Mexican Chopped Salad With Spicy Avocado Dressing Food

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 CHOPPED SALAD WITH AVOCADO DRESSING

Steps:

• To make the salad, place the salad greens in a large bowl or two smaller bowls. In another small bowl, combine the black beans, chili powder, oregano, cumin, and sea salt, and stir to coat the beans with the spices. Place the spiced beans on top of the salad greens, along with the tomatoes, bell pepper, corn, and onion. Squeeze the lime juice and salt over the avocado, and add to the salad greens. To make the dressing, in a blender combine the avocado, cilantro, water, yogurt, lemon juice, and salt. Blend until smooth. Pour over salad. Serve salad with tortilla chips and salsa on the side.

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!

TURKEY CHOPPED SALAD WITH SPICY AVOCADO DRESSING

Steps:

• Scoop avocado flesh into a mini food processor. Add lime juice, chili-garlic sauce and olive oil and process until smooth. Season dressing generouosly with salt and pepper.
• Mix turkey, jicama, red onion, bell pepper, and 1/2 cup cilantro in a large bowl.
• Add avocado dressing, toss to coat. Season with salt and pepper.
• Divide lettuce leaves among plates. Spoon salad into center and sprinkle with remaining cilantro.

MEXICALI SALAD WITH AVOCADO DRESSING

Steps:

• Combine& mix all the dressing ingredients and set aside.
• In large bowl, toss lettuce, tomatoes, chillies, and olives.
• To serve, layer in the following order: 1/2 lettuce mixture, 1/2 dressing, 1/2 picante, 1/2 cheese, 1/2 chips.
• Repeat the step above layering the remainder ingredients in the same order.
• This is one of those recipes that can be changed up by adding other ingredients such as beans and using different types of cheeses.