Creamy Mexican Avocado Dressing (and the Salad It Belongs On)

This creamy Mexican avocado dressing is thick, tangy, and full of flavor—perfect for salads, taco bowls, or wraps. Served here with a crunchy Mexican-style salad of romaine, beans, corn chips, tomatoes, and cheddar, this combo is simple but satisfying. The dressing can be made ahead and holds its color well in the fridge.

Course Side Dish

Cuisine Mexican-Inspired

Keyword avocado dressing, avocado salad dressing recipe, creamy mexican salad dressing, mexican avocado dressing, Mexican Salad, mexican salad dressing, mexican salad dressing recipe, mexican salad recipes, Mexican Salad with Creamy Avocado Dressing, mexican salads, salad with avocado dressing

Prep Time 20

Total Time 20

Servings

Calories 290kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accuracy.
mixing bowls For tossing the salad.
food processor or blender. For blending the avocado dressing until smooth.

Ingredients

Creamy Avocado Dressing:

1 large (6-7 oz / 170 g) avocado peeled and pitted
½ cup (120 g) mayonnaise
2 tbsps. (30 ml) fresh lemon juice
1 tsp (5 ml) hot sauce
¼ cup (60 ml) extra virgin olive oil
2 cloves garlic
salt to taste*

Mexican Salad:

2 decently sized heads of romaine lettuce, chopped
¾ cup (110 g) grape tomatoes, halved
2 cups (60 g crushed) whole corn chips crushed
½ cup (60 g) shredded cheddar cheese
1 can (15 oz / 425 g) pinto beans, rinsed and drained or black beans
5 green onions, chopped

Instructions

To make the avocado salad dressing, add the avocado, mayonnaise, lemon juice, hot sauce, olive oil, and garlic to a food processor or blender. Blend until smooth and creamy.
1 large (6-7 oz / 170 g) avocado, ½ cup (120 g) mayonnaise, 2 tbsps. (30 ml) fresh lemon juice, 1 tsp (5 ml) hot sauce, ¼ cup (60 ml) extra virgin olive oil, 2 cloves garlic
Taste and season with salt. Start with a small amount and add more as needed until the flavor is balanced.
salt to taste*
Transfer the dressing to a container, cover, and refrigerate until ready to serve. It can be made several hours in advance.
For the salad, add the lettuce, tomatoes, corn chips, cheddar, beans, and green onions to a large serving bowl.
2 decently sized heads of romaine lettuce, chopped, ¾ cup (110 g) grape tomatoes, halved, 2 cups (60 g crushed) whole corn chips, ½ cup (60 g) shredded cheddar cheese, 1 can (15 oz / 425 g) pinto beans, rinsed and drained, 5 green onions, chopped
Right before serving, pour the salad dressing with avocado over the salad and toss until everything is evenly coated.

Notes

Hass avocados work best for creaminess.
The lemon juice helps prevent browning—store in an airtight container.
You can make the dressing ahead; it keeps well for up to 24–48 hours.
For best texture, wait to add the corn chips until just before serving.
If you're a garlic lover, you can add an extra clove to boost the flavor.
Nutrition Note: Nutrition information is based on six side salad servings with all dressing used. Dressing absorption is assumed to be full. Values include both the salad and dressing components.

For optimal outcomes when making this creamy Mexican avocado dressing, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition