Lately, salads have probably been my most common lunch when I’m home alone. I have either a chopped salad, or a Mexican salad. I just toss together all of the stuff that I would normally put into a burrito, except for the rice. This barely needs a recipe, but I’m giving you one anyway!This delicious Mexican Salad barely needs a recipe, but here's one anyway to make your life easier! Click To Tweet
I kept this vegetarian because I am one, but a great addition for meat eaters (and what I add for my husband) is grilled chicken. I use whatever lettuce I have around, usually green leaf or red oak leaf.
A note about one of my absolute favorite kitchen gadgets: I used to feel like I was risking an ER trip every time I removed an avocado pit with a knife, and using a spoon is messy and takes too long. The 3-in-1 avocado slicer is AMAZING. After cutting an avocado in half, you push the round part into the pit and twist, and the pit comes right out! No palm-impaling knife required.
Then, if you want slices, you can use it for that too. If you eat avocados, you need this thing.
If you want to make the salad ahead of time, just leave out the tortilla chips and dressing until you’re ready to eat.
You could even do the mason jar thing. As much as I’d like to make fun of it for being trendy, packing your salad in a mason jar makes a ton of sense. You stack everything tightly so that the dressing and anything moist stays separate from the lettuce. Start with the dressing in the bottom of the jar, add the tomato and onion, then the beans and corn, then the avocado, then the cheese, and finally the lettuce on top. Pack the tortilla chips in a baggie.
When you’re ready to eat, dump the whole thing into a bowl, add the tortilla chips, and give it a good stir.
Ready? Here’s the recipe! I just had it for lunch today, the second time this week.
And don’t forget to make my 3-Minute Ranch Dressing! It goes great with this salad.