Sweet Potato Tex-Mex Salad with Avocado Ranch

Serves 6
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Sweet Potato Tex-Mex Salad
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This huge salad has big flavors including chili roasted sweet potatoes, crispy corn strips, sweet corn, tomatoes, and a bright avocado ranch dressing! Say no to boring salads with this Tex-Mex salad!


5 ounces mixed greens
2 medium sweet potatoes, peeled and 1/2-inch cubed
1 tablespoon olive oil
1 tablespoon mild chili powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup sweet corn
1 red pepper, chopped
1 cup cherry tomatoes, quartered

Quick tortilla strips:

8 small corn tortillas, sliced
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Avocado Ranch :

1 ripe avocado
1/4 cup sour cream
1/4 cup buttermilk
1/2 lemon, juice
2 tablespoons dried or fresh chives
1 teaspoon dried onion
1 teaspoon dried parsley
Salt and pepper


For roasted sweet potatoes and crispy corn strips:

  1. Preheat oven to 400˚F.
  2. For sweet potatoes, peel and cube into 1/2-inch cubes. Toss with olive oil, chili powder, salt, and pepper. Spread out on a baking sheet. Bake the sweet potatoes for about 20 minutes until they are very tender and browned around the edges.
  3. For crispy strips, cut tortillas into strips and toss with oil, chili, cumin, salt, and pepper. Spread out in an even layer. Bake for 20 minutes, stirring twice while they bake to ensure even cooking.

For avocado ranch:

  1. Add all the ingredients to a food processor and blend until smooth. If it is too thick, add more buttermilk to thin out.
  2. If you don’t have a food processor, mash up the avocado really well and whisk together ingredients.

Make the salad by adding mixed greens to a large bowl. Top with sweet potatoes, crispy corn strips, corn, tomatoes, red peppers, and drizzle on the dressing right before serving.

Leftover salad will keep well if undressed in the fridge for 3-4 days.

Nutrition Info