • ½ cup diced red bell pepper  (¼ “ dice)
  • ½ cup diced orange bell pepper (¼” dice)
  • ½ cup diced yellow bell pepper (¼” dice)
  • ½ cup diced English cucumber with skin (¼” dice)
  • ½ cup very thinly sliced red cabbage
  • ¼ cup thinly sliced scallions, white and light green parts (about 3 scallions)
For the Dressing:
  • 1 small ripe avocado, pitted, skinned and sliced
  • ¼ cup cilantro leaves, chopped
  • ½ Persian cucumber, sliced
  • 1 shallot finely chopped
  • 1 garlic clove, chopped
  • zest and juice of 1 lime, or more to taste
  • 1 teaspoon chipotle powder
  • 1 teaspoon cumin powder
  • 1 teaspoon paprika
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon white wine vinegar


Make the Salad:

Place all of the ingredients into a large bowl.

For the Dressing:

Place all of the ingredients in a high speed blender and blend until smooth.

To Serve:

Pour just enough dressing onto the salad and toss to thoroughly coat the vegetables.

Place colorful salad on beautiful plates.  

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