Mexican Salad With Avocado Dressing Recipes

MEXICAN SALAD

Make and share this Mexican Salad recipe from Food.com.

Provided by keen5

Categories Lunch/Snacks

Time 20m

Yield 12 serving(s)

Number Of Ingredients 13

Mexican Salad image

Steps:

Tear lettuce into bite size pieces.
Combine lettuce, cheese, onions, olives and tomatoes in a salad bowl.
To make dressing, combine avocado, lemon juice, sour cream, oil, sugar, garlic salt and chili powder and mix until smooth.
This may be done in a blender.
Toss salad and dressing and add crushed chips last.

Ingredients

1 head iceberg lettuce
1/2 cup grated sharp cheddar cheese (2 ounces)
1/2 cup chopped green onion
1/2 cup sliced ripe olives (I use black)
4 tomatoes, sliced
1 cup crushed tortilla chips
1 avocado, mashed
1 tablespoon lemon juice
1/2 cup sour cream (4 ounces)
1/2 cup vegetable oil
1/2 teaspoon sugar
1/2 teaspoon garlic salt
1/2 teaspoon chili powder

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!

Provided by Yoly

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 6

Mexican Avocado Dressing (Aderezo de Aguacate) image

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

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

MEXICAN SALAD WITH TOMATOES, RED ONIONS AND AVOCADO DRESSING

Provided by Rachael Ray : Food Network

Categories main-dish

Time 5m

Yield 2 1/2 cups prepared dressing

Number Of Ingredients 10

Mexican Salad with Tomatoes, Red Onions and Avocado Dressing image

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.

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

MEXICALI SALAD WITH AVOCADO DRESSING

This recipe is from one of my all time favorite cookbooks which happens to be called, "South of the Border Favorites". You'll soon see why. This is one of those salads that tastes like it was prepared at a restaurant.

Provided by Cookin Kit

Categories Mexican

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Mexicali Salad With Avocado Dressing image

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.

Ingredients

1 large avocado, mashed
1/2 cup sour cream
2 tablespoons Italian dressing
1 teaspoon finely chopped onion
1 teaspoon chili powder
1/4 teaspoon salt
2 cups lettuce, shredded (roughly one head)
2 fresh tomatoes, chopped
1 -2 tablespoon chopped green chili (okay out of a can, but pat dry between papertowels)
1/2 cup chopped black olives
1 cup grated monterey jack cheese (can substitute for cheddar or pepperjack cheese)
1/2 cup crushed plain Doritos (my favorite flavor- Pepperjack, Okay to use Cool Ranch or Plain tortilla chips)
1/4 cup drained picante sauce

MEXICAN RESTAURANT SALAD

This is inspired by a salad from a popular Mexican restaurant chain. If you can't find Queso Fresco, you can substitute with a mild feta. Recipe is from San Francisco Firehouse Food: Cooking with San Francisco's Firefighters.

Provided by cookiedog

Categories Salad Dressings

Time 23m

Yield 6 serving(s)

Number Of Ingredients 19

Mexican Restaurant Salad image

Steps:

To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth.
Refrigerate until ready to use.
To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
Toss continuously until the seeds are lightly toasted, about 3 minutes.
Season to taste with salt and let cool.
To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
Season to taste with salt and pepper.
Sprinkle the queso fresco and toasted pumpkin seeds over the salad.

Nutrition Facts : Calories 359.7, Fat 31.4, SaturatedFat 5, Cholesterol 4.8, Sodium 114.1, Carbohydrate 18.1, Fiber 7.7, Sugar 4, Protein 6.4

Ingredients

2 tablespoons freshly squeezed lime juice
1/2 cup olive oil
2 tablespoons mayonnaise
2 tablespoons sour cream
1/2 cup stemmed coarsely chopped fresh cilantro (about 1/2 bunch)
1 green jalapeno chile, stemmed, seeded, and deribbed
2 garlic cloves, chopped
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
2 tablespoons grated parmesan cheese
1 teaspoon olive oil
1/4 cup pumpkin seeds, shelled
salt
2 heads romaine lettuce, outer leaves removed, torn into bite-sized pieces
1 small red onion, thinly sliced
1 avocado, pitted, peeled, and cubed
1 1/2 cups lightly crushed yellow corn tortilla chips, lightly crushed
fresh ground black pepper
4 ounces queso fresco, crumbled

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