4 ratings

South of the Border Salad Recipe


For me, there’s nothing better than Mexican food. There’s just something about the flavors and brightness that I can’t get enough of. However, a massive burrito or enchilada is not always ideal. That’s why I came up with this light salad filled with Mexican flavors and fresh vegetables.


For the vinaigrette:

  • Juice of 2 limes
  • 1 teaspoon dried oregano           
  • 1 teaspoon honey
  • 1 tablespoon Dijon mustard
  • ¾ cup olive oil
  • Salt and pepper, to taste

For the salad:

  • 1 head romaine lettuce, cleaned and chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup radish, thinly sliced
  • 1 avocado, seeded and roughly chopped
  • ¼ red onion, thinly sliced
  • ½ jalapeño, seeded and minced
  • ½ medium-sized jicama, cut into ½-inch cubes
  • ¼ bunch of cilantro, leaves removed


For the vinaigrette:

In a small bowl, combine the lime juice, oregano, honey, and mustard. Whisk well to combine. Continue to whisk and in a slow and steady stream add the olive oil until fully incorporated. Season with salt and pepper and set aside.

For the salad:

In a large salad bowl, combine all the ingredients. Add the vinaigrette and toss with salad tongs until thoroughly mixed.