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Mexican lunch salad.

Light and huge Mexican lunch salad.

Barely 335 kcal, quickly made and yet satisfied!

In this salad, I used fresh leaf spinach instead of lettuce leaves.

Spinach is packed with vitamins, minerals, and antioxidants,

In other words, spinach is very nutritious but low in calories.

If you prefer meat, use chicken fillet instead of the replacement.


  • 80 g Vegetarian chicken (Albert Heijn).

  • 100 g Fresh leaf spinach or baby spinach

  • 180 g Mexican salad topper. (Store-bought, 1 cup)

  • 60 g Rivolo cherry tomatoes. (About 4-5 tomatoes).

  • 100 g cucumber

  • 1 stalk spring onion.

  • 10 ml lemon juice

  • 5 g Olive oil

  • Pepper and salt

  • 1/2 tsp Cajun seasoning.

  • 1/2 tsp Smoked paprika spices.

  • (Optional extra cilantro.)


  1. Chop the vegetarian pieces.

  2. Heat a pan and spray a little bit of olive oil in it.

  3. Fry the vegetarian pieces and add the cajun and smoked paprika spices.

  4. Add a little water, stir well and turn off the heat.

  5. Take a large salad bowl or deep plate and spread the spinach over it.

  6. Then add the Mexican salad topper.

  7. Cut the cherry tomatoes in half and the cucumber into pieces, arrange them over the salad.

  8. Now add the vegetarian pieces.

  9. Chop the spring onion into fine rings and garnish the salad with it. (If desired, you can now also add finely chopped coriander.)

  10. Sprinkle with lemon juice, olive oil and season well with salt and pepper.

Simple, colorful and tasty!




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