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This Mexican salad with creamy avocado dressing is a dish I’ve fine-tuned over time. The fresh, colorful ingredients and that creamy avocado dressing always hit the right balance, making it one of my favorite sides for a Mexican-style meal.
Mexican Salad with Creamy Avocado Dressing
When it’s taco night or I’m serving up enchiladas, I will always add a side dish that’s fresh but still ties everything together. Chips and salsa are fine, but I like to mix it up with something a little more balanced. That’s when I make this Mexican salad with creamy avocado dressing—it’s become my favorite for those meals.
The salad has everything I love: beans, tomatoes, tortilla chips, and a creamy dressing that coats the crunchy romaine perfectly. It’s colorful, satisfying, and brings the right amount of freshness to the table every time.
Why I Love This Recipe
- The creamy avocado dressing adds just the right amount of richness without being heavy.
- It’s easy to customize with whatever veggies or beans I have on hand.
- The salad adds a fresh, vibrant contrast to heartier Mexican dishes.
Ingredients
Here are a list of ingredients for the salad and creamy dressing.
- Corn chips – Any brand or flavor works. I like to crush them just enough to add some crunch without turning them into tiny crumbs.
- Pinto or black beans – Either is great.
- Romaine lettuce – Heads of romaine can really vary in size, so adjust based on how much you’re making.
- Tomatoes – Grape or cherry tomatoes pack the most flavor. I love how they add a little pop of sweetness.
- Shredded cheddar cheese – Sharp or extra sharp is my favorite for that bold flavor, but regular or mild works if that’s what you have.
- Green onions – Use both the green and white parts if you like. I usually toss in both for extra flavor.
- Mayonnaise – Whatever you have works! Avocado or olive oil-based mayo adds a nice twist but does change the flavor slightly.
- Hot sauce – Pick your favorite! I go for a thicker sauce to help keep the dressing nice and creamy.
- Extra virgin olive oil – Use the good stuff here. It’ll make a difference in the flavor.
- Table salt – Add it to taste. It’ll depend on your avocado size, so adjust as needed.
- Avocado – A large, ripe avocado (about 6-7 oz.) is perfect, just make sure it’s not too mushy.
- Fresh lemon juice – Definitely go with fresh! It really brightens up the dressing.
- Fresh garlic cloves – I just throw them whole into the food processor. Keeps things simple!
How I Make This Mexican Salad with Creamy Avocado Dressing
Find the complete recipe with measurements in the recipe card at thebottom of the post.
- Step One: For the dressing, throw everything (except the salt) into a food processor or blender and blend it up until it’s smooth and creamy. Give it a taste, then add salt to your liking. Once it’s good, cover it and pop it in the fridge until you’re ready to use it. You can even make it a few hours ahead if you want.
- Step Two: In a big bowl, mix all your salad ingredients together. Keep it simple—just toss everything in there.
- Step Three: Right before serving, toss the salad with that creamy dressing. Mix it up well so everything is coated and you’re good to go!
Recipe Tips
Here are a few tips and tricks to consider when making this salad and dressing recipe.
- Use a big enough bowl to fit all your romaine lettuce and other goodies. You’ll want enough space to toss everything around with the dressing later.
- Fresh, crisp lettuce is a must here! The dressing is rich, so limp lettuce just won’t cut it.
- If you’re prepping this salad ahead of time, make sure your lettuce is completely dry. Cover it with a dry paper towel to keep it from getting soggy.
- Pre-shredded cheese is totally fine for this salad, since it doesn’t get baked.
- Crush your corn chips to a variety of sizes, but don’t turn them into dust. You want some texture and crunch in the salad.
- For the corn chips, measure out two cups of whole chips and then crush them. This way, you get the right amount without overdoing it.
- Feel free to use any corn chips you like, even flavored ones. Lime-flavored chips are my favorite for this salad.
- Toss the salad ingredients together before adding the dressing. It’s a lot easier to mix everything up this way.
- This creamy avocado dressing is one of my go-tos. I use it on lots of things, not just this salad—try it on tacos or even in chunky guacamole!
