Quick Mexican Salad Plate for One
This quick Mexican salad plate for one is delicious and easy to adapt with veggies you have on hand. The dressing ingredients are pantry friendly and everything is mixed on the plate for a delicious, healthy meal.
Ingredients
- 1 to 1 ½ cups salad greens e.g. iceberg, romaine, spinach, spring mix, cabbage, see note
- ¼ to ½ cup grated or diced vegetables e.g. green or diced purple onions, bell peppers, tomatoes, sliced avocados, diced bell peppers, olives
- ⅓ to ½ cup meat or protein e.g. leftover cooked meat-grilled or rotisserie chicken, cooked beans, taco meet, cheese cubes or grated cheese, cooked quinoa
- ½ cup blackened corn see note
- tortilla chips & cilantro sprigs optional toppings
Single serving Mexican salad dressing:
- 1 tablespoon avocado or light olive oil see note
- ½ tablespoon apple cider or red wine vinegar see note
- 1 teaspoon agave or liquid honey
- dash cumin
- dash oregano
- salt & pepper to taste
Instructions
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Fill up a dinner-sized plate with your choice of salad greens, grated or diced vegetables, meat or protein, blackened corn, and optional toppings, as desired.
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Drizzle or sprinkle dressing ingredients over salad and toss right on the plate to combine.
Recipe Notes
1. Romaine lettuce is a good option if you are looking for something that will stay fresh for a couple of weeks in the refrigerator.
2. To blacken corn: heat a pan over medium high heat (a cast iron pan works best). Add the frozen corn to the hot pan in a single layer (no need to thaw first). Cook, stirring often for 1-2 minutes until lightly blackened and caramelized.
3. For best flavor, use a good quality oil and vinegar.
4. I like to chop up the greens and veggies for a week’s worth of salads ahead of time. I usually store everything in a large bowl in the fridge with a paper towel on the bottom to catch any extra liquid. Then when I’m ready to eat, I load up my plate with the prepared salad and veggies. Then add the extras (meats, cheese, toppings), sprinkle on the dressing ingredients, toss and enjoy.
5. I have made these salads in go-to containers (aff. link) when I want to take a lunch with me. Just prep it like you would on your plate and toss just before eating. To avoid wilting lettuce and soggy extras (cheese, chips, etc), I wouldn’t make ahead more than about 4 to 5 hours. Adding the dressing ingredients first may also help the salad last longer.