Mexican Chopped Salad with Spicy Avocado Dressing

for the salad

2 hearts of romaine, finely chopped

1 red bell pepper, chopped

1 cup grape tomatoes, cut into eighths

1 green onion, green part sliced

1/2 cup coriander, chopped

1 cup frozen sweet corn, thawed

1 cup cooked black beans

for the spicy avocado dressing

1 small, ripe avocado

1 teaspoon extra-virgin olive oil

heaping 1/4 cup coriander, chopped

juice from 2 limes

1/8 teaspoon sea salt

1 teaspoon minced garlic

3-5 tablespoons water

1/4 teaspoon Tabasco sauce, or more or less to taste

Put all ingredients for the salad in a large bowl and use two large forks to toss well.  To prepare the dressing, put the flesh of the avocado, olive oil, coriander, lime juice, salt, 3 tablespoons water, garlic, and the Tabasco sauce into a blender or mini-food processor.  (I used my small Magic-bullet-like blender) Process until the dressing is very smooth.  Add more water if needed for desired consistency (it will depend on the size of your avocado and how thick you like your dressing).  You can dress the salad and then serve, or allow each person to put the amount of dressing they desire on their individual salads.  Enjoy!

Extra dressing can be stored in an airtight container in the refrigerator for a few days.

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