Mexican Salad With Tomatoes Red Onions And Avocado Dressing Recipes

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 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 AVOCADO SALAD

Steps:

• Add red and yellow tomatoes, cucumber, red onion, avocado, and cilantro to a medium sized mixing bowl.
• Drizzle with balsamic vinegar and olive oil. Season with salt and pepper. Gently toss together until everything is combined. Serve immediately.

MEXICAN CHOPPED SALAD WITH HONEY LIME DRESSING

Steps:

• Mix together the lime juice, olive oil, honey, cumin, salt, and pepper to make the honey lime dressing.
• Prep all the ingredients for the salad.
• Toss together all the ingredients with the dressing or arrange in a bowl and drizzle dressing on top.

AVOCADO AND TOMATO SALAD

Steps:

• Place the sliced avocados and tomatoes in a bowl, then drizzle on the oil.
• Next, sprinkle with some Kosher or sea salt. You can always add more later if needed.
• If you are going to omit anything in this salad, skip the vinegar, but do NOT omit the salt, this is what gives it flavor.
• Now adda little a little vinegar to taste, if desired. You could substitute lemon juice if preferred.

MEXICAN CHOPPED SALAD

Steps:

• Microwave the corn for two minutes. This will cook the corn just enough for the salad, and also make it super easy to shuck. Let the corn cool briefly after removing from the microwave, then shuck, discarding the leaves and silk. Slice the corn off the cob.
• Add the corn, lettuce, black beans, tomatoes, red onions, avocado, and cilantro to a large bowl.
• Prepare the dressing: Add the sour cream, cilantro, scallion, lime juice, crushed red pepper, olive oil, salt and honey to a blender. Puree until smooth and creamy.
• Toss the salad ingredients with as much dressing as you like. Serve immediately.

CUCUMBER TOMATO AVOCADO SALAD

Steps:

• Place the sliced red onions in a small bowl and cover them with cold water (this helps remove some of the onions' harsh bite).
• In a small bowl or large measuring cup, whisk together the dressing ingredients: Lime juice, olive oil, honey, garlic, salt, and pepper.
• In a very large bowl, place the cucumbers, tomatoes, avocado, half of the feta, and cilantro. Drain the red onion, then add it to the bowl. Pour the dressing over the top, then stir very gently to combine. Sprinkle the remaining feta over the top. Enjoy immediately or cover the bowl with plastic wrap and refrigerate for up to 4 hours. Give the mixture a gentle stir just before serving.

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!

TOMATO, AVOCADO, AND RED ONION SALAD WITH HERB VINAIGRETTE

Steps:

• Place vinegar in a small bowl. Gradually whisk in the oil in a thin stream. Stir in the chives, parsley, salt, and pepper.
• Arrange the tomatoes, onion, and avocado in an overlapping pattern on serving plate. Pour dressing on top.

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.