Mexican Salad With Avacado Dressing Recipes

MEXICAN SALAD WITH AVOCADO DRESSING

Steps:

• In a large bowl mix black beans, diced tomato, corn and cilantro.
• In another bowl mash avocado, add lemon juice, oil, greek yogurt, buttermilk, garlic clove and hot sauce. It is the best to blend all ingredients in a blender. Season with salt and pepper.

MEXICAN CHOPPED SALAD WITH SPICY AVOCADO DRESSING

Steps:

• Put all ingredients for the salad in a large bowl and use two large forks to toss well.
• To prepare the dressing, put the flesh of the avocado, olive oil, cilantro, lime juice, salt, 3 tablespoons water, garlic, and the Tabasco sauce into a blender or mini-food processor. I like my small, Magic Bullet blender for this.
• Process until the dressing is very smooth. Add more water if needed for desired consistency (it will depend on the size of your avocado and how thick you like your dressing).
• You can dress the salad and then serve, or allow each person to put the amount of dressing they desire on their individual salads. Enjoy!

MEXICAN SALAD WITH CREAMY AVOCADO DRESSING

Steps:

• For the dressing, combine all ingredients (except the salt) in a food processor or blender and process until smooth and creamy. Taste and add salt according to your taste. Cover and refrigerate until ready to serve. This can be made ahead several hours.
• For the salad, combine all ingredients in a big serving bowl.
• Toss salad with dressing right before serving.

MEXICAN AVOCADO DRESSING (ADEREZO DE AGUACATE)

Steps:

• Place avocado, crema, milk, lime juice, salt, and pepper in a blender; blend until dressing is smooth.

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Steps:

• Add all dressing ingredients to a blender, blend until smooth.
• In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
• Top with prepared dressing; toss to coat.
• Enjoy!

MEXICAN SALAD WITH TOMATOES, RED ONIONS AND AVOCADO DRESSING

Steps:

• Build your salad on a large platter. Use bib lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
• Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, chopped red onion, cilantro, coarse salt and water. Grind until the avocado mixture is smooth, then stream oil into dressing. Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or 4 days in airtight container.

MEXICAN CHOPPED SALAD WITH AVOCADO DRESSING

Steps:

• To prepare the dressing, combine all ingredients in a blender or food processor and blend until smooth. Add a little water, if necessary, to reach the desired consistency. Taste and adjust seasonings as desired. Cover and place in the refrigerator until ready to serve.
• Brush corn with melted butter and place on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.
• Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Remove from heat and slice kernels from the cob with a sharp knife. Reserve kernels and discard cobs. Set aside.
• Add chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.
• In a large mixing bowl, combine diced bell pepper, red onion, black beans, roasted corn kernels, lime juice, and ground cumin. Season with salt and black pepper, to taste, and toss gently to combine.
• Add the seasoned black bean mixture to the bowl with the chopped lettuce and toss gently to combine. Serve immediately with Creamy Avocado Dressing or your favorite salad dressing. Enjoy!

MEXICAN MANGO SALAD

Steps:

• Combine avocados, tomatoes, mango, mixed greens, romaine lettuce, red onion, and green onions in a bowl. Toss salad until evenly mixed.
• Combine lime juice, olive oil, sugar, red pepper, cumin, salt, and black pepper in a separate bowl. Whisk dressing until blended. Pour into the salad; toss briefly and serve.