Go Back
+ servings
summer salad

Mexican Harvest Summer Salad

I'm always looking for ways to lighten my meals during the summer season - enter my Mexican Summer Harvest Salad, which takes the freshest veggies for a beautiful and satisfying meal
Course Salad
Cuisine Mexican
Prep Time 30 minutes
Servings 6 people


  • 4 cups arugula
  • 2 avocados, sliced
  • 1 cup fresh or frozen corn
  • 1 /2 cup cherry tomatoes, halved
  • 3 tablespoons Cotija cheese, crumbled
  • crushed tortilla chips (optional)

Zesty Lime Ranch Vinaigrette

  • 1 tsp lime zest
  • 1/4 cup olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp chopped cilantro
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1 tsp honey
  • 1/4 tsp ground coriander
  • 1/2 tsp pepper


  • Combine all salad ingredients, expect avocados together in a large bowl, toss. Add avocados last.
  • Mix all vinaigrette ingredients together, except for oil. Slowly drizzle in olive oil to create emulsion, pour over salad and toss.


If you want to add some protein to this salad, I recommend grilled shrimp. Here is one of my favorite recipes: Grilled Herb Shrimp by Ina Garten