Tex-Mex Cobb Salad

You’ll love this Tex-Mex-inspired Cobb Salad. It has traditional ingredients like lettuce, tomato, avocado, and boiled egg, but we added delicious Mexican Queso Fresco, Mexican Chorizo, and a lime-cilantro dressing for a flavorful experience. Serve it for lunch or your next get-together.

  • Servings 4-6 Servings
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  • Tropical Mexican Chorizo links
  • 1 small head of Romaine lettuce, cut up
  • 1 cup of cherry tomatoes, each quartered
  • 1 cup of cooked fresh corn, or canned corn
  • ½ cup of Tropical Queso Fresco Mexicano, crumbled
  • 2 hard-boiled eggs, chopped
  • 1 ripe avocado, pitted, peeled and diced
  • ¼ cup of diced red onion


  • 2 tablespoons of fresh lime juice
  • 1 tablespoon of chopped fresh cilantro
  • 3 tablespoons of extra-virgin olive oil
  • Salt and pepper to taste



  1. In a 10-inch skillet, over medium-high heat, cook chorizo about 10 minutes or until browned on all sides, stirring occasionally. Remove from skillet; cut into slices.
  2. On a large platter, place lettuce. Top with cherry tomatoes, corn, Queso Fresco, hard-boiled eggs, avocado, red onion, and cooked chorizos.


  1. In a small bowl, combine lime juice and cilantro; whisk in olive oil until mixture is blended and smooth. Add salt and pepper to taste. Pour over salad; toss to mix well.

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