Tuesday, May 3, 2011

Tuesday Night Dinner Across the Miles - Mexican Salad with Creamy Avocado Dressing

For the dressing:
1 large avocado
1 Tablespoon + 2 teaspoons fresh lemon juice
1/2 cup mayonnaise
1 teaspoon hot sauce
1/4 cup extra virgin olive oil
2 garlic cloves
3/4 teaspoon salt

Combine all ingredients in a food processor or blender and process until smooth and creamy.  Taste and adjust seasonings.  Cover and refrigerate.  Toss salad with dressing right before serving.

For the salad:
1-1/2 to 2 heads romaine lettuce, chopped
2-3 large tomatoes or 6-7 small tomatoes
2 cups corn chips, crushed into pieces
1/2 cup cheddar cheese, shredded
15 ounce can pinto or black beans, drained and rinsed
5 green onions, chopped

Combine all ingredients in a big serving bowl and toss well with dressing.  Serve immediately.

This salad was DELICIOUS!! Jolie picked the recipe for tonight and it was WONDERFUL! ! My whole family enjoyed it. Let me tell you the creamy dressing is so very good it makes the whole dish amazing, I believe you could make the dressing and use it as a dip for chips, your guests will be impressed. Click here to see Jolie's beautiful salad :) Thank you Jolie for sharing this wonderful recipe. 
The tomatoes I used in tonights salad were from my son's girlfriends mom's garden, they were yummy and a real treat and blessing.


  1. And yours looks yummy too! I just looked at Jolie's. What a great recipe pick!

  2. awww Thank you :) This was a wonderful pick, the leftovers were good the next day too.

  3. Seems like delicious.

    Fruits and vegetables keep you healthier. Preparing food at home is better too.