Ensalada Mazatlan Recipe

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Ensalada Mazatlan

Lynnda Cloutier


Source: My Old Recipes

pinch tips: Non-Stick Rice Every Time




1/2 cup sour cream
3 tbsp. mayonnaise
1 small clove garlic, minced
1 t. oregano, crumbled
1/2 t. chili powder
2 cans tuna, drained and flaked (7 oz each)
3/4 cup pitted ripe olives, sliced
3/4 cup chopped tomatoes
3/4 cup sliced celery
1 can mild green chile salsa (7 oz)
1 small head iceberg lettuce, shredded
1 avocado, sliced
extra olive and tomato wedges

Directions Step-By-Step

For dressing, mix sour cream, mayonnaise, garlic, oregano, and chili powder.
For salad, mix tuna, olives, tomatoes, celery and all but 2 T. green chili salsa. Line plate or bowl with lettuce.
. Top with salad. Garnish with avocado slices, olives and tomato wedges. Dollop with some dressing and reserved 2 T. salsa. Pass remaining dressing. Serves 4
Source: My Old Recipes

About this Recipe

Course/Dish: Tuna Salads