Mexican Salad Bowl

Western.Chefs's picture

Jan. 10, 2012


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)



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.


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.


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

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 560Calories from Fat 382

 % Daily Value*

Total Fat 45 g69.2%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 684 mg28.5%

Total Carbohydrates 37 g12.3%

Dietary Fiber 10 g40%

Sugars 15 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet