Mexican Chopped Salad with Avocado DressingLaurie Gauguin | Delicious Living
- Serves: 6 people
Use a very ripe avocado to ensure a smooth dressing. If you’re packing this to go, keep the tomatoes, lettuce, dressing, and tortilla chips separate; mix just before serving. Serve with warm corn tortillas, plus fresh mango slices for dessert.
- Put avocado, salt, and sugar in a food processor. With motor running, add lime juice. Process until smooth, scraping down sides periodically. Add chiles. Pulse briefly to combine; do not purée, or dressing will turn brown. (Makes 3/4 cup.)
- Combine black beans, corn, tomatoes, romaine, cilantro, and cheddar. Add half the dressing and toss to coat. Add tortilla chips. Toss briefly and serve.
PER SERVING: 236 cal, 4g fat (1g mono, 1g poly, 2g sat), 13mg chol, 10g protein, 29g carb, 8g fiber, 394mg sodium