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.

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

I gathered the ingredients for the dressing…

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

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.

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.

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.

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.)

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

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

The Mexican Salad with Creamy Avocado Dressing rated as follows:

Overall Rating: 5 Pins

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.

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.

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

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

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