Southwestern flavors are out of this world, and this protein-packed salad is the perfect way to experience them! It’s loaded with unique flavors, plenty of protein, and a satisfying crunch. The Southwestern Salad Recipe features a hearty Mexican slaw base and a pile of delicious toppings that combine to offer majestic flavors and textures.
The salad was a bestseller when I was running my catering company. Customers loved the surprising flavors—despite having peppers and chipotle dressing, it’s perfectly balanced and not too spicy. Packed with protein from yellow corn, cheddar cheese, avocado, and more, this salad is a true protein powerhouse. Unlike heavier salads, it’ll leave you feeling filled up, yet energized and ready to go on with your day.
Feel free to add other Southwestern ingredients like pepitas, black beans, or crumbled queso fresco to amp up the protein even more. This salad is a delicious, nutritious treat that’s sure to be a hit!
This recipe is: Gluten Free, Paleo Friendly and Vegetarian.
Table of Contents
6 Reasons to Love This Recipe
Besides the delicious Southwestern flavors, here are more reasons why this recipe is a favorite in my household:
- A satisfying crunch.
- Quick prep time.
- Delicious homemade dressing.
- Simple ingredients and straightforward steps.
- Customizable with additional proteins or veggies.
- Can be made ahead for quick, nutritious meals all week.
Is Southwestern Salad Low-Carb?
No, Southwestern salad is not low-carb. This recipe isn’t entirely low-carb as one serving contains about 18-20 g net carbs. However, you can make adjustments to reduce the carb count. Use the pickled onions sparingly, skip the corn relish, and cut back on the peppers and onions to bring each serving down to around 10 g net carbs—perfect for a low-carb lifestyle.
Southwestern Salad Ingredient List
You’ll need the following ingredients to make this Southwestern power bowl:
Spicy Pickled Onions
- 1 cup apple cider vinegar
- 1 red onion, sliced thin
- 1 garlic clove, cut in half
- 1 teaspoon hot pepper, sliced thin
- ½ teaspoon honey
- ½ teaspoon kosher salt
Tomato Medley Salsa
- 2 cups cherry tomatoes, quartered
- 1 clove garlic, finely diced
- ½ red onion, finely diced
- ½ lime, juice only
- ¼ cup cilantro, finely chopped
- ½ teaspoon cumin
- 1 teaspoon kosher salt
Garden Style Guacamole
- 5 cherry tomatoes, quartered
- 2 avocados, peeled, pits removed, and mashed
- ½ lime, juice only
- ½ red onion, finely diced
- ½ jalapeno, finely diced
- ¼ cup cilantro, finely chopped
- 1 tablespoon shallot, minced
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt
Pickled Onion & Corn Relish
- 1 cup yellow corn
- ⅓ cup pickled onions, diced
- ⅓ cup cheddar cheese, shredded
- 2 tablespoons hot peppers, finely diced
- 2 tablespoons cilantro, finely chopped
- 1½ teaspoons mayonnaise
- ½ teaspoon kosher salt
Mexican Slaw
- 1 carrot, shredded
- 1 head romaine heart, sliced thinly
- ¼ head red cabbage, cored & sliced thinly
- ½ cup olive oil
- 2 tablespoons chipotle hot sauce
- 2 teaspoons lime juice
- ½ teaspoon kosher salt
- ¼ teaspoon cracked pepper
Sautéed Peppers & Onions
- 2 tablespoons olive oil
- 1 red pepper, sliced
- 1 onion, peeled & sliced
- ½ teaspoon kosher salt
Chipotle Salad Dressing
- 3 tablespoons chipotle hot sauce
- 1 tablespoon lime juice
- 1 pinch kosher salt
- 1 pinch black pepper
- ½ cup canola or vegetable oil
Ingredient Substitutions
Here are a few simple substitutions if you can’t find all the ingredients or want to swap a specific item:
- Honey: Substitute with a sugar substitute like monk fruit sweetener or erythritol.
