Whole30 Mexican Salad

Dive into the vibrant flavors of this Whole30 Mexican Salad, a wholesome and satisfying meal brimming with fresh ingredients and zesty seasonings. Crisp Romaine lettuce forms the base, topped with juicy cherry tomatoes, crunchy jicama matchsticks, creamy avocado, and colorful bell peppers. Juicy grilled chicken breast adds protein, while chopped cilantro and lime juice provide a refreshing burst of flavor. A simple yet bold dressing made with olive oil, cumin, chili powder, and lime ties it all together, offering a tangy, smoky kick. Packed with nutrients and free of added sugars or grains, this salad is perfect for those following a Whole30 diet or anyone looking for a healthy, delicious option. Ready in just 30 minutes, it's a versatile dish ideal for lunch, dinner, or meal prep!

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 heads Romaine lettuce
• 1 cup Cherry tomatoes
• 0.5 Red onion
• 1 small Jicama
• 2 Avocado
• 0.5 cup Cilantro
• 2 Lime
• 0.25 cup Olive oil
• 0.5 teaspoon Cumin
• 0.5 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 pieces Grilled chicken breast
• 2 Bell peppers (assorted colors)

Directions

Step 1

Start by preparing the Romaine lettuce. Wash the leaves thoroughly under cold running water, then pat them dry with a paper towel or use a salad spinner. Chop the lettuce into bite-sized pieces and place in a large salad bowl.

Step 2

Rinse the cherry tomatoes and slice them in half. Add them to the salad bowl.

Step 3

Peel and thinly slice half of a red onion and add it to the bowl.

Step 4

Peel the jicama and cut it into thin matchsticks. Add to the salad for a crunchy texture.

Step 5

Cut the avocados in half, remove the pits, and dice the flesh. Use a spoon to scoop the diced avocado into the salad bowl.

Step 6

Chop the cilantro and add half a cup to the salad for a fresh, herby note.

Step 7

Slice the grilled chicken breast into strips or bite-sized pieces and add to the salad.

Step 8

Prepare the bell peppers by removing the stems and seeds, then slicing them into thin strips. Add to the salad.

Step 9

For the dressing, juice the two limes into a small mixing bowl. Add the olive oil, cumin, chili powder, salt, and black pepper. Whisk the dressing together until it's well combined.

Step 10

Pour the dressing over the salad and gently toss all the ingredients together until evenly coated.

Step 11

Serve immediately, garnishing with additional cilantro if desired.

Nutrition Facts

Serving size	(2603.1g)

Amount per serving	% Daily Value*
Calories	1888.6

Total Fat 118.4g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 15.6g
Cholesterol 259.2mg	0%
Sodium 2550.1mg	0%
Total Carbohydrate 119.2g	0%
Dietary Fiber 57.6g	0%
Total Sugars 33.0g
Protein 109.2g	0%

Vitamin D 0IU	0%
Calcium 629.8mg	0%
Iron 18.1mg	0%
Potassium 6130.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 22.1%

Carbs: 24.1%