Mexican Chopped Salad with Mexican Green Goddess Dressing

Adapted from Gwynnie

Eat as is or serve with leftover roast chicken and a handful of tortilla chips – preferably the more ‘natural’ ones i.e. not Doritos!


1 can of sweetcorn

1 crunchy lettuce e.g. romaine, finely shredded

2 handfuls kale, washed with tough stems removed

1 can cooked black beans, rinsed

2 tomatoes or 10 cherry tomatoes chopped/halved

4 spring onions, white and light green parts, sliced thin

1 avocado, diced

1/4 cup roughly chopped coriander

2-3 tablespoons toasted pumpkin and / or sunflower seeds


1/2 cup greek yogurt

1/4 cup coriander

2 spring onions, white and light green parts only, roughly chopped

1/4 cup freshly squeezed lime juice

5 slices of green jalapeno from a jar, seeds removed

1/2 cup extra virgin olive oil

1/2 tsp course sea salt

1 tbsp honey or agave


Combine dressing ingredients in a powerful blender and blitz until smooth.

Combine all salad ingredients and serve with dressing.

You could also add some roasted red peppers (from a jar) and a sprinkle of feta cheese,