Saturday, August 17, 2013

Southwest Salad with Avocado Dressing - The Salad Bar

This month's theme for The Salad Bar monthly blogging challenge was avocados. I remembered my mom making Rachael Ray's Green Ranch Dressing and thought if I could thin it out a bit more, it would work really well as a dressing for salad. Normally it's pretty thick and we use it as a dip or spread. You can add buttermilk to thin it out as much as you like. And if you really wanted to be bad, you could add some grated cheese to this recipe.

Southwest Salad with Avocado Dressing
Dressing adapted from Rachael Ray
Makes 1/2 cup

1 large head of lettuce, chopped
2 ripe avocados, diced
1/2 cup fresh or canned corn kernels
3 medium tomatoes, diced
1 avocado, chopped
1/2 cup sour cream
2/3 cup buttermilk (or more)
1 tablespoon TexMex seasoning
1 clove garlic
2 tablespoons chopped scallion
1 teaspoon hot sauce (or to taste)
Juice of one lemon
1/4 teaspoon salt
1/4 teaspoon black pepper

Place all the salad ingredients in a large bowl. Refrigerate. Easy right?

Place all the dressing ingredients in the blender and let it go until everything is well combined and creamy. Add more buttermilk if needed. Refrigerate then toss the salad with the dressing just before serving.


  1. Yummy in my tummy! I can't wait to try this!

  2. I love making my own salad dressings, I love how you thinned this with buttermilk. Fun for a summer bbq!

  3. I love Rachael Ray and I love a southwest twist to my salad. Yours looks fantastic.

  4. I love everything in your salad! Plus the dressing sounds terrific!

  5. Your salad sounds delicious - especially the dressing!

  6. I have wanted to try making an avocado dressing. Sounds delicious!

  7. That salad dressing sounds amazing!