Mexican Restaurant Salad Recipe

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Mexican Restaurant Salad
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Ingredients:

Directions:

  1. To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth.
  2. Refrigerate until ready to use.
  3. To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
  4. Toss continuously until the seeds are lightly toasted, about 3 minutes.
  5. Season to taste with salt and let cool.
  6. To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
  7. Season to taste with salt and pepper.
  8. Sprinkle the queso fresco and toasted pumpkin seeds over the salad.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 668.16 Kcal (2797 kJ)
Calories from fat 423.87 Kcal
% Daily Value*
Total Fat 47.1g 72%
Cholesterol 24.44mg 8%
Sodium 478.83mg 20%
Potassium 918.96mg 20%
Total Carbs 51.38g 17%
Sugars 4.2g 17%
Dietary Fiber 9.89g 40%
Protein 13.86g 28%
Vitamin C 17.6mg 29%
Iron 3.8mg 21%
Calcium 322.7mg 32%
Amount Per 100 g
Calories 175.18 Kcal (733 kJ)
Calories from fat 111.13 Kcal
% Daily Value*
Total Fat 12.35g 72%
Cholesterol 6.41mg 8%
Sodium 125.54mg 20%
Potassium 240.94mg 20%
Total Carbs 13.47g 17%
Sugars 1.1g 17%
Dietary Fiber 2.59g 40%
Protein 3.63g 28%
Vitamin C 4.6mg 29%
Iron 1mg 21%
Calcium 84.6mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.5
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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