Green Salad with Salsa Vinaigrette
A crisp, refreshing green salad tossed with a zesty salsa vinaigrette that doubles as dressing and topping. Fresh lettuce, juicy tomatoes, sweet corn, and creamy avocado come together in minutes for a vibrant side that brightens any plate. Perfect for taco nights, grilled dinners, or a light lunch on its own.
For 4 servings
- prep · ~10 min
Prep all the vegetables and greens.
Wash and dry the romaine lettuce and baby spinach. Chop the lettuce into bite-sized pieces. Dice the tomato, cut corn kernels from the cob, dice the avocado, and thinly slice the red onion. Mince the garlic clove.
- mix · ~2 min
Make the salsa vinaigrette.
In a small bowl, whisk together the tomato salsa, olive oil, lime juice, white vinegar, minced garlic, cumin powder, and salt until emulsified and well combined.
- assemble · ~1 min
Toss the salad base.
In a large mixing bowl, combine the romaine lettuce and baby spinach. Drizzle half the salsa vinaigrette over the greens and toss gently until evenly coated.
- assemble · ~1 min
Add the remaining vegetables and finish.
Scatter the diced tomato, corn kernels, avocado, and sliced red onion over the dressed greens. Drizzle the remaining salsa vinaigrette on top and finish with a sprinkle of chopped cilantro.
TIPToss gently after adding avocado to keep the pieces from breaking apart. - serve
Serve immediately.
Divide the salad among serving plates or bowls. Serve right away while the greens are crisp and fresh.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry greens thoroughly after washing so the vinaigrette clings instead of sliding off.
- 2Cut corn kernels off the cob fresh for peak sweetness; blanch briefly if corn is not in season.
- 3Dice avocado just before serving and toss gently to prevent mushiness.
- 4For a cooler crunch, chill the serving bowls for 10 minutes before plating.
- 5Make the salsa vinaigrette up to 2 hours ahead and whisk again right before using.
- 6Slice red onion paper-thin and soak in ice water 10 minutes to mellow its bite.
Adapt it for your goals.
Protein-boosted
Add 1 cup of black beans or grilled chicken strips to turn this side salad into a complete, filling main dish without changing the dressing.
low oilLow-oil
Reduce olive oil to 1 tablespoon and increase salsa to ¾ cup for a lighter, fully salsa-forward dressing that still coats greens nicely.
smoky cornSmoky corn
Char the fresh corn kernels in a dry skillet over high heat for 3 minutes until blackened in spots, adding a sweet-smoky depth that echoes grilled dishes.
Why this is on our healthy list.
Rich in Healthy Fats
Avocado and olive oil provide heart-friendly monounsaturated fats that help absorb fat-soluble vitamins from the greens and tomatoes.
High in Vitamin C
Lime juice, tomatoes, and cilantro supply a hefty dose of vitamin C to support immune function and collagen production.
Good Source of Fiber
Romaine, spinach, corn, and avocado deliver dietary fiber that aids digestion and promotes a feeling of fullness.
Frequently asked questions
Yes, thaw frozen corn or drain canned corn well and pat dry to avoid watering down the salad; charring it in a skillet enhances flavor.
