Mexican Salad With Avocado Dressing Food

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 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 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.

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 HONEY LIME DRESSING

Steps:

• Mix the dressing ingredients together in a bowl and set aside.
• Toss all the salad ingredients together in a large bowl.
• Drizzle salad dressing over the salad and toss. Season with salt and pepper, if desired.

MEXICAN AVOCADO DRESSING (ADEREZO DE AGUACATE)

Steps:

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

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.

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.

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.

FRESH TACO SALAD WITH CREAMY AVOCADO-LIME DRESSING

Steps:

• To make the taco filling:
• In a medium saucepan, warm the olive oil over medium heat until shimmering. Add the garlic, chili powder, and cumin. Cook until fragrant, stirring constantly, about 30 seconds. Add the tomato paste and sauté for another minute, stirring constantly. Add the rinsed quinoa and water, and stir to combine. Bring the mixture to a gentle boil, then cover the pot and reduce the heat as necessary to maintain a gentle simmer. Cook until the liquid is absorbed, 15 to 20 minutes (the quinoa might not be fluffy yet, but don't worry).
• Remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, uncover and fluff the quinoa with a fork. Gently stir in the black beans and salt. Season to taste with pepper and additional salt, if necessary. Cover and set aside for a couple of minutes to warm up the beans.
• To make the tortilla strips:
• In a large skillet, warm the olive oil over medium heat until shimmering. Toss in the tortilla strips, sprinkle them with salt, and stir. Cook until the strips are crispy and turning golden, stirring occasionally, 5 to 10 minutes. Drain the tortilla strips on a plate covered with a piece of paper towel.
• To make the dressing:
• In a small food processor or blender, combine the lime juice, olive oil, and water. Using a spoon, scoop in the half avocado and add the cilantro, jalapeño, garlic, and salt. Process until the dressing is nice and smooth. The dressing should be zippy, but if it's unpleasantly tart or difficult to blend, dilute it with 1 to 2 tablespoons of water and blend again.
• To assemble the salads:
• Combine the romaine and arugula in a large bowl. Wait to dress the salad until you are ready to serve, as the greens wilt fairly quickly once dressed. (If you won't be consuming all 4 servings of this salad right away, portion off the greens you'd like to save for later, and dress only the greens you intend to eat now.)
• When you're ready, drizzle the mixture with just enough dressing to lightly coat the greens (you might have extra). Toss until the dressing is evenly distributed.
• Arrange the dressed greens in 4 individual salad bowls (or dinner plates, if your bowls are on the small side). Top each salad with taco filling, tomatoes, radishes, crispy tortilla strips, and feta. Slice the remaining avocado half into long strips and place a couple of strips on each salad. Serve immediately.
• If you have leftover dressing, press plastic wrap against the surface to prevent browning and store it in the refrigerator for later. Leftover tortilla strips tend to become unpalatably tough within a couple of hours, so you might want to skip those and add a few crushed tortilla chips to leftovers.