Mexican Salad
The BEST Mexican salad! This easy Mexican salad with creamy lime dressing and sweet potatoes is healthy, vegetarian, and versatile.
Foto: Well Plated
Ingredients
- ¼ cup raw pepitas
- 2 medium sweet potatoes (peeled and chopped into 1-inch chunks (about 2 pounds or 5 cups raw or 3 ⅓ cups roasted))
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon ground chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- 1 large head romaine lettuce (chopped (about 6 cups))
- 1 pint cherry tomatoes (halved)
- 1 can reduced-sodium black beans ((15 ounces) drained and rinsed)
- 1 small jalapeño* (thinly sliced (about ¼ cup))
- 1 small bunch radishes (thinly sliced (about 1 cup))
- ¼ cup chopped cilantro (packed)
- Crumbled feta cheese (or goat cheese, or queso fresco (optional, for serving))
- Tortilla strips or crushed chips ((optional, for serving))
- Sliced avocado ((optional, for serving))
- ⅔ cup nonfat plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- Zest and juice of 1 medium lime ((about 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice))
- 1 clove minced garlic
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
Steps
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Preheat the oven to 325°F. Spread the pepitas in a single layer on an ungreased baking sheet. Place in the oven and toast until the pepitas turn darker (they'll be a deep goldish brown) and are fragrant, about 8 to 10 minutes. Remove from the oven and carefully transfer the pepitas to a small plate or bowl. Set aside. Increase the oven temperature to 450°F.
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On a rimmed baking sheet (I use the same one I toasted the pepitas on to save a dish; just brush it off first), toss sweet potatoes with the olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated. Spread into an even layer and roast until browned and tender, 20 to 22 minutes, stirring once halfway through. Let cool slightly.
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Meanwhile, whisk together the dressing ingredients: Greek yogurt, olive oil, lime zest and juice, garlic, salt, and cumin. Taste and adjust seasoning as desired. The dressing should taste very bright and limey—its flavor will mellow once tossed with the other ingredients.
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In a large bowl, place the chopped romaine hearts. Drizzle with about 1/4 cup of the dressing and toss to moisten.
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Add the sweet potatoes, beans, jalapeño, radish, and cilantro, then drizzle on another 1/4 cup of dressing. Toss to coat. Sprinkle with tortilla strips. Enjoy, with extra dressing as desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (36% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| raw pepitas | 0.25 cup | Rp 60.000/kg | Rp 3.555 |
| medium sweet potatoes | 2 | - | - |
| extra-virgin olive oil | 2 tablespoons | - | - |
| ground chili powder | 0.75 teaspoon | Rp 8.000/100g | Rp 300 |
| ground cumin | 0.5 teaspoon | Rp 70.000/kg | Rp 175 |
| smoked paprika | 0.5 teaspoon | Rp 40.000/kg | Rp 100 |
| kosher salt | 0.5 teaspoon | - | - |
| large head romaine lettuce | 1 | - | - |
| pint cherry tomatoes | 1 | Rp 12.000/kg | Rp 1.200 |
| can reduced-sodium black beans | 1 | Rp 12.000/kg | Rp 1.200 |
| small jalapeño* | 1 | - | - |
| small bunch radishes | 1 | - | - |
| chopped cilantro | 0.25 cup | - | - |
| Crumbled feta cheese | - | - | - |
| Tortilla strips or crushed chips | - | - | - |
| Sliced avocado | - | - | - |
| nonfat plain Greek yogurt | 0.667 cup | Rp 15.000/200g | Rp 11.856 |
| extra-virgin olive oil | 2 tablespoons | - | - |
| Zest and juice of 1 medium lime | - | - | - |
| minced garlic | 1 clove | - | - |
| kosher salt | 0.5 teaspoon | - | - |
| ground cumin | 0.5 teaspoon | Rp 70.000/kg | Rp 175 |
*Estimated market prices, may vary by region
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