Chopped Salad With Tortilla Chips And Avocado Dressing Recipes

CHOPPED SALAD WITH TORTILLA CHIPS AND AVOCADO DRESSING

Steps:

• Mash half the avocado in small bowl. Add dressing; mix well.
• Chop remaining avocado. Toss with salad greens, cheese, onions and tomatoes in large bowl.
• Add dressing mixture and chips; mix lightly. Serve immediately.

SOUTHWESTERN CHOPPED SALAD

Steps:

• For the Pico de Gallo: combine ingredients in a small bowl then set aside. Can be done a day ahead of time.
• Stir together desired amounts of Ranch dressing and salsa (I used roughly 50/50 ratios) in a small bowl to create Salsa-Ranch dressing, then set aside.
• Add romaine, sweet corn, black beans, and desired amount of pico de gallo to a large bowl then toss to combine. Add avocado, crushed tortilla chips, and Salsa-Ranch dressing then toss again to combine. Serve immediately.

CHOPPED SALAD

Steps:

• Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.

MEXICAN CHOPPED SALAD WITH AVOCADO DRESSING

Steps:

• To make the salad, place the salad greens in a large bowl or two smaller bowls. In another small bowl, combine the black beans, chili powder, oregano, cumin, and sea salt, and stir to coat the beans with the spices. Place the spiced beans on top of the salad greens, along with the tomatoes, bell pepper, corn, and onion. Squeeze the lime juice and salt over the avocado, and add to the salad greens. To make the dressing, in a blender combine the avocado, cilantro, water, yogurt, lemon juice, and salt. Blend until smooth. Pour over salad. Serve salad with tortilla chips and salsa on the side.