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Mexican Salad With Avocado Dressing

Barbecue.Master's picture
Ingredients
  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
Directions

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

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Avocado
Interest: 
Gourmet

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