Vegan Mexican Chopped Salad with Avocado Dressing

Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.

It’s not the first time I’m making a Mexican chopped salad but it’s the first time I like it so much I would eat it every day for lunch!

It’s vegan and gluten-free, it’s packed with dietary fiber and proteins, it looks like a rainbow and the avocado dressing is so good! Besides, it’s very easy to make and it’s a perfect salad for your takeout lunch, barbecue party or even dinner!

You have to try making this salad, because you won’t turn back to boring salads ever again. It’s the perfect way to use all the summer produce such as tomatoes, bell peppers, corn, avocados and scallions.

I don’t have to tell you how good this salad is for you. OK, I will still write it: black beans make a great protein base, which is important, since the salad is vegan. Bell peppers are the perfect source of carotenoids, vitamins C, B6 and E, as well as health-supportive sulfur and antioxidants.

Vegan Mexican Chopped Salad with Avocado Dressing

Vegan Mexican Chopped Salad with Avocado Dressing

For the vegan Mexican chopped salad:

  • 2 teaspoons olive oil
  • 1 ear corn husks and silk removed
  • 2 bell peppers red and green
  • 4 medium-sized tomatoes red and yellow
  • 1/2 red onion
  • 2 scallions
  • 1 avocado
  • 170 grams or 1 cup pre-boiled or canned blackbeans

For the avocado dressing:

  • 1 avocado
  • 80 ml or 1/2 cup water (more to adjust the consistency)
  • 2 tablespoons extravirginoliveoil
  • 1 tablespoon lime juice
  • 1/4 teaspoon cumin
  • salt and freshly ground black pepper to taste


  1. GRILL YOUR CORN: Use a broiler or a griddle pan. Heat a lug of olive oil over medium-high heat and grill the whole corn cob for 15 minutes, lid closed, turning every 5 minutes, until the cob has black burn marks here and there and the kernels are soft (you can check it by piercing the cob with a fork). Let it cool a bit and remove the kernels with a knife.
  2. CHOP THE VEGGIES: While your corn is grilling, chop the veggies. Dice red and green bell pepper, red and yellow tomatoes, red onion, scallions and avocado and arrange on two plates, creating sections (or in any other way you like). Add pre-boiled (or canned) blackbeans and corn kernels.
  3. MAKE THE DRESSING: Pit and peel avocado, add water, olive oil, lime juice, cumin, a pinch of salt and freshly ground black pepper and process with an immersion blender until smooth. Pour the dressing over the salad. Enjoy!


Refrigerate the avocado dressing in an air-tight container or jar for up to 3 days.

Find complete recipe here

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