Mexican Chopped Salad with Avocado Dressing
Use a very ripe avocado to ensure a smooth dressing. If you’re packing this to go, keep the tomatoes, lettuce, dressing, and tortilla chips separate; mix just before serving. Serve with warm corn...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousliving.com.
Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Airtight container
- Serving bowl
- Plate
- Skillet
Ingredients
- 1 ripe medium avocado (diced; 1 scant cup)
- 1/4 teaspoon sea salt
- Pinch of sugar
- 1/4 cup lime juice (preferably freshly squeezed)
- 2 teaspoons canned chipotle chiles (seeded and finely chopped)
- 1 14.5 ounce can low-sodium black beans (rinsed and drained)
- 1 cup frozen corn (thawed)
- 3 medium tomatoes (diced)
- 3 cups romaine lettuce (shredded)
- 1/2 cup fresh cilantro leaves (chopped)
- 3/4 cup cheddar cheese (shredded)
- 1 cup baked low-salt tortilla chips (crushed)
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