- Apple cider vinegar: Use red wine vinegar as a replacement.
- Cherry tomatoes: Replace with regular tomatoes, diced or sliced.
- Fresh cilantro: You can use fresh curly parsley instead of cilantro.
- Lime juice: Substitute with fresh lemon juice for a tangy flavor.
- Jalapeno: Use fresh Anaheim or poblano peppers if you prefer milder heat.
- Red cabbage: Use green cabbage or Napa cabbage as a substitute.
- Chipotle hot sauce: Any regular hot sauce will work in place of chipotle hot sauce.
- Red pepper: Substitute with orange or yellow peppers for a similar flavor.
- Olive oil: Avocado or coconut oil can be used instead of olive oil.
Additional Ingredients
Here are some suggested additional ingredients that pair well with the main components of this recipe:
- Proteins: Add shredded chicken, pulled pork, or sautéed shrimp for extra protein and flavor.
- Toppings: For more toppings, consider roasted pumpkin seeds or broken-up tortilla strips for added crunch and texture.
Cooking Tools Required
To make this Southwestern salad recipe with creamy dressing, you’ll need these cooking tools:
- Cutting board
- Chef’s knife
- Mixing bowls
- Small saucepan
- Large skillet
- Whisk or fork
- Citrus juicer (for extracting lime juice)
How to Make Southwestern Salad: Complete Cooking Guide
Cooking Method
- Sautéing
Preparation Steps
Spicy Pickled Onions
- Peel and slice the red onion and hot pepper thinly.
- Cut the garlic.
- Blanch the sliced red onions in a pot of 2 cups of hot boiling water for 1 minute. Remove from heat and strain out the onion.
- Place the onion in a small bowl. Add the remaining ingredients. Ensure the onion is covered with vinegar. Marinate for at least 30 minutes.
Southwestern Salad Dressing
- Wash, cut, shred or dice the respective ingredients as listed, then combine them in a bowl.
- Allow the flavors to develop for at least 30 minutes before serving the salsa and guacamole. Mix well and adjust the seasonings to taste for the relish and slaw.
Note: You can make creamy chipotle salad dressing by adding ¼ cup of sour cream and ¼ cup of mayonnaise to the respective ingredients. Whisk them to form a creamy consistency.
Cooking Instructions
Sautéed Peppers & Onions
- Heat a large skillet over high heat. Add olive oil. When the oil shimmers, add onions and salt. Cook for 2 minutes.
- Add red peppers. Cook for another 4-5 minutes or until nicely browned. Allow to cool before adding to the salad.
Pickled Onion & Corn Relish
Step 1: When you start working on the southwestern salad, make sure the first step is pickling the red onions! You can adjust the spice easily by adding more or less hot peppers.
Step 2: Chop the pickled onions and add in some mayo, cilantro and cheddar cheese for a really incredible salad topping.
Tomato Medley Salsa
Step 1: When you start working on the southwestern salad, make sure the first step is pickling the red onions! You can adjust the spice easily by adding more or less hot peppers.
Step 2: Chop the pickled onions and add in some mayo, cilantro and cheddar cheese for a really incredible salad topping.
Sauteed Peppers & Onions
Step 1:I find that it is easier to cook sliced onions than diced. You can get them really nice and brown. Make sure your red pepper slices aren’t to big.
Step 2: Add the onions to the pan first with a pinch of salt. Then add in the red peppers after the onions have started to soften. Allow the peppers and onions to cool before adding to the salad.
Garden Style Guacamole
Step 1: We’re going to use a ton of really fresh ingredients for this guacamole. I forgot to put the cilantro in the picture, but is a key ingredient!
Step 2: Quick Guacamole Tip: Mix the avocado and seasonings together first so the tomatoes hold their shape for a nice texture.
Mexican Slaw
Step 1: I’m using baby romaine heads, but a single romaine heart will work just fine. This Mexican slaw is the heart of the southwestern salad with its tangy Chipotle Salad Dressing.
