Recipe courtesy of Rachael Ray
Episode: Southwest Brunch
Mexican Salad with Tomatoes, Red Onions and Avocado Dressing
Total:
5 min
Active:
5 min
Yield:
2 1/2 cups prepared dressing
Level:
Easy
Total:
5 min
Active:
5 min
Yield:
2 1/2 cups prepared dressing
Level:
Easy

Ingredients

Dressing:

Directions

Build your salad on a large platter. Use bib lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter. 

Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, chopped red onion, cilantro, coarse salt and water. Grind until the avocado mixture is smooth, then stream oil into dressing. Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or 4 days in airtight container. 

More from:

Labor Day

IDEAS YOU'LL LOVE

Mexican Tortilla Casserole

Recipe courtesy of Ree Drummond

Perfect Potato Salad

Recipe courtesy of Ree Drummond

Slow Cooker Mexican Chicken Soup

Recipe courtesy of Ree Drummond

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Mexican Potato Skin Bites

Recipe courtesy of Aida Mollenkamp

Black Bean Salad

Recipe courtesy of Guy Fieri

Chopped Caprese Salad

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking