Sides for Fajitas: Chopped Salad & More!
This Tex Mex chopped salad is the best easy side dish for fajitas! It’s topped with savory cilantro lime dressing and crunchy tortilla strips.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Side dish
- Method: Raw
- Cuisine: Tex Mex
- Diet: Vegetarian
Ingredients
Scale
- 3 Romaine hearts (8 cups chopped)
- 2 cups baby greens, like baby kale (optional)
- 1/4 cup sliced red onions (or Pickled Red Onions)
- 1/2 cup cherry tomatoes
- 4 radishes
- 1 cup frozen corn kernels, thawed
- 1 handful roasted salted pepitas (pumpkin seeds)
- Dressing (pick one): Cilantro Lime Dressing, Creamy Cilantro Dressing or Taco Salad Dressing
- Add-ons: Crispy Tortilla Strips (or crushed tortilla chips), crumbled feta or cotija cheese, chopped avocado, black beans, or chopped cucumber
Instructions
- If using, make the Crispy Tortilla Strips. Or use crushed tortilla chips.
- Make the dressing: Cilantro Lime Dressing, Creamy Cilantro Dressing (pictured), or Taco Salad Dressing (simplest).
- Chop the vegetables: Chop the romaine. Thinly slice the red onion (follow the instructions at 1:30 of this video). Slice tomatoes in half. Thinly slice the radishes. Defrost the corn. Prepare any other add-on veggies as appropriate. Add a sprinkle of salt on the tomatoes, radishes, and corn to lightly season them.
- Serve: Place the greens on the plate and top with the vegetables (and tortilla strips, if using). Top with the dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.
Find it online: https://www.acouplecooks.com/what-to-serve-with-fajitas/