Step 2: Adding in shredded carrots and thinly sliced red cabbage give a nice texture and taste to the Mexican slaw. It is a sturdy base to the southwestern salad.
💡 My Pro Tip
Creating this salad is an exhilarating experience as it involves preparing six distinct components. A fun suggestion is to divide the recipes among friends and host a potluck-style lunch party where everyone contributes one element—it makes for a delicious meal and lightens the workload.
If coordinating with friends isn’t feasible, prepare certain components in advance. Make the salsa and pickled onions a few days ahead. Prepare the pickled onion relish two days before serving and sauté the peppers and onions. The day before, whip up the guacamole and Mexican slaw. Finally, prepare the dressing and assemble everything on the day of your feast. This will yield a generous amount of power bowl to enjoy throughout the week!
⏲️ Time-Saving Tips
- Make the pickled onions up to a week in advance—they’re essential for the pickled onion relish.
- Save time by using a store-bought salsa (check for added sugar) instead of making it from scratch.
- Opt for a premade slaw medley from the grocery store with thinly sliced cabbage and carrots.
- Buy premade guacamole and enhance it with a pinch of salt and a squeeze of fresh lime for added flavor.
What to Serve With Southwestern Salad?
Serve your Southwestern salad in a large bowl or on individual plates, allowing guests to customize their toppings. Pair it with your favorite protein, or enjoy it as a light, flavorful meal on its own. Here are a few recipes you can try to serve this versatile salad with:
- Grilled Beer Can Chicken: Serve the flavorful salad alongside juicy grilled beer can chicken for a delicious and satisfying meal. The creamy salad dressing makes everything super delicious!
- Lemon Artichoke Chicken: Pair the Southwestern crisp salad with lemon artichoke chicken for a refreshing and flavorful dinner combination.
- Pan-Seared Pork Chops: Enjoy the Southwestern salad as a side dish to complement the savory flavors of pan-seared pork chops.
- Simple Pan-Seared Cod: Serve this fresh summer salad alongside simple pan-seared cod for a light and healthy meal option.
- BBQ Lamb Chops: The Southwestern salad is a perfect match for BBQ lamb chops, offering a contrast of flavors that’s sure to delight.
Storage Instructions
The separate components of this recipe will be stored well in airtight containers in the refrigerator for 2-3 days. Some vegetables may release water, so drain off any excess liquid before serving.
Recipe Conclusion
What a satisfying crunch and burst of flavors! This Southwestern Salad Recipe yields a refreshing power bowl salad that can pass for a taco bowl at your next Taco Tuesday get-together. It has so many wonderful toppings that fare perfectly well on both tacos and fajitas. Since it’s not low-carb, you may as well swing for the fences. The salad is tasty and will be the table’s centerpiece if you take your time to arrange everything. Don’t mix up everything in the end like me.
If you have leftover peppers and onions, make my Fajita Frittata Recipe the next day—it’s quick and pairs perfectly with salsa and guacamole. What a tasty way to kick off your morning!
What toppings do you enjoy on tacos or other southwestern dishes? Share your favorites in the comments. I hope you enjoy this salad as much as we do! Happy eating!
More Salad Recipes
Try these healthy summer salad recipes for hot summer days!
FAQs
A Southwest salad typically includes lettuce, tomatoes, corn, black beans, avocado, bell peppers, and a zesty dressing.
No, canned black beans are already cooked and can be eaten directly from the can or heated if preferred.
A spicy Southwest salad can be healthy depending on the ingredients and dressing used. Choose lean proteins, fresh vegetables, and a lighter dressing for a healthier option.
You can create a flavorful Southwest chicken salad recipe by combining grilled or shredded chicken with lettuce, tomatoes, corn, black beans, avocado, bell peppers, and a zesty Southwest-inspired dressing.
