Elote Salad

I’m a huge fan of a big, hearty salad. While salads often get a bad rap, they don’t have to be boring or leave you hungry a few hours later—there's so much potential for variety and satisfaction. Forget the iceberg lettuce and ranch stereotype. Instead, a great salad has a few essential elements to make it filling, fun, and delicious:

• A solid base (greens and/or grains): I love to mix a variety of bases to add color, nutrition, and make the salad more substantial. My go-to favorites are arugula, quinoa, and brown rice.

• Vegetables and/or fruits: To give the salad some well-deserved credit, you need a mix of fresh veggies (and fruits!). Don’t shy away from adding cooked vegetables too! I’m all about roasted sweet potatoes or broccoli, which add texture and tons of flavor.

• Protein (tofu, chicken, salmon, beans): This is a must for me. A good protein source is the ultimate game-changer, making sure the salad is truly satisfying and keeps me full.

• Crunch factor: A little crunch can transform your salad. It adds texture and excitement. I’m a big fan of pumpkin seeds, slivered almonds, or crushed pita chips for that extra bite.

• Dressing: This is the magic that ties everything together and elevates the entire dish. While store-bought is fine in a pinch, I often whip up my own dressing in a food processor, storing it in the fridge for easy access. I tend to channel my inner Samin Nosrat with her "salt, fat, acid, heat" principle: salt, fat (e.g., olive oil, tahini, sesame oil), acid (e.g., red wine vinegar, lemon juice), and a touch of heat (e.g., chili flakes, cayenne, hot sauce) to create balanced, flavorful dressings.

  
  

My love for salads really started when I started my first corporate job, thanks to the holy grail of lunchtime options—Sweetgreen. It quickly became my go-to for a flavorful, nutritious midday meal. However, my wallet wasn't as enthusiastic ($15+ for a salad every day adds up fast). Determined to be more budget-conscious, I made it my mission to recreate and even elevate my favorite Sweetgreen salads at home.

The Elote Bowl, hands down my favorite, is the ultimate taste of summer. Its fresh, vibrant flavors always remind me of enjoying a sunny day outdoors, savoring all the best seasonal produce. Inspired by this bowl, I set out to master it myself, and it’s now one of my favorite meal prep staples.

So here is a reminder that salads don’t have to be boring—they can be nutritious, satisfying, and, dare I say, delicious! I hope you give this bowl a try and help turn even the most skeptical salad-haters into believers:

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ELOTE BOWL (SWEETGREEN COPYCAT):

Ingredients:

Elote corn:

• 1 cup fresh or frozen corn

• ½ white onion

• 1 red or green bell pepper

• 2 cloves minced garlic

• 1 tbsp lime juice

• 2 tsp olive oil

• 1 tsp cayenne pepper

• 1 tsp cumin

• ½ tsp salt

  
  

Cilantro lime dressing:

• 1 cup cilantro

• ¼ cup olive oil 

• 3 cloves minced garlic

• 1 tbsp lime juice

• 2 tsp hot sauce (I used Cholula)

• ½ tsp black pepper

• ½ tsp salt

• Water to thin (start with ~¼ cup, add more gradually)

  
  

Additional ingredients (for bowl assembly!):

• 2 cups arugula

• ½ cup cherry tomatoes

• ⅔ cup cooked quinoa

• 2 tbsp goat cheese

• Protein of choice (I used tofu, combined with taco seasoning)

• Crushed tortilla chips

  
  

Preparation:

Elote corn:

1. Combine 2 tsp olive oil, corn, onion, and bell pepper in pan over low heat

2. Let cook for ~5 minutes, then add cayenne pepper, cumin, and salt.

3. Cook for additional ~5 minutes, then remove corn from pan and add 1 tbsp lime juice.

   
   

Cilantro lime dressing:

1. Combine all ingredients in a food processor or blender.

2. Blend, adding water as needed to get to your desired consistency.

   
   

Final assembly:

1. In a large bowl, combine elote corn with all ingredients listed in the “additional ingredients” section.

2. Add your desired quantity of cilantro lime dressing and mix thoroughly.