Southwest Salad with Avocado Dressing

Kathy D


A pretty simple weeknight salad with homemade dressing to throw together quickly. Make sure your avocados are ripe but not overly so. Feel free to add other veggies, etc... to this salad. This is a Rachael Ray recipe.


★★★★★ 2 votes

15 Min
No-Cook or Other


  • SALAD:

  • 2
    heads bibb lettuce, cleaned and dried
  • 4 medium
    red vine-ripe tomatoes, cut into wedges
  • 2 medium
    yellow vine-ripe tomatoes, cut into wedges
  • 1/2 large
    red onion, thinly sliced

  • 2
    ripe avocados
  • 1
    lemon, juice of
  • 1 small
    jalapeno pepper, seeded and chopped
  • 3 Tbsp
    chopped red onion
  • 2 Tbsp
    fresh cilantro leaves
  • 1 tsp
    coarse salt
  • 3 Tbsp
  • 3 Tbsp
    extra-virgin olive oil

How to Make Southwest Salad with Avocado Dressing


  1. Salad: Build your salad on a large platter. Use Bibb lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
  2. Dressing: Cut avocados in half lengthwise, cutting around the pit. Separate the halves and scoop out the pits with a spoon, then use the spoon to scoop the avocados from their skins. Place the avodados in a food processor bowl and combine the lemon juice, jalapeno, red onion, cilantro, salt and water. Grind until the avocado mixture is smooth, then stream the olive oil into dressing. Adjust seasonings and pour over salad then serve.
  3. Dressing may be stored 3 or 4 days in an airtight container in the fridge.

Printable Recipe Card

About Southwest Salad with Avocado Dressing

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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