Mexican Salad With Avacado Dressing Food

MEXICAN CHOPPED SALAD WITH SPICY AVOCADO DRESSING

Mexican Chopped Salad with Spicy Avocado Dressing image

This Mexican Chopped Salad with Spicy Avocado Dressing is light, healthy, and bursting with Mexican-inspired flavors!

Provided by Happy Healthy Mama

Time 20m

Number Of Ingredients 15

Ingredients

2 hearts of romaine, finely chopped
1 red bell pepper, chopped
1 cup grape tomatoes, cut into eighths
1 green onion, green part sliced
1/2 cup cilantro, chopped
1 cup frozen sweet corn, thawed
1 cup cooked black beans
1 small, ripe avocado
1 tablespoon extra-virgin olive oil
heaping 1/4 cup cilantro, chopped
juice from 2 limes
1/8 teaspoon sea salt
1 teaspoon minced garlic
3-5 tablespoons water
1/4 teaspoon Tabasco sauce, or more or less to taste

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!

Nutrition Facts : ServingSize 1/4 of recipe, Calories 248 calories, Sugar 7 grams, Fat 12 grams, Carbohydrate 32 grams, Fiber 12 grams, Protein 9 grams

MEXICAN AVOCADO DRESSING (ADEREZO DE AGUACATE)

Mexican Avocado Dressing (Aderezo de Aguacate) image

Avocado gives a natural creaminess to this dressing. The Mexican crema makes it more authentic and the lime juice makes it pop!

Provided by Yoly

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 6

Ingredients

1 large avocado, peeled and pitted
½ cup Mexican crema
½ cup whole milk
1 ½ tablespoons freshly squeezed lime juice, or more to taste
½ teaspoon salt, or more to taste
¼ teaspoon freshly ground black pepper

Steps:

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

Nutrition Facts : Calories 117.7 calories, Carbohydrate 4.5 g, Cholesterol 21.9 mg, Fat 11.3 g, Fiber 2.4 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 159.1 mg, Sugar 1.5 g

MEXICAN SALAD

Mexican Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 ripe avocados
3 vine-ripe tomatoes
1/2 sweet onion, sliced
Chopped cilantro, about 2 tablespoons
2 limes
Coarse salt
Extra virgin oil, for drizzling

Steps:

Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and scoop out avocado flesh with a spoon. Wedge avocados and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Spread sliced onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt. Drizzle platter with oil and serve.

MEXICAN AVOCADO SALAD

Mexican Avocado Salad image

This tomato, cucumber, and avocado salad is a healthy Mexican-inspired side dish to serve alongside tacos, fajitas, enchiladas, and more! With only five main ingredients, this side dish whips up in under 15 minutes.

Provided by Jessica Mode

Categories Main Course Salad Side Dish

Time 15m

Number Of Ingredients 10

Ingredients

5 ounces red cherry tomatoes (halved)
5 ounces yellow cherry tomatoes (halved)
1 medium English cucumber (chopped into 1/2 inch quartered slices)
1/2 medium red onion (finely diced)
2 avocados (diced into 1/2 inch cubes)
1/2 cup fresh cilantro (finely minced)
1/8 cup balsamic vinegar
1/8 cup extra virgin olive oil
1 teaspoon Morton kosher salt
1/4 teaspoon freshly ground black pepper

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.

Nutrition Facts : ServingSize 1 serving, Calories 205 kcal, Carbohydrate 13 g, Protein 3 g, Fat 17 g, SaturatedFat 3 g, Sodium 484 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 14 g

MEXICAN SALAD WITH TOMATOES, RED ONIONS AND AVOCADO DRESSING

Mexican Salad with Tomatoes, Red Onions and Avocado Dressing image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 5m

Yield 2 1/2 cups prepared dressing

Number Of Ingredients 10

Ingredients

2 heads bib lettuce, cleaned and dried
4 medium red vine ripe tomatoes, cut into wedges
2 medium yellow vine ripe tomatoes, cut into wedges
1/2 large red onion, thinly sliced plus 3 tablespoons chopped red onion
1 ripe avocado
3 lemons, juiced
Handful fresh cilantro leaves, 2 tablespoons
1 teaspoon coarse salt
3 tablespoons water, a couple of splashes
3 tablespoons extra-virgin olive oil

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.

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MEXICAN WEDGE SALAD WITH CREAMY AVOCADO-CILANTRO …

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Preheat oven to 375F, line a baking sheet with a Silpat or foil to save cleanup time, loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside. While strips bake, assemble the salad.
Place each wedge of lettuce on a separate plate and evenly sprinkle each wedge with corn, red peppers, black beans, and red onion; set aside.
To the canister of a blender, add the avocado, cilantro, Greek yogurt, lime juice, green onions, garlic, salt, pepper, optional cayenne pepper, sugar, and blend on high speed until smooth and well combined. If necessary for consistency, add the water. Taste dressing to check for seasoning balance and make any necessary adjustments, i.e. more salt, pepper, sugar, lime juice, etc.
Drizzle desired amount of dressing over each salad, evenly sprinkle with cheese, tortilla strips, and serve immediately. You will have extra dressing which will keep airtight in the fridge for up to 1 week. Extra tortilla strips will keep airtight at room temp for up to 5 days.

Mexican Salad With Avacado Dressing Food

MEXICAN CHOPPED SALAD WITH SPICY AVOCADO DRESSING

This Mexican Chopped Salad with Spicy Avocado Dressing is light, healthy, and bursting with Mexican-inspired flavors!

MEXICAN AVOCADO DRESSING (ADEREZO DE AGUACATE)

Avocado gives a natural creaminess to this dressing. The Mexican crema makes it more authentic and the lime juice makes it pop!

MEXICAN SALAD

MEXICAN AVOCADO SALAD

This tomato, cucumber, and avocado salad is a healthy Mexican-inspired side dish to serve alongside tacos, fajitas, enchiladas, and more! With only five main ingredients, this side dish whips up in under 15 minutes.

MEXICAN SALAD WITH TOMATOES, RED ONIONS AND AVOCADO DRESSING

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