Southwestern Salad Recipe 🥗
Ingredients
Southwestern Salad Ingredients List
Spicy Pickled Onions
- 1 cup apple cider vinegar
- 1 red onion sliced thin
- 1 garlic clove cut in half
- 1 teaspoon hot pepper sliced thin
- ½ teaspoon honey
- ½ teaspoon kosher salt
Tomato Medley Salsa
- 2 cups cherry tomatoes quartered
- 1 clove garlic finely diced
- ½ red onion finely diced
- ½ lime juice only
- ¼ cup cilantro finely chopped
- ½ teaspoon cumin
- 1 teaspoon kosher salt
Garden Style Guacamole
- 5 cherry tomatoes quartered
- 2 avocados peeled, pits removed, and mashed
- ½ lime juice only
- ½ red onion finely diced
- ½ jalapeno finely diced
- ¼ cup cilantro finely chopped
- 1 tablespoon shallot minced
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt
Pickled Onion & Corn Relish
- 1 cup yellow corn
- ⅓ cup pickled onions diced
- ⅓ cup cheddar cheese shredded
- 2 tablespoons hot peppers finely diced
- 2 tablespoons cilantro finely chopped
- 1½ teaspoons mayonnaise
- ½ teaspoon kosher salt
Mexican Slaw
- 1 carrot shredded
- 1 head romaine heart sliced thinly
- ¼ head red cabbage cored & sliced thinly
- ½ cup olive oil
- 2 tablespoons chipotle hot sauce
- 2 teaspoons lime juice
- ½ teaspoon kosher salt
- ¼ teaspoon cracked pepper
Sautéed Peppers & Onions
- 2 tablespoons olive oil
- 1 red pepper sliced
- 1 onion peeled & sliced
- ½ teaspoon kosher salt
Chipotle Salad Dressing
- 3 tablespoons chipotle hot sauce
- 1 tablespoon lime juice
- 1 pinch kosher salt
- 1 pinch black pepper
- ½ cup canola or vegetable oil
Instructions
Preparation Steps
Spicy Pickled Onions
- Peel and slice the red onion and hot pepper thinly.
- Cut the garlic.
- Blanch the sliced red onions in a pot of 2 cups of hot boiling water for 1 minute. Remove from heat and strain out the onion.
- Place the onion in a small bowl. Add the remaining ingredients. Ensure the onion is covered with vinegar. Marinate for at least 30 minutes.
Southwestern Salad Dressing
- Wash, cut, shred or dice the respective ingredients as listed, then combine them in a bowl.
- Allow the flavors to develop for at least 30 minutes before serving the salsa and guacamole. Mix well and adjust the seasonings to taste for the relish and slaw.
- Note: You can make creamy chipotle salad dressing by adding ¼ cup of sour cream and ¼ cup of mayonnaise to the respective ingredients. Whisk them to form a creamy consistency.
Cooking Instructions
- Sautéed Peppers & Onions
- Heat a large skillet over high heat. Add olive oil. When the oil shimmers, add onions and salt. Cook for 2 minutes.
- Add red peppers. Cook for another 4-5 minutes or until nicely browned. Allow to cool before adding to the salad.
Notes
If you love this recipe, please let mi know! Have other ideas on how to make this more low carb? Leave me a comment below!
Enjoy your day in the kitchen!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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35 Responses
First time reader, stopped by from the reciperedux linkup. You had me at tacos and chipolte dressing! I love them in everything, this looks delish!
Hi Autumn:
Welcome! And thanks for leaving a comment- I really appreciate it. The chipotle dressing was a favorite at my catering company… and it is so easy to make.
Hope that you have a fantastic day today-
Scott
This salad looks amazing!! I can see all the love you put into this southwestern bowl. Mmmm….
Hi Lauren:
Thanks so much- I really appreciate it. Southwestern flavors are some of my favorites- I need to be posting up more of my recipes in this area I think.
Take care-
Scott
This has so many of my favorite things in it! <3 Love the different salsas and toppings! <3
Hi Farrah:
Thanks for taking a minute to drop in a comment- I really appreciate it. It has so many of my favorite things too… as well as my wife’s favorites. This one has made our monthly rotation for me to make.
