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.