Looking for an Easy breakfast ideas Nutritious ? Cereal and Milk is your first choice health

Have you tried Mexican Salad recipes for Breakfast? Well, this is the best recipe ever. These are 2 of the mouthwatering recipes that shall give you a vitamin boost and amazing energy to start the day with. Try Now 2 amazing Mexican Salad Recipes for breakfast. 

1- Mexican Salad

Great salads, like Roasted Vegetable Salad, have both creamy ingredients to make them taste rich and satisfying and crunchy ingredients so they taste interesting and fresh.

·         Team Crunchy Ingredients: Crisp romaine lettuce, radishes, pepitas, and tortilla chips.

·         Team Creamy Ingredients: Roasted sweet potatoes, avocado, black beans, and a creamy Mexican dressing. For bonus points (and an extra tasty salad!), you can make your own black beans from scratch with this Instant Pot Black Beans recipe.

This Mexican Salad recipe is special for its balanced blend of sweet and spicy elements.

·         Sweet Notes: Caramelized roasted sweet potato; fresh, juicy cherry tomatoes.

·         Heat Notes: Chili powder, cumin, and (for the brave) sliced jalapenos. Radishes add a surprising spicy element too.

·         Freshness and Zip: A creamy lime dressing made with Greek yogurt wakes up the other ingredients; cilantro gives the salad freshness.

·         Stay Fuller, Longer: Healthy fats, fiber, and protein from the black beans, pepitas, a wide array of veggies, and protein in the yogurt dressing give this salad rib-sticking power, without the need for meat

Mexican Salad Recipe Steps

·         Roast the sweet potatoes. I do this first, then prep the rest of the ingredients while the salad cooks.

·         Whip up the creamy Mexican dressing. It’s a blend of lime juice, Greek yogurt, and cumin. It takes three minutes to make and is SO good and citrusy.

·         Add the lettuce to a bowl, and start tossing it with the dressing. This gives a nice, light coating of dressing.

·         Add the rest of the ingredients to the bowl. Toss, and drizzle on more dressing as needed.

·         Top with tortilla chips or strips. As many as you like.

Here are tips to keep Mexican Salad tasting its best:

·         To make ahead. You can prep all ingredients (except tortilla chips) and keep them separate or mix them together. Prepare the dressing, but leave it off the Mexican Salad ingredients for now. I recommend waiting to add the creamy lime dressing until a few hours before you serve it and waiting to add the tortilla chips until immediately before serving, so they stay crunchy.

·         To save extra time, you can bake your pepitas and sweet potatoes ahead of time. Store the sweet potatoes in the refrigerator and pepitas at room temperature until you’re ready to assemble the Mexican Salad.

·         How to pack it. Prepare all ingredients of the Mexican Salad, but do not add the dressing or tortilla chips to the other ingredients. Drizzle the dressing over the bottom of a large container, then add the salad ingredients on top. Place your desired amount of tortilla chips in a ziptop bag, and store outside of the refrigerator until serving. 

When you’re ready to enjoy your Mexican Salad, shake up the prepared container to toss the ingredients with the dressing. Sprinkle with your tortilla chips, and enjoy!

·         To store. Place Mexican Salad in an airtight storage container for up to 3 days. If possible, store your dressing in a separate container, and keep your tortilla chips outside of the refrigerator so they stay crunchy.

 Check this Asparagus in 3 Amazing Breakfast Recipes. 

2- CHOPPED MEXICAN SALAD WITH CILANTRO LIME DRESSING

This Mexican salad is the perfect combo of fresh and colorful ingredients that will add the perfect pop to your summer table.  Made with fresh summer produce, such as corn, tomatoes, mango, and avocado, and tossed in honey sweet cilantro lime dressing.

·         Step 1: First you want to start by roasting corn and bell peppers. Roasting brings out the natural sweetness of the vegetables and gives them a beautiful color.

For the bell peppers, set your oven to 425 F. Cut the bell peppers in half, clean out the seeds, and core. Rub with little olive oil and roast, cut side down, until soft and lightly brown, about 20 minutes.

·         Step 2: In the meantime, on the stovetop, roast the corn in little olive oil over medium-high heat until charred and golden, about 4-8 minutes.

·         Step 3: Next, prepare the Mexican salad dressing by whisking all of the ingredients in a bowl. Set aside.

·         Step 4: Once the peppers have cooled enough to handle, scrape away the skin and cut into 1/2-inch dice.

·         Step 5: Combine the roasted peppers, corn, and the remaining salad ingredients with the dressing. Taste for seasoning and chill for about 15-30 minutes before serving.

MEXICAN SALAD DRESSING

What’s amazing about this Mexican salad is that it doesn’t require much more as the ingredients are all so fresh and seasonal. So the dressing is very simple and ties everything together so well.

It consists of fresh lime juice, fresh orange juice, garlic, shallots, honey, and cilantro.

The key to this salad dressing is to use fresh citrus juice.  It’s truly the best! And if you end up with leftover dressing, simply store in an airtight container, refrigerated, for up to 3 days and use it over taco bowls, fresh salads, or as a marinade. 

You can enjoy the Mexican Salad right away, or save it for later using the below salad meal prep tips.

you can also check this Mexican Bean Salad. 

Have a wonderful Breakfast!