- If you’ve got a high-powered blender, it’ll work for making this dressing, too. But if you have both, I’d recommend using the food processor for the best texture.
- Hass avocados are my go-to because they have a higher fat content and make the dressing richer and creamier.
- Serve this salad as a main dish by adding shrimp, flank steak, chicken or sweet potatoes.
Creamy Avocado Dressing Storage Tips
Here are a few tips to keep your creamy avocado dressing in top shape:
- Storing the dressing in the fridge for a few hours helps it thicken up nicely, so give it some time if you can.
- Keep the avocado dressing in a tightly sealed container or mason jar in the refrigerator to maintain its freshness.
- If you’re a garlic lover, feel free to toss in an extra clove for a bigger garlic punch.
- The mayonnaise, oil, and fresh lemon juice help keep the dressing green and vibrant, so you won’t have to worry about it turning brown.
- The dressing has a velvety texture and is super thick, which makes it perfect for coating all those veggies.
Serving Suggestions
Here are some great main dishes to enjoy with this salad. They really complement the fresh flavors and make for a delicious meal.
- taco rice casserole
- taco noodle casserole
- sheet pan chicken fajitas
- chicken fajita casserole
- sheet pan chicken nachos
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Print Recipe
5 from 13 votes
Mexican Salad with Creamy Avocado Dressing
This Mexican Salad with Creamy Avocado Dressing has fresh, colorful ingredients that pair perfectly with a heavier Mexican-style meal. The creamy avocado dressing ties it all together, making it a great go-to side dish.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: Mexican
Keyword: Mexican Salad with Creamy Avocado Dressing
Servings: 6
Calories: 405kcal
Author: Cathy Pollak
Equipment
food processor or blender
Ingredients
Salad:
- 2 decently sized heads of romaine lettuce, chopped
- 3/4 cup grape tomatoes, halved
- 2 cups whole corn chips crushed
- 1/2 cup shredded cheddar cheese
- 1 can (15 oz) pinto beans, rinsed and drained or black beans
- 5 green onions, chopped
Avocado Dressing:
- 1 large (6-7 oz) avocado
- 2 tbsps fresh lemon juice
- 1/2 cup mayonnaise
- 1 tsp hot sauce
- 1/4 cup extra virgin olive oil
- 2 garlic cloves
- salt to taste*
Instructions
For the dressing, combine all ingredients (except the salt) in a food processor or blender and process until smooth and creamy. Taste and add salt according to your taste. Cover and refrigerate until ready to serve. This can be made ahead several hours.
1 large (6-7 oz) avocado, 2 tbsps fresh lemon juice, 1/2 cup mayonnaise, 1 tsp hot sauce, 1/4 cup extra virgin olive oil, 2 garlic cloves, salt to taste*
For the salad, combine all ingredients in a big serving bowl.
2 decently sized heads of romaine lettuce, chopped, 3/4 cup grape tomatoes, halved, 2 cups whole corn chips, 1/2 cup shredded cheddar cheese, 1 can (15 oz) pinto beans, rinsed and drained, 5 green onions, chopped
Toss salad with dressing right before serving.
Notes
Salt Addition: *The amount of salt you need depends on the size of your avocado and your personal taste.
For optimal outcomes when preparing this Mexican salad, it's recommended to refer to the recipe details within the post. The recipe post commonlyincludes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations
The providednutrition informationis merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Mexican Salad with Creamy Avocado Dressing
Amount Per Serving (344 g)
Calories 405Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 6.9g43%
Polyunsaturated Fat 12.2g
Monounsaturated Fat 13.9g
Cholesterol 17mg6%
Sodium 309mg13%
Potassium 381mg11%
Carbohydrates 20.5g7%
Fiber 6.9g29%
Sugar 2.1g2%
Protein 7.8g16%
Vitamin A 94.8IU2%
Vitamin C 23mg28%
Calcium 78.7mg8%
Iron 7.4mg41%
* Percent Daily Values are based on a 2000 calorie diet.
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