Mexican Salad with Tomatoes, Red Onions and Avocado Dressing

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Made this yesterday for a family gathering, i loved it but not sure how it went over with others. I used 2.5 lemons and the dressing had plenty of lemony flavor, and substituted heirloom tomatoes in a variety of colors, worked great from my point of view. a bit tough to eat in a buffet style setting, since it is not really a tossed salad, but figured out how to wrap the leaves around the other ingredients taco style and turned it into finger food.

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Very tasty, Mine was a bit too lemon flavored so I added a big spoonful of sour cream to cut the lemon a bit.

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Tasty. After reading some reviews, I used less lemon juice, and thought it was great that way. Will make again.

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My Mom always requests me to make this salad when we have cookouts at my parents house. My husband LOVES this salad, and he's not a huge salad eater. My Dad is the same way and loves it, too. When tomatoes aren't seasonal and I can't find yellow ones, I've substituted yellow or orange bell pepper instead. The first time I made it, a few years ago, my grocery store did not have bib lettuce. I substituted romaine lettuce, and it was terrific that way. I've made it with romaine ever since. The dressing is realy what makes this salad pop with flavor, and it's a healthful, creamy dressing with no bad fat in it. Two tips: I make sure to slice the red onion EXTREMELY thin because I don't like it to be overpowering with onion. Also, the ONLY way to achieve the right consistency with the dressing is to put all the dressing ingredients in the blender and stream the olive oil slowly into the dressing while the blender is blending. Otherwise, it separates, and it's not good.

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great with enchiladas for a low calorie side

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I used 3 meyer lemons which are milder than regular lemons which made this dressing very tasty. My only complaint is that one teaspoon of salt is a bit much. Especially if you are cooking for people that have medical restrictions. Next time I will use a half of teaspoon of salt, or season to taste in increments.

Overall the dressing was delicious. For the salad I used butter lettuce, substituted the tomatoes for cherry tomatoes, added chopped jicama, and thinly sliced red onions. It is definitely a keeper!

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This was a very good salad... based on other reviews I only used 1 1/2 lemons, and it wasn't really lemony enough! I'll start with 2 next time but I think "as written" is going to work for me. I needed quite a bit of water to thin it out, but I also cut the oil to 2 Tbs. I added 1 thinly sliced jalapeno to the salad, as well as a little thinly sliced orange bell pepper for color. A nice, refreshing way to get some fresh veggies into a Mexican dinner! I'd recommend this to anyone who's tired of having Mexican dinners with nothing but corn & beans! Will be making this with every Mexican meal I make!

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I suspect the amount of lemon juice called for in this recipe is a misprint. Her other recipes for avacado dressing do not call for this much lemon. I cut it down to the juice of 1 lemon and it works fine....

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This recipe sounded great, but the proportions of lemon and salt are way off.

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I wish I would have read the previous reviews before I made this salad. I even added an extra avocado and it was still too lemon-y. My guests said they enjoyed the salad but I think 1 lemon would be plenty. Will not make again...