Mexican Restaurant Salad Recipe

Name: Mexican Restaurant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CILANTRO-SOUR CREAM DRESSING; 2 tablespoons freshly squeezed lime juice; 1/2 cup olive oil; 2 tablespoons mayonnaise; 2 tablespoons sour cream; 1/2 cup stemmed coarsely chopped fresh cilantro (about 1/2 bunch); 1 green jalapeno chile, stemmed, seeded, and deribbed; 2 garlic cloves, chopped; 1/4 teaspoon ground cumin; 1/4 teaspoon chili powder; 2 tablespoons grated parmesan cheese; Pumpkin Seeds; 1 teaspoon olive oil; 1/4 cup pumpkin seeds, shelled; salt; Salad; 2 heads romaine lettuce, outer leaves removed, torn into bite-sized pieces; 1 small red onion, thinly sliced; 1 avocado, pitted, peeled, and cubed; 1 1/2 cups lightly crushed yellow corn tortilla chips, lightly crushed; fresh ground black pepper; 4 ounces queso fresco, crumbled

Servings: persons

CILANTRO-SOUR CREAM DRESSING
2 tablespoons freshly squeezed lime juice
1/2 cup olive oil
2 tablespoons mayonnaise
2 tablespoons sour cream
1/2 cup stemmed coarsely chopped fresh cilantro (about 1/2 bunch)
1 green jalapeno chile, stemmed, seeded, and deribbed
2 garlic cloves, chopped
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
2 tablespoons grated parmesan cheese
Pumpkin Seeds
1 teaspoon olive oil
1/4 cup pumpkin seeds, shelled
salt
Salad
2 heads romaine lettuce, outer leaves removed, torn into bite-sized pieces
1 small red onion, thinly sliced
1 avocado, pitted, peeled, and cubed
1 1/2 cups lightly crushed yellow corn tortilla chips, lightly crushed
fresh ground black pepper
4 ounces queso fresco, crumbled

1
To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth.
2
Refrigerate until ready to use.
3
To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
4
Toss continuously until the seeds are lightly toasted, about 3 minutes.
5
Season to taste with salt and let cool.
6
To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
7
Season to taste with salt and pepper.
8
Sprinkle the queso fresco and toasted pumpkin seeds over the salad.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: CILANTRO-SOUR CREAM DRESSING, 2 tablespoons freshly squeezed lime juice, 1/2 cup olive oil, 2 tablespoons mayonnaise, and more.

Yes, Mexican Restaurant Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mexican Restaurant Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions