Chopped Salad with Jalapeño-Ranch Dressing | Fresh, Spicy & Easy Southwest Salad Recipe
This Chopped Salad with Jalapeño-Ranch Dressing is full of bold Southwestern flavors. It’s made with crunchy romaine, sweet corn, creamy avocado, black beans, tomatoes, and more, and it’s irresistible. The ranch dressing with the salad takes its flavor to another level.
Whether as a side dish or for lunch or dinner, this chopped salad is a great quick option and very versatile that you can customize to your liking. Plus, it’s dairy-free, vegan, and gluten-free. So don’t delay, check out this amazing Chopped Salad with Jalapeño-Ranch Dressing recipe.
Chopped Salad with Jalapeño-Ranch Dressing
This chopped salad with jalapeno-ranch dressing is fresh, crunchy, and full of southwestern flavor! Packed with crisp veggies, creamy avocado, protein-rich beans, and spicy jalapeno flavor, it's perfect as a delicious lunch, side dish, or light dinner. The creamy homemade dressing makes it even more appealing — with tangy, herbaceous, and just the right amount of heat!
Ingredients
For the Salad:
- 2 cups chopped romaine lettuce
- 2 cups chopped green cabbage
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn (thawed or charred in a pan for extra flavor)
- 1 avocado, diced
- ½ cup shredded carrots
- ¼ cup red onion, thinly sliced
- ¼ cup chopped fresh cilantro
- Optional: crushed tortilla chips or pepitas for topping
For the Jalapeño-Ranch Dressing:
- ½ cup plain Greek yogurt (or sour cream)
- ¼ cup mayonnaise
- 1 small jalapeño, seeded and chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 2 tablespoons fresh dill (or 1 tsp dried)
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
- 2–4 tablespoons water (to thin out if needed)
Instructions
Make the dressing:
In a blender or food processor, combine the Greek yogurt, mayo, jalapenos, lemon juice, olive oil, garlic, dill, parsley, salt, and pepper. Blend until smooth. Add water a little at a time to achieve desired consistency. Taste and adjust seasoning as needed.
Make the salad:
In a large bowl, combine the romaine, cabbage, tomatoes, black beans, corn, carrots, red onion, avocado, and cilantro.
Make and mix the dressing:
Pour the jalapeno-ranch dressing over the salad and mix until everything is well coated. You may not need all of the dressing, so start with half and add more to taste.
Serve:
Top with tortilla chips or pepitas for a little crunch, if desired. Serve immediately!
Notes
- For more spice, leave the seeds on the jalapeno or add a second one.
- Make Ahead: Chop all vegetables in advance and store separately. Add avocado and dressing just before serving.
- Dairy-Free Version: Use dairy-free yogurt and mayonnaise.
- Add Protein: Top with grilled chicken, shrimp, or tofu for a complete meal.
- Storage: Store leftover salad (without dressing) in the refrigerator for 1-2 days. Dressing will keep in a sealed jar for up to 5 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 535Total Fat: 37gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 7mgSodium: 512mgCarbohydrates: 41gFiber: 14gSugar: 8gProtein: 20g
Variation of Chopped Salad with Jalapeño-Ranch Dressing Serving
This salad can be served in many ways because as I said before, this recipe is as simple as it is versatile. Let’s take a look at the recipe.
1. Protein-Packed: Add grilled chicken, shrimp, steak, or tofu to turn it into a complete, satisfying meal.
2. Tex-Mex Twist: Sprinkle shredded cheddar or Monterey Jack cheese and add sliced black olives or pickled jalapeños for bold Tex-Mex flavor.
3. Vegan Version: Use vegan mayo and dairy-free yogurt for the dressing. Skip any cheese and consider adding extra beans or crispy tofu for protein.
4. Low-Carb / Keto-Friendly:
Omit the corn and black beans. Instead, add chopped cucumbers, bell peppers, and extra avocado.
5. Extra Crunch: Add chopped bell peppers, jicama, or radishes. Top with roasted pepitas, sunflower seeds, or crushed tortilla chips for texture.
6. Mediterranean Fusion: Swap out black beans and corn for chickpeas and cucumbers. Use a garlic-herb dressing with a touch of jalapeño for heat.
7. Fruit-Infused: Add diced mango, pineapple, or strawberries for a sweet contrast that complements the spicy dressing beautifully.
8. Grain Bowl Style: Serve the salad over a bed of cooked quinoa, farro, or brown rice to make it more filling and meal-prep friendly.
9. Slaw Style: Use only green cabbage (or mix with red cabbage) for a crisp, slaw-like version — perfect for BBQ sides.
10. Spicier Dressing: Use serrano peppers instead of jalapeños, or leave the seeds in for a bigger heat kick.
FAQ on Chopped Salad with Jalapeño-Ranch Dressing
This Chopped Salad with Jalapeno-Ranch Dressing is more than just a salad – it’s a crunchy, creamy, spicy, and satisfying bowl that will become a staple in your kitchen. Whether you serve it as a main course, serve it as a side dish, or prepare it for a weekday lunch, it’s a versatile recipe that’s enjoyable every time.
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