Hope you have a great day in the kitchen-
Take care,
Scott
Yum. I can’t wait to try this!
Hi Elaine:
Thanks! I’m going to be making it again soon- my whole family wants it again!
Have a great day today-
Scott
Taco bowls are my favorite! I call them bowls so that I don’t frighten my husband with the word “salad” 🙂
Hi Kaleigh:
You just made me laugh out loud- that’s funny.
Taco bowls are my favorite too-
Have a great day-
Scott
Gorgeous salad! And what great ingredients, this looks amazing!
Hi Lauren:
Thanks so much for your comment- I really appreciate it more than you know. The salad has a lot of ingredients, but sometimes the extra effort goes a long way toward a truly wonderful eating experience- you know what I mean?
Take care and have a great day-
Scott
This looks so delicious and your photos are GORGEOUS!
Hi Laura:
You just made my day with your comment. Working so hard to improve my photography- it is hard work! Means a lot as well because your photos are just incredible- I’ve been surfing around your site. Excellent.
Have a great day and take care-
Scott
This looks absolutely stunning and delicious! Love the recipe and loves the photos!
Hi Shannon:
Thanks so much for writing- very much appreciated! I hope that you get a chance to make it- it is really crunchy and delicious.
Have an excellent day today-
Scott
This looks great! I’m a big salad fan so this is right up my alley. I’ve been loving pickled onions too lately so I can’t wait to try this!
Hi Denise:
Thanks for stopping over to check out this recipe- I really appreciate it. I’m working on my new salad cookbook (hope to have it ready by January) and this one is going to make it in there for sure!
Take care and have a great day-
Scott
I love the crunch factors and balance with pickled onions and heat! sounds great, Scott!
Hi Cindy:
Thanks so much for writing! I love pickled onions- and they are just so easy to make. Hope that you have an opportunity to give it a try!
Have a great day in the kitchen-
Take care,
Scott
I love all the ingredients! Recently I’ve been really into spicy dishes so I can’t wait to try this one 🙂
Hi Veronika:
Thanks for taking the time to drop over- I appreciate it! The spice is really nice, but can always be adjusted up if you want. Adding in some fresh chili peppers to the salsa or to the slaw would really add a nice layer of up-front (rather than creeping) heat!
Thanks again-
Scott
Hey Scott! Love the colors in this salad. Makes me just want to dive right into that bowl! Everything looks so fresh and delicious! Can’t wait to try it!
Hi Julie:
Thanks so much- I really appreciate the comment. The best part about the colors is the deeper you dive into the salad the more colors appear. I hope that you have a chance to make it.
Take care and have a great day in the kitchen-
Scott
As always Scott, amazing recipe! I’m so looking forward to making another one of your dishes! Beautiful pictures and I LOVE that this recipe is full of protein!!
Hi Amanda:
Your comment just made my day- thank you so much. My favorite part to this power bowl (aside from the huge flavors) is the crunch. It is just so fun to eat.
I hope that you have an excellent day in the kitchen-
Take care,
Scott
I love that this salad has so many vibrant colors and spices. Pinning this recipe to make later. 🙂
Hi Allison:
Thanks so much. My daughter told me that it was just such a pretty salad. I love it.
Have a great day-
Scott
Hi this salad looks amazing! I can wait to try it but I can’t seem to find the recipe for the chipotle dressing… Am I missing something? It doesn’t seem to be in the broken down ingredient list.
thanks!!!
Hi Nicole:
Thanks so much for checking out the salad… and you’re right- where the heck did I put the chipotle salad dressing?!?! The good news is that I make this salad dressing about 1X per week, so I just went back into the recipe and updated.
Keep in mind that the lime juice from a squeeze bottle will taste pretty gross in the dressing… fresh squeezed if possible. Also, you can make it a creamy dressing by adding in sour cream and a dollop of mayo along with more Chipotle if you like the spice.
Have a fantastic day in the kitchen-
Scott
Awesome! Thanks for getting back to me.