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Mexican Salad With Avocado Dressing

Barbecue.Master's picture
  Ripe avocado 1
  Sweet red pepper 1 , chopped
  Green pepper 1 , chopped
  Onion 1 Medium, chopped
  Tomatoes 2 Medium, chopped
  Celery stalks 2 , chopped
  Hard-boiled eggs 3 , peeled and sliced
  Salt 1⁄2 Teaspoon
  Bacon slices 4 , cooked until crisp, then crumbled
  Avocado dressing 1 Cup (16 tbs)
  Dried chilies/2 hot fresh chilies, chopped 3 , crumbled
  Olive oil 3⁄4 Cup (12 tbs)
  White vinegar 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), crushed
  Hot pepper sauce 4 Drop
  Salt To Taste

The night before, combine dressing ingredients in a jar.
Leave overnight at room temperature.
The next day, strain the dressing; discard chilies and garlic.
Set aside a little of the dressing.
Pour the rest of the dressing into the bottom of a salad bowl.
Cut avocado in half and remove pit.
Mash the pulp of half the avocado into the dressing and beat until smooth.
Put peppers, onion, tomatoes, celery, egg and salt in the salad bowl on top of the dressing.
Toss until well coated, then add bacon.
Dice remaining avocado half.
Add it to the salad and sprinkle with reserved dressing.

Recipe Summary

Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2575 Calories from Fat 2092

% Daily Value*

Total Fat 238 g365.6%

Saturated Fat 36.6 g183.2%

Trans Fat 0 g

Cholesterol 776.8 mg258.9%

Sodium 2279.5 mg95%

Total Carbohydrates 90 g30%

Dietary Fiber 38.1 g152.3%

Sugars 35.6 g

Protein 39 g77.5%

Vitamin A 180.7% Vitamin C 593.8%

Calcium 26.1% Iron 37.7%

*Based on a 2000 Calorie diet


Mexican Salad With Avocado Dressing Recipe