Mexican Chopped Salad with Chipotle Pepitas

Posted by Donna-Marie Pye on

Recipe & Photo Courtesy Sandra Valvassori

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  • 1/4 cup freshly squeezed lime juice (about 2 limes)
  • 2 tbsp honey or maple syrup
  • 1 garlic clove, grated or finely minced
  • 2 tbsp mayonnaise or vegenaise
  • 6 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • Freshly ground black pepper

Chipotle Pepitas:

  • 1 cup raw pepitas (pumpkin seeds)
  • 1 tsp coconut oil
  • 1/2 tsp chipotle powder
  • 1/4 tsp salt


  • 1 medium heat romaine lettuce, chopped in 1/2-inch pieces
  • 4 cups chopped cabbage, red or green or a mix
  • 1/2 medium red onion, diced
  • 1/2 English cucumber, diced
  • 4 - 5 radish, thinly sliced or chopped
  • 1/2 medium jicama, peeled and diced
  • 1 1/2 cups corn kernals, grilled or cooked from frozen
  • 1 can (19 oz/596 mL) black beans, drained and well rinsed
  • 1 ripe avocado, diced
  • 1/2 cup finely chopped cilantro, plus whole leaves for garnish
  • 1/2 cup crumbled feta, optional


  1. Dressing: Whisk lime juice, honey, garlic, mayo (or vegenaise), olive oil, salt and pepper in a medium bowl until smooth.
  2. Chipotle Pepitas: In a saucepan over medium heat, lightly toast the pepitas, tossing constantly until fragrant and golden brown. Turn the heat off and add the coconut oil, chipotle powder and salt; toss well, transfer to a bowl and set aside.
  3. Salad: Combine the lettuce and other salad ingredients in a large bowl. Toss gently to combine. Drizzle about half of the dressing and toss carefully to coat all ingredients. Garnish with cilantro leaves and chipotle pepitas. Taste and drizzle with a little more dressing if needed. Top with feta cheese, if desired.

To Grill Corn: 

  • 3 to 4 ears corn, husks removed
  • Olive oil for brushing
  • 1/2 tsp salt, or to taste

Brush the corn with a light coat of olive oil and sprinkle with salt to taste. Corn the corn over a grill or grill pan heated over high heat until the corn is charred and tender on all sides, 6 to 8 minutes. Remove from heat and cut the kernels from the cobs. You should have about 1 1/2 cups kernels.

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