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Fiesta salad with cilantro-lime dressing


A main-course salad with roasted chickpeas and Mexican-inspired flavors.  



for the dressing

  • 1/3 cup fresh cilantro leaves and stems (packed)
  • 1/3 cup fresh lime juice (from about 2 large limes)
  • 1/3 cup honey (I used raw)
  • 1 heaping teaspoon minced garlic
  • 2 teaspoons minced fresh ginger root
  • 1/2 teaspoon salt
  • 1/4 cup extra-virgin olive oil

for the salad

  • 1 batch coconut-lime roasted chickpeas
  • 8 cups green lettuce, chopped
  • 1 mango, peeled and diced
  • 1 bell pepper (red, yellow, or orange), diced
  • 1 cup grape tomatoes, halved
  • 1 avocado, cut into 1-inch chunks


  1. Put all of the dressing ingredients except the olive oil into a food processor or blender and pulse until the cilantro is chopped.  Turn the machine on and slowly drizzle in the olive oil.  Set the dressing aside.
  2. To assemble the salads, divide the ingredients between four plates.  Dress with the cilantro-lime dressing.  Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Cuisine: Mexican


  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 38.5g
  • Sodium: 342mg
  • Fat: 22.7g
  • Carbohydrates: 70.8g
  • Protein: 10.5g

Keywords: Mexican salad