Still counting down to Cinco de Mayo over here. I figured we needed something to go with those margaritas!
This is my favorite Mexican Salad with a Creamy Avocado Dressing. It is easy to make and just screams Cinco de Mayo Mexican Fiesta Extravaganza.
This salad also makes me want to belt out verses of La Cucaracha, even though the song title means ”The Cockroach”. Appetizing, I know.
It kills me such a popular song is all about a disgusting cockroach, well sort of…here’s the lyrics:
La cucaracha, la cucaracha
Ya no puede caminar
Porque no tiene, porque le falta
Marijuana pa’ fumar
The cockroach, the cockroach
Can’t walk anymore
Because it doesn’t have, because it’s lacking
Marijuana to smoke
…and when it’s not appropriate to say ”marijuana to smoke” (like at a children’s party, I guess) they say limonada que tomar or lemonade to drink. Okey, dokey! Strange, but whatever!
There are so many stories as to where this song originated and for what reason. My favorite is the belief la cucaracha has to do with the great Mexican cockroach scare of 1827. Sounds terrifying doesn’t it?
Apparently marijuana was deadly to cockroaches (who knew) and its use among the vermin was encouraged by the villagers at that time. Weird, I know. This is also where the American slang term “roach” for a marijuana cigarette stub originated.
I know you will all sleep better with this information. I know I will.
So enough folklore already, let’s get to work on this salad.
Let’s make the dressing first, here’s what you need: Avocado, fresh lemon juice, mayonnaise, hot sauce, olive oil, fresh garlic and salt.
In a food processor or blender add one large, ripe avocado. You can do this.
To the avocado add 1 Tablespoon plus 2 teaspoons fresh lemon juice.
Add 1/2 cup mayonnaise and 1/4 cup olive oil to the avocado-lemon mixture.
Can you tell from the list of un-fattening ingredients as to why this dressing tastes so good? I thought you might.
Finally, add 1 teaspoon hot sauce, 3/4 teaspoon salt and two garlic cloves to the mixture.
Whirl it up until smooth and creamy. This is what it will look like….mmmmm.
Taste and adjust seasonings to your liking. Cover and refrigerate until needed. This will not brown.
Here are the salad ingredients: Romaine lettuce, pinto beans, green onions, tomatoes, corn chips and cheddar cheese. You probably already have all this stuff in your kitchen.
Chop 1-1/2 to 2 heads romaine lettuce, several tomatoes (depending on size), and 5 green onions. Crush 2 cups of corn chips in a bag with a rolling pin.
Add lettuce, tomatoes, green onions, corn chips, a 15 ounce can of pinto beans (drained and rinsed) and a 1/2 cup of shredded cheddar cheese to a bowl.
Remove dressing from refrigerator and add to the bowl. Toss well, the dressing will be thick.
This a very simple recipe but the flavors are unbeatable. The creamy avocado dressing really hits the spot and is the perfect accompaniment to those enchiladas or burritos you will be making; not to mention the margaritas!
Whether you celebrate Cinco de Mayo or not you will enjoy the fresh Mexican flavors this salad has to offer. Enjoy!
Mexican Salad with Creamy Avocado Dressing
For the dressing:
- 1 large avocado
- 1 tablespoon + 2 teaspoons fresh lemon juice
- 1/2 cup mayonnaise
- 1 teaspoon hot sauce
- 1/4 cup extra virgin olive oil
- 2 garlic cloves
- 3/4 teaspoon salt
For the salad:
- 1-1/2 to 2 heads romaine lettuce, chopped
- 2-3 large or 6-7 small tomatoes
- 2 cups corn chips, crushed
- 1/2 cup cheddar cheese, shredded
- 15 oz can pinto or black beans, drained and rinsed
- 5 green onions, chopped
- For the dressing, combine all ingredients in a food processor or blender and process until smooth and creamy. Taste and adjust seasonings. Cover and refrigerate. Toss salad with dressing right before serving.
- For the salad, combine all ingredients in a big serving bowl and toss well with dressing. Serve immediately.
This salad also has a million possibilities. You could add jalapenos, black olives or more hot sauce. Whatever you like just make it your own and enjoy!