Layered Mexican Salad

This Layered Mexican Salad is the perfect potluck side dish recipe! Layers of romaine lettuce, cucumber, cherry tomatoes, avocado, cheddar cheese, and crushed tortilla chips in a homemade taco dip dressing – get your family eating those veggies again!

We’ve been eating a lot of meat around here lately since we bought our new grill. Don’t get me wrong, we’re still going to use the heck out of that thing! Last week though, I thought I’d switch our menu up a bit and make a salad. The only problem?

My children despise salads.

And I’m going to be honest here – I could get them to eat the “green parts” of this salad. Lovely, aren’t they?

We LOVE taco dip in this house, particularly seven layer taco dips. You know, with layers of refried beans, taco meat, sour cream, cream cheese… and a little bit of veggies thrown in there. I wanted to create a lighter version though, one that was fit for a meal. Layered Mexican Salad it is!

I actually could get them to eat the cucumbers, avocado, cheese, dressing and tortilla chips. I tried with the cherry tomatoes, but, as Wesley put it, “You know we don’t like potatoes, Mom.” That kid cracks me up!

Layered Mexican Salad

This Layered Mexican Salad is the perfect potluck side dish recipe! Layers of romaine lettuce, cucumber, cherry tomatoes, avocado, cheddar cheese, and crushed tortilla chips in a homemade taco dip dressing - get your family eating those veggies again!

5 from 2 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Servings: 8

Calories: 555kcal

Author: Kelly Miller

Ingredients

• ▢ 1 1/2 cups mayonnaise
• ▢ 4 oz chopped green chiles canned
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon cumin
• ▢ 1/2 teaspoon onion powder
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/4 teaspoon salt
• ▢ 2 heads romaine lettuce chopped
• ▢ 1 cucumber peeled, halved, and sliced
• ▢ 16 oz cherry tomatoes halved
• ▢ 3 avocados halved, pitted, and diced
• ▢ 1 cup shredded cheddar cheese
• ▢ 1 cup tortilla chips crushed

US Customary - Metric

Instructions

• Whisk together mayo, green chiles (undrained), and spices in a small bowl. Cover and refrigerate.
• Prepare the vegetables.
• Add the vegetables layers into a clear bowl or trifle dish in this order: half of the romaine, cucumber, tomatoes, avocados, and cheese.  Repeat layers with remaining half of vegetables.
• Top salad with prepared dressing. Sprinkle crushed tortilla chips and additional shredded cheese (if desired) over top just before serving.

Nutrition

Calories: 555kcal | Carbohydrates: 21g | Protein: 8g | Fat: 51g | Saturated Fat: 10g | Cholesterol: 32mg | Sodium: 561mg | Potassium: 636mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1285IU | Vitamin C: 27mg | Calcium: 160mg | Iron: 2mg

Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom!

You could use a trifle dish like this one, but I just used a clear plastic bowl from the dollar store. That’s a great way to bring this salad to a cookout or party because you can just leave the dish there for the host to keep!