The Ultimate Vegan Mexican Chopped Salad with Creamy Chipotle Dressing: Easy & Flavorful!

Prepare to be amazed by this incredibly fresh, flavorful, and satisfying Mexican Chopped Salad, perfectly complemented by our rich and creamy Chipotle Dressing. Whether you’re planning a festive gathering, seeking a light yet fulfilling side dish, or simply craving a complete vegan meal, this recipe ticks all the boxes. You’ll be delighted by how quickly this vibrant salad comes together – often in under 15 minutes – making it an ideal choice for busy weeknights or impromptu entertaining.

This post has been updated from the original posted July 7, 2021, to bring you even more tips, details, and deliciousness!

This Mexican Chopped Salad has become a staple in my kitchen, a dish I find myself making on repeat. It’s my go-to contribution for potlucks, BBQs, and all kinds of gatherings, and it graces our dinner table at least once a week. The secret weapon? That sensational oil-free chipotle dressing, which masterfully ties all the vibrant flavors together. Everyone who tries it absolutely adores its creamy texture and smoky kick!

Forget those overpriced, pre-packaged chopped salad kits from the grocery store. Making your own is not only incredibly easy but also guarantees peak freshness and customizable ingredients. This homemade Mexican salad is crafted with wholesome canned beans, an array of crisp fresh vegetables, and a luscious dressing that you can whip up in a mere 5 minutes. It’s a testament to how quick and rewarding healthy eating can be.

Essential Ingredients for Your Mexican Chopped Salad & Smart Substitutions

Crafting the perfect Mexican Chopped Salad starts with fresh, high-quality ingredients. Here’s a detailed look at what you’ll need, along with fantastic substitution ideas to make this recipe your own.

• GREENS: I typically use a crisp head of romaine lettuce, stacked and finely chopped, for that signature crunch. However, this salad is incredibly forgiving! Feel free to experiment with a spring mix, nutrient-dense spinach, red leaf lettuce, peppery arugula, or even massaged kale for a heartier base. Whatever greens you have on hand, or a combination of your favorites, will work beautifully.
• JICAMA: This unsung hero of the root vegetable world is a must-try! Jicama is composed of about 90% water, making it incredibly refreshing and adding a fantastic crisp crunch that elevates the texture of this salad. It’s also low in calories, high in fiber, and packed with antioxidants, making it a healthy addition. I’ll show you how to easily peel and cube it below. If jicama isn’t available, excellent substitutes for that desired crunch include celery, water chestnuts, kohlrabi, or even daikon radish.
• CABBAGE: I gravitate towards purple cabbage not just for its stunning color, which makes the salad visually appealing, but also because a variety of colors in your diet often correlates with a diversity of nutrition. Adding a wide range of plants is crucial for optimal gut health. Green cabbage, savoy cabbage, napa cabbage, or even bok choy would be equally terrific choices, each offering a slightly different texture and flavor profile.
• BEANS: Any type of bean you have in your pantry or prefer will be perfectly fine. I frequently use black beans, red kidney beans, or pinto beans in this recipe. They are an excellent source of fiber and plant-based protein, making this salad incredibly satisfying and a powerhouse of nutrition.
• FRESH CILANTRO: A generous handful of fresh cilantro is, for me, an absolute essential for that authentic Mexican flavor profile. It’s one of my all-time favorite fresh herbs, offering a bright, zesty, and slightly peppery note. If you’re not a fan of cilantro (the “soap gene” is real!), or simply don’t have it, try adding some fresh parsley or oregano for a different but equally delightful herbaceous touch.
• RADISHES: Sliced radishes add a wonderful peppery “zing” and a pop of color to the salad. Any variety will work well. Watermelon radishes are stunningly beautiful with their pink centers, and purple daikon radishes offer a vibrant hue. You can also use regular white daikon radish, small white salad turnips, or finely chopped fennel for a unique twist.
• CUCUMBERS: I prefer using small Persian cucumbers because their skin is thinner and they contain fewer seeds, resulting in a more delicate crunch. However, any type of cucumber will contribute a refreshing crunch, beautiful color, and additional water and fiber, enhancing the overall freshness of the salad.
• RED ONION: Finely diced red onion provides a punch of sharp, zesty flavor that brightens the entire salad. Great substitutions include thinly sliced scallions (green onions), green salad onions, fresh chives, shallots, or even thinly sliced leeks (white and light green parts). If you’re following a low FODMAP diet, you can simply omit this ingredient altogether without significantly impacting the deliciousness.
• CHIPOTLE SALAD DRESSING: This vegan and gluten-free dressing is truly transformative. It’s simple to prepare, incredibly creamy and flavorful, loaded with nutrition, and will last for up to two weeks in your fridge. It’s the perfect smoky, tangy, and subtly sweet counterpoint to the fresh veggies. Other excellent options if you want to vary the flavor include our bright and zesty Avocado Lime Dressing, or a classic Simple Vinaigrette for a lighter touch.
• OPTIONAL TOPPINGS: To add an extra layer of crunch, healthy fats, and flavor, consider toasted sunflower seeds, slivered almonds, or pepitas (pumpkin seeds). These nutty additions elevate the salad significantly. Chunks or slices of creamy avocado are also a luxurious and satisfying treat, adding richness and healthy fats. For even more fresh flavor, sprinkle on additional fresh herbs like extra cilantro, mint, or a touch of oregano.

