Sometimes I think Mexican food gets a bad rap for being greasy and indulgent, especially here in Texas where enchiladas, chips, and queso reign supreme. And while those adjectives might hold true for a typical night out at your favorite Tex-Mex spot (hello, frozen margs), the real cuisine of Mexico is full of bright, nourishing, and veggie-forward fare. It’s these dishes—fish tacos, grilled meat with salsa verde, charred corn salad—that I make most often at home, and when I’m looking for the perfect light and satisfying side dish, I frequently turn to this Mexican Chopped Salad with Honey-Shallot Dressing.

These ingredients were inspired by one of my favorite lunches in Austin, the Jerez Salad at Fresa’s. With marinated chickpeas, spicy shredded carrots, and creamy queso fresco, it features layers of texture and flavor that make every bite so satisfying. My version of this Mexican chopped salad recipe is equally healthy and packed with protein. It’s hearty enough to be a vegetarian Mexican main course, or the best easy side dish for tacos & enchiladas.

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As with any chopped salad, it’s all about layering textures and flavors so you get a good mix of creamy and crunchy, spicy and sweet in each bite. Here’s what goes in this one:

The beauty of a chopped salad is that you can get all the delicious flavors you’ve combined in one perfect bite. Plus, when you toss it all together, you can evenly distribute the dressing so that each bite is coated in max flavor (without being the slightest bit soggy.)

In addition to greens, you always want to add other flavor-packed veggies for variety. This salad would also be great with a handful of halved cherry tomatoes or chopped bell peppers thrown in the mix. When I’m turning a chopped salad into the main course of my meal, I’ll often throw in cooked vegetables to make it a bit more satisfying—cubed sautéed zucchini or roasted sweet potato would be delish here.

And finally, balance out all those veggies with grains or beans (ie these chickpeas), nuts or seeds (like our pumpkin/sunflower seed mix here), and something creamy like avocado, goat cheese, or the queso fresco we used in this salad. These are the ingredients that add healthy proteins and fats, and will help ward off any post-salad hunger.

If you’re tempted to skip this step and use a store-bought salad dressing, may I humbly convince you otherwise. This dressing makes the salad, and you’re going to want to have the leftovers to pour over your salads all week. It’s so good, and you zip it up in the blender for maximum ease. Here’s what goes in it:

Scroll on for the recipe, and if you give this Mexican Chopped Salad a try, be sure to leave a rating and tag us on Instagram so we can see your version!

p.s. Looking for more inspired salad ideas? Here are a few that I’ve had on repeat lately:

This Mexican Chopped Salad recipe is healthy and packed with protein. It's an easy side dish for tacos, enchiladas, and makes a great vegetarian main course.

for the spicy marinated chickpeas and carrots

for the rest of the salad:

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