Easy Mexican Avocado Salad with Avocado Dressing

avocado bowl with avocado dressing drizzle

5 from 1 vote

Easy Mexican Avocado Salad with Avocado Dressing

Quick and easy avocado salad recipe with Mexican flavors that's perfect for both meal-prep lunches and weeknight dinners.

Prep Time15

Total Time15

Course: Salads

Cuisine: Mexican

Servings: servings

Calories: 742kcal

Author: Jami Boys

Equipment

hand-held immersion blender or blender or food processor

Ingredients

Avocado Dressing

1 small avocado, mashed (or 1/2 large avocado)
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1/2 cup sour cream or Greek yogurt
1/3 cup avocado oil or olive oil
1 clove garlic, minced
1/2 teaspoon chili powder (chili seasoning, not a single dried chili powder)
1/2 teaspoon salt or to taste
1/2 teaspoon hot sauce, or to taste -Tapatio, Valentina or your favorite

Salad

1/2 head romaine lettuce or other lettuce or greens of your choice
1/2 cup chopped green onions or sweet onions
1/2 cup sliced black olives or green olives
1/2 cup shredded cheddar cheese, divided or jack or pepper jack
2 cups cooked chicken*
1 large tomato, chopped or halved cherry/grape tomatoes
1 cup corn chips, crushed optional
1 small avocado, sliced

Instructions

Make Dressing

Add all the dressing ingredients to a wide-mouth pint or quart jar and whir with a hand-held immersion blender until smooth. Alternately, add ingredients to a blender or food processor and blend until smooth.
Refrigerate for at least 30 minutes to an hour before using to let flavors blend together. (It's not crucial if you forget, but best if you can!)

Make Salad

Chop the lettuce and add it to a large bowl. Add the onions, olives, 1/3 cup of the cheese, chicken, and tomatoes. Drizzle with 1/2 of the dressing and toss it all together until everything is coated.
Divide the coated salad between 3-4 bowls. Top with remaining cheese, the chips and the sliced avocado (you can also add more sliced olives and tomatoes if you have them, too). Drizzle with more dressing and serve.

Notes

*Protein options: canned or other cooked chicken, leftover pulled pork, taco seasoned ground meat, or crisped fish sticks/chicken nuggets.

Storage: Once the greens and veggies have been coated in the avocado dressing, this should be eaten right away, or at least a few hours.

For Meal Prep: To make this for weekday lunches, you can prep all the fresh salad ingredients but do not toss with the dressing. Divide into serving size containers and top with extra cheese and sliced avocados. Package up chips and small portions of the dressing for each one. When eating, drizzle with the dressing, toss, and eat with the chips.

Nutrition