Mastering Jicama: How to Buy, Store, and Prepare This Crunchy Delight

Jicama might seem intimidating at first glance, but it’s incredibly easy to prepare and well worth the effort for its unique crisp texture. Here’s everything you need to know:

1. How to Buy and Store Jicama: When selecting jicama, aim for a medium-sized root. Anything too large can sometimes be dry and fibrous inside. Look for jicama with smooth, firm skin that shows no signs of soft spots, bruising, or wetness. Fresh jicama, when uncut, can be stored in your fridge for up to two weeks. I recommend wrapping it in a paper towel and placing it in a plastic bag to maintain its freshness.
2. Preparation Step 1: Trimming and Peeling: First, use a sharp chef’s knife to carefully slice a thin piece off both ends of the jicama. This creates a flat, stable surface for safer cutting. Next, stand the jicama upright and, using your knife, cut downwards, carefully trimming off the thick skin in small sections, following the curve of the root. Keep rotating the jicama slightly until all the skin is removed. A sharp knife and a sturdy wooden cutting board will make this task much easier and safer.
3. Preparation Step 2: Slicing: Once peeled, cut the jicama in half lengthwise. Then, lay each half flat and slice it into uniform ½-inch thick pieces. These slices will form the base for your cubes.
4. Preparation Step 3: Cubing: Now, turn the jicama slices the other direction and cut them again into ½-inch wide strips. Finally, turn these strips on their sides and cut once more to create perfect ½-inch cubes. The entire process, from peeling to cubing, should take you approximately 2-3 minutes with a little practice!

Crafting Your Mexican Chopped Salad: Assembly Instructions

Creating this stunning salad is incredibly straightforward. With your ingredients prepped, assembly is quick and easy, getting you to deliciousness in no time.

First, begin by gathering all your fresh ingredients. Thoroughly wash, chop, or slice all the vegetables according to the recipe’s specifications. Don’t forget to rinse and drain your canned beans to remove any excess sodium and liquid.

To assemble, place your chosen greens as the base layer in a large mixing bowl. Then, artfully arrange the remaining salad ingredients – the vibrant chopped veggies, fresh cilantro, and rinsed beans – on top of the greens. You can prepare the salad up to this point, cover it tightly, and refrigerate until you’re ready to serve. For efficient meal prep, I recommend omitting the beans until just before you plan to toss and serve, as they can sometimes soften the other ingredients if added too early. Your chopped vegetables and greens will stay wonderfully fresh in an airtight container in the fridge for up to a week when stored with a paper towel to absorb any excess moisture.

The Star of the Show: Making the Creamy Chipotle Salad Dressing

The chipotle dressing is truly what elevates this salad to superstar status. Its creamy texture and smoky, zesty flavor are irresistible, and the best part is how incredibly simple it is to make using everyday pantry ingredients.

To create this magical dressing, simply combine the rinsed cannellini beans (which create that incredible creaminess!), your favorite drippy nut or seed butter, pitted Medjool dates for natural sweetness, a large clove of garlic for a pungent kick, smoked paprika for depth, sea salt, and the essential chipotle chili powder for its smoky heat, along with water. Place all these ingredients into a high-speed blender or food processor. Blend until the mixture is perfectly smooth and luxuriously creamy. This dressing can be prepared well in advance and stored in a covered jar in your refrigerator for up to two weeks, making it perfect for meal planning.

Once your salad is assembled and you’re ready to serve, generously pour about half of the prepared dressing over the vegetables. Toss everything thoroughly to ensure every ingredient is beautifully coated. Taste and add more dressing as needed, according to your preference. For an extra flourish, serve with additional fresh cilantro, chunks of creamy avocado, and a small bowl of extra dressing on the side for guests to add as they wish. Finally, sprinkle on some toasted seeds or nuts for an irresistible added crunch that completes this magnificent salad.

