This tangy Lime Dressed Chopped Salad is the best side dish for zesty enchiladas. This recipe was created for my client, Old El Paso, but all opinions are my own.
For a little while this winter, my playlist on Spotify was constantly informing my Facebook friends about my diverse and obscure music choices. It was kind of like having a webcam in the bathroom — a weird feeling of being totally exposed for everyone to see. Eventually, I fixed the problem …
But as uncomfortable as it felt, it also sparked some fun conversations about musical interests and passions. So there’s that too. Sometimes life lends us little moments of levity like that — ones where you kind of have to giggle. It’s also what makes life a little more fun.
You know what else makes life fun? When the kids squeal in delight over a dinner — like this one. It doesn’t happen every night, that’s for sure. Lately, Paige has been anti-grilled foods while Will is in inhale-mode (aka a growth spurt). But this meal? There was something about it that just got them excited. My kids are on a serious Tex-Mex kick right now (okay, so am I), so when I whipped up some enchiladas with a tangy salad dotted with creamy avocado, they were absolutely all over it.
See, Old El Paso asked me to create a delicious recipe to pair with their frozen enchiladas. My kids adore the Chicken Enchiladas, which have a bold flavor with a hint of spice, so I started with those and then mixed up a Lime Dressed Chopped Salad for Two — a quick and easy salad that’s both refreshing and filling. All in all, this is a perfect dinner for a night on the go. Or whenever.
- 4 cups chopped romaine lettuce
- 1 avocado, pitted, peeled and diced
- 1 cup grape tomatoes, quartered
- 1 cup diced sweet red pepper
- 1/2 cucumber, diced
- 1 lime
- Sea salt and pepper, to taste
- In a large bowl, toss together the lettuce, diced avocado, tomatoes, red pepper and cucumber until well-combined.
- Juice the lime and drizzle over the salad. Season with salt and pepper, as desired. Toss well. Enjoy immediately.
Disclosure: I was compensated for creating this recipe but all opinions are my own.