Mexican Salad With Avocado Dressing Recipes

Steps:

• Place avocado, crema, milk, lime juice, salt, and pepper in a blender; blend until dressing is smooth.

Steps:

• 1. For the sauce ; combine ALL the ingredients in a food processor or blender , process until smooth and creamy. Taste and adjust seasonings. Cover and refrigerate.
• 2. In a large skillet brown hamburger , cook until hamburger is no longer pink , add taco seasoning and mix well, add about 1/2 cup water and let simmer.
• 3. For the salad Combine all the ingredients in a large serving bowl.
• 4. When ready to eat Toss the salad well with the hamburger (optional) and the chilled sauce ; serve immediately. Enjoy !

Steps:

• Build your salad on a large platter. Use bib lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
• Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, chopped red onion, cilantro, coarse salt and water. Grind until the avocado mixture is smooth, then stream oil into dressing. Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or 4 days in airtight container.

Steps:

• Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
• Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
• Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.