Mexican Salad with Creamy Avocado Dressing

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.