janet @ the taste space

Mexican Salad with Creamy Avocado Dressing

In Salads on May 18, 2010 at 9:29 PM

Whenever I cook for other people, I am torn between trying a new recipe on unsuspecting partners in crime, or sticking to some tried-and-true recipes. I battle between knowing a dish will be great, to the possibility that I might find a new dish I love as well! Or if I don’t, others will help me eat it (just kidding!).  Certainly some dishes lend well to large gatherings, like creamy lettuce salads.. because they just don’t last until the next day.

So when I was confronted with meeting (many!) strangers over a potluck, I erred on the side of trouble, and a large salad (salad = trouble ? No way!). Thankfully, this gamble paid off. I taste-tested it before I brought it over, so I knew I wasn’t doomed to disaster.

I must admit I don’t make many creamy dressings, and my only mayonnaise is Japanese (courtesy of okonomiyaki cravings), but the majority of this dressing was entirely avocado. It was pretty scrumptious and the green onions had a small kick of heat that balanced out with the avocado nicely and while I omitted the hot sauce, I am sure it would have been nice for those who enjoy more spice. The Romaine and chips had nice crunch that complemented the rich creaminess from the dressing. The black beans were a nice addition too. I am reminded how much I love creamy salads and now I have to wait for another grand gathering to make such a monstrous salad a second time. Enjoy!

This dish was adapted from Noble Pig, and also spotted at Krista’s Kitchen. It is my submission to this month’s No Croutons Required featuring Mexican soups and salads as well as this month’s My Legume Love Affair hosted by The Well-Seasoned Cook.

Mexican Salad with Creamy Avocado Dressing

For the dressing:
1 large avocado (I used a large Fuerte avocado, which is a bit sweeter than the typical Hass avocado)
1 Tablespoon + 2 teaspoons fresh lemon juice
1/2 cup mayonnaise
1 teaspoon hot sauce (omitted)
1/4 cup extra virgin olive oil
2 garlic cloves, pureed
3/4 teaspoon salt

1. Combine all ingredients in a food processor or blender and process until smooth and creamy. Taste and adjust seasonings. Cover and refrigerate. Toss salad with dressing right before serving.

For the salad:
1 large head romaine lettuce, chopped
2-3 large tomatoes or 6-7 small tomatoes
2 cups corn chips, crushed into pieces
1/2 cup cheddar cheese, shredded (omitted)
19 oz black beans, drained and rinsed
5 green onions, white and green parts, chopped

1. Combine all ingredients in a big serving bowl and toss well with dressing. Serve immediately.

Serves 10.

  1. Just divine. I wish I had this in front of me right now. Thank you for your submission.

  2. There are so many rules about cooking for guests and I follow none of them. I constantly find myself trying out new and crazy dishes when I have people over. One of these days I’ll learn…

    This salad must have been a huge hit! I’m not a mayo fan either but I love that dressing!

    • Hey Joanne, I am constantly amazed at the variety of food you post too! You must be sharing it with many people as well. 🙂

  3. I’ve been thinking about an avocado dressing lately, too. I’m glad you beat me to it, to give me a preview of how enticing it can be. I’d love to try this recipe.

    Thanks for sharing it for MLLA, Saveur!

  4. I cannot get enough of avocados lately! I bet the dressing would also be good with some cilantro thrown in there…yum!

  5. Ohhh this looks so good! you would have to eat it pretty quickly wouldnt you or the corn chips would go soggy?
    I would love to try and make this some time 🙂


    • Hi Rose, Yeah, leftovers aren’t so good as the fresh salad. The chips do get soggier! 😦 But within an hour or two is perfectly fine.

  6. […] should I do with them? I didn’t want to make guacamole. I wasn’t prepared to produce a salad with them. In Australia I learned how amazing avocado is in sandwiches or hamburgers, but that […]

  7. […] Salads by Saveur on May 5, 2011 My most popular post, as assessed by page views, is for my Mexican Salad with a Creamy Avocado Dressing. It is a big leafy salad with black beans, tomatoes, tortilla chips smothered in a creamy […]

  8. […] year, I lamented that my Mexican salad with the creamy avocado dressing needed to be eaten soon after assembly. Once dressed, lettuce doesn’t last that long (more […]

  9. […] popular posts are from the depths of my archives, though: Apple Strudel (my Oma would be proud), Mexican Salad with Creamy Avocado Dressing, Raw Tacos, and Lemon Basil Almond Pesto. Only one post from 2012 was equally as popular (#1 below) […]

  10. I find it hard to try a lot of recipes (except for a few favourites) more than once or twice – there are so many dishes to try!

  11. […] are so delicious they turn eating a salad into a total treat. That’s exactly what Janet at The Taste Space did! With fresh, crisp ingredients and bold flavours, you might have to help yourself to […]

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