Mexican Tomato and Lettuce Salad is my go-to recipe when I want something light yet satisfying. I discovered this recipe during a summer cookout, and it’s been a family favorite ever since. The mix of different tomatoes creates beautiful colors, while the avocado dressing brings everything together with its creamy texture and zingy flavor.
About the Recipe
This salad stands out because it uses three different types of tomatoes, each bringing its own flavor and texture. The witlof adds a slight bitter note that balances the sweet tomatoes perfectly. The homemade avocado dressing is what makes this salad special – it’s creamy, tangy, and just a bit spicy from the sweet chili sauce.
Why You’ll Love This Recipe
This salad is super easy to put together but looks stunning on the table. It’s perfect for both beginners and experienced cooks. The ingredients are easy to find, and there’s no cooking involved except toasting the pumpkin seeds. The dressing comes together in minutes, and you can adjust the spiciness to your taste. Plus, it’s naturally gluten-free and can be made vegan by skipping the sour cream.
Mexican Tomato and Lettuce Salad
Cooking Tips
– Let tomatoes drain for at least 10 minutes to collect their juices for the dressing
– Toast pumpkin seeds until just golden – they can burn quickly
– Choose ripe but firm avocados for the best dressing texture
– Make the dressing right before serving to keep its bright color
Serving and Storing Suggestions
Serves 6-8 people as a side dish. Prep time is about 20 minutes. Best served immediately, but you can prep ingredients ahead and assemble just before serving. Store unused dressing separately for up to 24 hours in an airtight container.
Similar Recipes
- Classic Mexican Bean Salad
- Southwestern Chopped Salad
- Avocado and Corn Salad
Nutrient Benefits
This salad is packed with vitamins A and C from the tomatoes, healthy fats from the avocado, and protein from the pumpkin seeds. The variety of vegetables provides fiber and antioxidants, while the olive oil adds heart-healthy fats.
Mexican Tomato and Lettuce Salad
Ingredients
- 200 gms Cherry Tomatoes
- 200 gms Yellow Tomatoes
- 2 Green Tomatoes (large)
- 2 Witlof
- 1 Oak Leaf or Coral Lettuce (small)
- 120 gms Salad Leaves
- 2 to 3 Red Onions (cut into rings)
- 1/4 cup Pumpkin Seeds (roasted or fried in oil)
For the Dressing:
- 1 Avocado (large)
- 1 tbsp Lemon Juice
- 2 tbsp Light Olive Oil
- 2 tsp Sweet Chilli Sauce
- 1 clove Garlic (crushed)
- 2 tbsp Coriander Leaves
- Sour Cream (optional)
Instructions
- Cut the cherry and yellow tomatoes in half.
- Place them in a strainer over a bowl to collect their juices.
- Finely chop the green tomatoes and add to the strainer.
- Spread the witlof and lettuce leaves on a platter.
- Scatter the onions and tomatoes over, reserving the tomato juice.
- To make the dressing, mash the avocado flesh in a small bowl.
- Add the reserved tomato juice, plus the lemon juice, olive oil, chilli sauce, garlic and coriander.
- Whisk till creamy.
- Add extra lemon juice if needed and enough water or sour cream to make a smooth, creamy consistency.
- Spoon dressing over the salad.
- Scatter the pumpkin seeds.
- Serve.
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Frequently Asked Questions
Can I make this salad ahead of time?
You can prep the vegetables ahead, but make the dressing and assemble the salad just before serving to keep everything fresh and crisp.
What can I substitute for witlof?
Belgian endive or radicchio work well as substitutes, offering similar crisp texture and slight bitterness.
How spicy is this salad?
The spice level is mild and comes from the sweet chili sauce in the dressing. You can adjust it to taste or omit it completely.
