Just in time for Cinco De Mayo! This Chopped Mexican Salad {with Avocado Salad Dressing} will make you feel like you’re south of the border. It’s a fiesta in your mouth!
A couple months ago Paul had a work dinner at a delicious Steak House in Boston called Del Frisco’s. During the cocktail hour they served vegetables with a tasty avocado dip that I’ve been dreaming about ever since. I was determined to duplicate those amazing flavors and I think this recipe comes pretty close. I used it to top this Chopped Mexican Salad but it also makes an incredible vegetable dip. Just throw everything right in the blender, mix it up and you have a yummy dip/salad dressing!
I made this salad a couple weekends ago along with my Black Bean Corn Avocado Salad and grilled Cilantro Lime Chicken. It was just Paul and I but I had made enough food for an army! He was looking at me like I was crazy! “Who’s going to eat all this?!” he asked. 🙂 Luckily my son and his girlfriend called just in time and decided to join us. It was so delicious we all ended up having seconds and the left overs got gobbled up the following day!
I guess Grammy’s method of cooking just rubbed off on my. She always made extra in case we had unexpected guests.
Chopped Mexican Salad {with Avocado Salad Dressing}
Ingredients
For the salad
- 1 Head Romaine lettuce ,chopped
- 1 Ear Corn with kernels removed ,I steamed mine for a few minutes and then cooled
- 1 Red bell pepper ,chopped
- 1 Cup Cherry tomatoes ,cut in half
- 1 ,15 ounce can Black beans, rinsed and drained
- 1/3 Cup Roasted and salted pepitas ,I just used plain pumpkin seeds
- 1 Cup Grated pepper jack cheese ,or more to taste
- Tortilla Strips for Salads ,I like Fresh Gourmet Santa Fe Style
For the Avocado Salad Dressing
- 1 Small Avocado ,peeled and sliced
- 1 Small Jalapeno pepper ,seeded and roughly chopped (optional)
- 1 Clove Garlic ,peeled
- 1/4 Cup Loosely packed cilantro
- 1/4 Cup Greek Yogurt ,I used fat free
- 1/4 Cup Smooth salsa ,medium or mild
- 1/2 Cup Milk
- 2 Tablespoons Olive oil
- 1 teaspoon Honey
- Juice from 1 lime
- 1/4 teaspoon Salt
- 1/4 teaspoon Cumin
- 1/8 teaspoon Pepper
- 1/8 teaspoon Paprika
- Hot sauce to taste ,optional
Instructions
For the salad
- Place chopped romaine in a large salad bowl. Layer remaining ingredients ending with cheese.
- *Place tortilla strips on right before serving so they don't get soggy!
For the Avocado Salad Dressing
- Place all ingredients in blender and mix on high until everything is well blended.
- You can thin with a little more milk if needed.
- * If using as a dip you can keep it on the thicker side if using as a dressing you may want to thin so it's pourable.
Nutrition
Recipe adapted from Carls Bad Cravings.
Celebrate Cinco De Mayo with this Chopped Mexican Salad {with Avocado Salad Dressing} this year!
Then let the fiesta continue on into dessert with some of these tasty treats! Just click on the picture for the recipe.
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This salad sounds so good! I love all the veggies and the avocado dressing sounds amazing!
Sounds delicious…I love avocado dressings!! And Mexican salads! Can’t wait to try it!
Thanks Michelle! Enjoy!
I love Mexican salads and I am anxious to try one with your avocado dressing. Yum! Thank you for joining us at #purebloglove Pinterest Link Party. We hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee