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Mexican Chopped Salad

This recipe contains extra-virgin olive oil, raw honey, pinto beans, red cabbage, cherry tomatoes and more.
6 Servings -
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Servings:6  | Calories:230 | Total Fat:20g  | Chol:2mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 20g
31 %
Sat Fat 3g
15 %
Total Carb 12g
4 %
Fiber 2g
8 %
Sugars 7g
Cholesterol 2mg
1 %
Sodium 529mg
22 %
Protein 2g
4 %
72% Extra-virgin olive oil
18% Others combined
4% Raw honey
4% Pinto beans
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


3 Tablespoons freshly squeezed orange juice
3 Tablespoons raw unpasteurized apple cider vinegar
3/4 teaspoon ground cumin
1 1/4 teaspoons fine grain sea salt + additional to taste
a few grinds of black pepper
1 Tablespoon raw honey
1/2 cup unrefined, cold-pressed extra-virgin olive oil
1 head butter or romaine lettuce, chopped, about 8 cups
2 cups chopped red cabbage
1 1/2 cups or 1 15 ounce can cooked pinto beans, drained and rinsed
2 cups diced cucumbers (I like Persian), unpeeled, large seeds scooped out
1 pint cherry tomatoes, halved
3 small avocados or 2 large, pitted, peeled and cubed
1/2 cup pepitas – toasted in a dry skillet and drizzled with 1/2 teaspoon olive oil and a sprinkle of sea salt

Directions : View recipe directions on
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