Mexican Salad with Avocado Dressing

So Delicious!

This salad turned out absolutely amazingly fabulous. 

The flavors are so perfect and flavorful.

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.

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Okay so my dressing curdled a little, but once you mix it all together you can't tell. I'm not really sure why mine did that, I followed the directions to a T.  Here's the website I got the recipe from, it has photos of each step you take to make it. Their dressing looks real creamy.  I used the Olive oil mayonnaise for mine instead of regular mayo, not sure if that is what did it. Anyway, the flavor was awesome.

I didn't use canned beans for mine. I made my own beans. I let dry beans soak over night, then cooked  my beans this morning and added some salt, garlic and cumin for flavor. Left them in the frig all day until I was ready to make the salad this evening. 

I picked the dinner for our Tuesday dinner across the miles.  Here is Lou's site and she should have her photos of her dinner up soon.