Debra’s Pro Tips for the Ultimate Mexican Chopped Salad

Elevate your Mexican Chopped Salad from great to absolutely unforgettable with these expert tips:

• Optimize Your Chopping: To save time and minimize cleanup, chop all your vegetables at once. A good quality chef’s knife and a large cutting board are your best friends here. Uniformly chopped ingredients ensure every bite is perfectly balanced.
• Embrace the Rainbow: Remember, we eat with our eyes first! Choose a variety of colorful vegetables like purple cabbage, bright radishes, and green cucumbers. Not only does this make your salad visually stunning, but a diverse range of colors also indicates a wider array of nutrients.
• Go Seasonal: While this recipe is fantastic year-round, try to incorporate what’s in season for the freshest flavor and best value. Don’t be afraid to vary your greens each time you make this – different types offer unique textures and subtle flavors.
• Your Signature Potluck Dish: This salad is a guaranteed crowd-pleaser and makes an excellent signature dish to bring to any potluck, BBQ, picnic, or party. The beauty is that you can prep all the components in advance and then simply toss them with the dressing right when you arrive, ensuring peak freshness and crunch.
• Create a Fun Salad Bar: For family dinners or casual gatherings, set up a “Mexican Chopped Salad Bar.” Lay out all the prepared ingredients in separate bowls and let everyone customize their own salad bowl with their favorite combinations and desired amount of dressing. This is especially great for picky eaters!

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📖 Recipe

Mexican Chopped Salad with Chipotle Dressing

Author:
Debra Klein

Perfectly crunchy, creamy, and delicious Mexican chopped salad. Serve as a main meal or a side salad that will work well with whatever you’re serving. Easy to make homemade chipotle dressing is super tasty and dairy-free.

5 from 38 votes

Rate this Recipe

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Prep Time

15 minutes
mins

Total Time

15 minutes
mins

Course
Salad

Cuisine
Mexican

Servings

6
servings

Calories

275
kcal

Equipment

• Food Processor
• Extra Large Bamboo Cutting Board
• Global 8″ Chef’s Knife

Ingredients

  

• 
  ▢
  
  
  1
  head romaine lettuce
  washed and chopped*

• 
  ▢
  
  
  2
  cups
  purple cabbage
  roughly chopped

• 
  ▢
  
  
  1
  cup
  jicama
  peeled and cubed

• 
  ▢
  
  
  1
  bunch radishes
  sliced thinly

• 
  ▢
  
  
  1
  cup
  black beans
  rinsed and drained*

• 
  ▢
  
  
  ½
  cup
  sunflower seeds
  toasted and salted

• 
  ▢
  
  
  1
  bunch
  scallions
  thinly sliced white and green parts

• 
  ▢
  
  
  1
  cup
  cucumbers
  diced

• 
  ▢
  
  
  ½
  cup
  cilantro
  chopped

Chipotle Salad Dressing

• 
  ▢
  
  
  15
  ounce
  can cannellini beans, rinsed and drained

• 
  ▢
  
  
  ¼
  cup
  drippy nut or seed butter

• 
  ▢
  
  
  4
  medjool dates
  pitted*

• 
  ▢
  
  
  1
  large clove garlic

• 
  ▢
  
  
  ½
  teaspoon
  smoked paprika

• 
  ▢
  
  
  ½
  teaspoon
  sea salt

• 
  ▢
  
  
  ¼
  teaspoon
  chipotle chili powder*

• 
  ▢
  
  
  ¾-1
  cup
  water

Instructions

 

• Put all ingredients (starting with ¾ cup water) for dressing in food processor or blender. Blend until fully mixed. Scrape down the sides and blend again. Add more water 1 Tablespoon at a time until desired consistency for a pourable dressing. Set aside.
• PREP VEGGIES: Peel and chip jicama into bite sized cubes. Roughly chop cabbage, slice radish and scallions. Dice cucumber and chop cilantro. Stack romaine and then thinly slice or chop into bite sized pieces.
• Place greens, chopped veggies, cilantro and beans into a large bowl. Pour on ½ the dressing plus sunflower seeds and mix well. Add in more dressing, to taste, toss again and serve.
• Remaining dressing can be stored in the fridge with a container with lid for up to 2 weeks. If dressing thickens up too much in the fridge, whisk in 1-2 Tablespoons warm water.

Notes

LETTUCE: Substitute romaine for 5 cups of any chopped greens. Arugula, spinach, mixed greens or kale are great choices.

JICAMA: See photos in post for tips on peeling and cubing. Celery or another crunchy vegetable would be a good sub.

BEANS: Substitute any bean you have/enjoy for the black beans. Red kidney or pinto beans are my favorite choices.

OPTIONAL: cubes of fresh avocado make a great addition

DRESSING: Buy fresh medjool dates with the pits still in and remove before using for the most moist dates. If your dates are hard and dry, or already pitted, soak in warm water for about 15 minutes to replump; drain and squeeze out water before using in this recipe.  Chipotle Chili Powder is spicy. The recipe calls for ¼ teaspoon, which is enough to be tasty but not super hot. Add more if you like some heat. Substitute for regular chili powder if you only want the flavor, but not the heat.

Nutrition

Serving:
1
g


Calories:
275
kcal


Carbohydrates:
34
g


Protein:
11
g


Fat:
11
g


Saturated Fat:
2
g


Polyunsaturated Fat:
8
g


Cholesterol:
5
mg


Sodium:
869
mg


Fiber:
11
g


Sugar:
15
g

Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

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