Southwest Salad with Avocado Dressing

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

Ingredients
For the Salad

• 1 large head of lettuce, chopped
• 2 ripe avocados, diced
• 1/2 cup fresh or canned corn kernels
• 3 medium tomatoes, diced

For the Dressing

• 1 avocado, chopped
• 1/2 cup sour cream
• 2/3 cup buttermilk (or more)
• 1 tablespoon Tex-Mex 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

Directions

1. Place all the salad ingredients in a large bowl. Refrigerate. Easy right?
2. 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.