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Mexican Salad Bowl

Western.Chefs's picture
Ingredients
For dressing
  Ripe avocado 8 Ounce, halved lengthwise (1 Small Sized)
  Lemon juice 2 Tablespoon
  Sour cream 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Teaspoon
  Seasoned salt 1 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Salad oil 1⁄3 Cup (5.33 tbs)
  Grated cheddar cheese 1⁄4 Cup (4 tbs)
  Chopped green onion 1⁄4 Cup (4 tbs)
  Sliced pitted ripe olives 1⁄4 Cup (4 tbs)
  Tomatoes 2 Medium, each cut into 8 wedges
  Coarsely crushed corn chips 1 Cup (16 tbs)
  Crisp salad greens 2 Quart (Bite Size)
Directions

MAKING
For Dressing
1) Stone the avocado and peel.
2) In medium bowl, using potato masher crush the avocado with lemon juice.
3) Stir in cream, oil, sugar, salt and chilli powder and mix well.
4) Cover with plastic film and refrigerate, for several hours or until well chilled.

FINALIZING
5) In salad bowl, toss together salad greens, Cheddar cheese, green onion and olives.
6) Place tomato wedges on top.
7) Dredge with corn chips over it.

SERVING
8) Mix in the dressing and toss lightly and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Avocado
Interest: 
Everyday, Healthy
Preparation Time: 
35 Minutes
Servings: 
4

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