Mexican Salad with Creamy Avocado Dressing

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Like so many, I’m really trying to make an effort to eat better. Translation, eat more salads – especially ones that have more veggies, fruit and legumes. While strolling through Pinterest (does anyone else stroll through Pinterest?), I saw a pin that showed a blender with an avocado dressing recipe. I LOVE avocados. I was happy eating them sliced and sprinkled with a little kosher salt, but then my wonderful husband went and took it up a notch by making his guacamole. Talk about Holy Guacamole! Even people who don’t like the stuff love my Tony’s guac.

Sorry – sometimes I digress, then need to reign myself back in to the topic at hand.

When I clicked on the link, the recipe shown was different than the one in the comment of the pin. I thought Krista’s recipe for Mexican Salad with Creamy Avocado Dressing sounded amazing and I had everything on hand, so went for it.

Here is the original pin that I posted from Pinterest.

Original Pin with altered recipe

THIS is picture from Krista’s blog, Krista’s Kitchen – I think it would have been a much better choice.

Original Pin

I gathered the ingredients for the dressing…

Dressing Ingredients WM

and the salad. (Note: I used grape tomatoes rather than slicing roma tomatoes, since I had the grape tomatoes on hand.)

Salad Ingredients WM

The dressing was very easy to make. Krista mentions using a Cuisinart CSB-76 Smart Stick Hand Blender, but I used my regular blender instead.. All of the dressing ingredients went in.

Dressing in the blender WM

Then they were blended until creamy and smooth. This didn’t take very long, which was very good since I had a hungry hubby to feed.

Blended smooth WM

Next came the salad. I didn’t have corn chips, but I did have organic blue corn tortilla chips, so I substituted them so I wouldn’t have to make a trip to the store.

Salad in the bowl WM

Krista used a big, lidded purple bowl to mix her salad in. Mine is green. I didn’t notice any difference. Once everything was in, I lidded the bowl and shook it to toss the ingredients together. (Sorry about the shadow in the picture. I’m working on the food photography.)

Salad tossed WM

Once combined, I added the dressing then shook it up to coat evenly.

Add the dressing WM

Dressed salad WM

I served it with chicken enchiladas, but this could easily be a vegetarian meal on it’s own.

Served with chicken enchiladas WM

The Mexican Salad with Creamy Avocado Dressing rated as follows:

Overall Rating: 5 Pins

5 Pins Overall - LARGE

Accuracy: The recipe came together just as Krista posted. The avocado dressing was creamy and delicious, with just a hint of heat to let you know it’s there.

Rated 5 Pins - SMALL

Difficulty: Aside from my bowl being green rather than purple, I had no trouble with this recipe. It was very simple and the instructions were clear.

Rated 5 Pins - SMALL

Time: Even with all the photography, the salad came together in about 15-20 minutes. This includes removing the avocado flesh, opening cans, etc.

Rated 5 Pins - SMALL

Cost: I had everything on hand, but most kitchens might need a few items. None would be more than a few dollars.

Rated 5 Pins - SMALL

Practicality: The recipe was a household hit. I could serve this at a pot luck, as a vegetarian meal, or as a side dish.

Rated 5 Pins - SMALL

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One thought on “Mexican Salad with Creamy Avocado Dressing

  1. Very interesting to note that the color of the bowl had no impact on the outcome! LOL

    Seriously, I love your concept, and I’m looking forward to reading more and more!

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