Sriracha Lime Fiesta Chopped Salad

This post is sponsored by Blue Diamond Almonds.


Salads are super duper popular in our house during the summer. Reasoning… it’s hot and we don’t want it any hotter. Resolution… salads for dinner.. every night!!

Some nights our salads are just ok, and other nights we have some real winners. This fiesta salad is a WINNER. We had family come into town for my graduation and one family member (who will remain nameless 😉 ) made the statement that they didn’t like salads. I took this and ran with it on the quest to make her find a salad that she did like. And come to find out… she LOVED this salad! And I’m sure you are going to love it too! <3


This 30-minute salad starts with a bed of greens and is topped with super foods like black beans and sriracha almonds. Cherry tomatoes and corn add brightness and a subtle sweetness, and a creamy cilantro-lime avocado dressing ties it all together.

Yes, Blue Diamond Almonds just came out with a new flavor: sriracha and they pack so much flavor into this salad. You’ve got to get your hands on some of these.


Let’s talk about that dressing… it’s a cilantro lime avocado dressing that seriously gives this salad life. Made with cilantro, avocado, lime, garlic, olive oil, white wine vinegar, salt, cumin, and honey. It’s a five minute wonder made in the blender/food processor.

Toss the dressing in with the salad ingredients and you’ve got your self one healthy, filling and fresh salad!


My favorite thing about this salad is that it’s SO easy to prepare, comes together in about 30 minutes, and requires a minimal amount of equipment. Just what we all want after a long day.

Sriracha Lime Fiesta Chopped Salad


For the Dressing:

  • 2 cups loosely packed cilantro, roughly chopped (about 1 bunch)
  • 1 avocado
  • 1/4 cup fresh lime juice (about 2 limes), more to taste
  • 3 garlic cloves, minced
  • 1/2 cup olive oil
  • 3 teaspoons. white wine vinegar
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • 2 Tablespoons honey

For the Salad:

  • 3 romaine hearts, thinly sliced
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 pint cherry tomatoes
  • 1 (15 oz.) can sweet yellow corn
  • 5 green onions, thinly sliced
  • 1/2 cup feta, crumbled
  • 1/4 cup Blue Diamond Sriracha Almonds, roughly chopped
  • Avocado, diced (optional)
  • Tortilla strips


  1. Prepare dressing by adding all ingredients to a blender or food processor and blending until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed.
  2. Add salad ingredients to a large bowl except for the tortilla strips and toss to combine.
  3. If serving immediately, toss salad with desired amount of dressing (there will probably be some left over).
  4. Garnish salad with tortilla strips and freshly cracked salt and pepper. Serve.
  5. Salad is best when served immediately, but if you are not serving immediately, store salad ingredients and dressing in separate air tight containers and refrigerate for up to 2 days.