Tex-Mex Rainbow Salad with Creamy Avocado Dressing
Author: Heather
Recipe type: Salad
Cuisine: Lunch or Dinner
- Tex Mex Salad:
- 2 cups shredded romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup frozen sweet corn, thawed
- 1 cup black beans, drained and rinsed
- 1 yellow pepper, diced
- 1 orange pepper, diced
- Tortilla chips, crumbled - optional
- Grilled shrimp or chicken - optional
- Creamy Avocado Dressing
- 2 garlic cloves
- 1 avocado, pit and skin removed
- ⅓ cup cilantro, torn
- 1-2 limes, juiced
- ⅓ cup olive oil
- 2 tsp salt
- 1 tbsp honey
- 1 tsp chili powder
- Arrange all salad ingredients on a serving platter.
- For dressing, Add garlic cloves to a food processor and pulse until it is in small pieces.
- Add avocado, cilantro and lime juice and pulse until smooth.
- Drizzle in olive oil.
- Pulse.
- Add honey, salt and chili powder.
- Pulse until smooth and creamy.
- Adjust taste with extra seasonings, extra lime juice, olive oil if necessary.
- Dressing should be thick and creamy, but pourable.
- Refrigerate for 30 minutes or more.
- Drizzle over salad and serve immediately.
- Leftovers can be stored for three days in a tightly sealed container in the refrigerator.
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2015/03/tex-mex-rainbow-salad-with-creamy.html
3.5.3251