Mexican Salad With Avocado Dressing Recipe
Ingredients
| Ripe avocado | 1 | |
| Sweet red pepper | 1 To taste, chopped | |
| Green pepper | 1 , chopped | |
| Onion | 1 Medium, chopped | |
| Tomatoes | 2 Medium, chopped | |
| Celery stalks | 2 , chopped | |
| 3 hard-boiled eggs, peeled and sliced | ||
| Salt | 1/2 Teaspoon | |
| 4 slices bacon, cooked until crisp, then crumbled | ||
| AVOCADO DRESSING | ||
| Dried chilies | 3 , crumbled | |
| Olive oil | 3/4 Cup (16 tbs) | |
| White vinegar | 1/3 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), crushed | |
| Hot pepper sauce | 4 Drop | |
| Salt | To Taste | |
Directions
The night before, combine dressing ingredients in a jar.
Leave overnight at room temperature.
The next day, strain the dressing; discard chilies and garlic.
Set aside a little of the dressing.
Pour the rest of the dressing into the bottom of a salad bowl.
Cut avocado in half and remove pit.
Mash the pulp of half the avocado into the dressing and beat until smooth.
Put peppers, onion, tomatoes, celery, egg and salt in the salad bowl on top of the dressing.
Toss until well coated, then add bacon.
Dice remaining avocado half.
Add it to the salad and sprinkle with reserved dressing.
Leave overnight at room temperature.
The next day, strain the dressing; discard chilies and garlic.
Set aside a little of the dressing.
Pour the rest of the dressing into the bottom of a salad bowl.
Cut avocado in half and remove pit.
Mash the pulp of half the avocado into the dressing and beat until smooth.
Put peppers, onion, tomatoes, celery, egg and salt in the salad bowl on top of the dressing.
Toss until well coated, then add bacon.
Dice remaining avocado half.
Add it to the salad and sprinkle with reserved dressing.
Chef
