Ensalada Mexicana With Picoso Dressing

READY IN: 20mins
Recipe by COOKGIRl

From our local newspaper-source unknown. A few changes were made to the recipe. No mayo!

Top Review by Queen Roachie

I really enjoyed this. I'm only rating the dressing, because this is for taco salads so my salad was different. I did have subs based on what I had, so peanut oil, bottled lemon juice, stevia, and sriracha chili sauce. Not sure how much different that made it, but it's still tasty none the less. I think as far as it goes, even with my subs it's close enough to rate it. I like that this one didn't use any mayo. I made another Mexi-inspired dressing with a mayo base and wanted something different as well. I like the touch of spice but nothing overpowering as well as that smoky flavors from the spices. Thanks for sharing!

Ingredients Nutrition


  1. *NOTE: You can use store bought tortilla chips or as I did, prepare your own. Using either corn or flour tortillas, cut up into thin strips and bake on a cookie sheet at 350 degrees for about 12-15 minutes or until toasted and crunchy. Set aside to cool.
  2. SALAD DRESSING: In a non-reactive bowl combine all the ingredients and using an immersion blender, mix well. Whisk salad dressing before serving.
  3. SALAD: In a large bowl combine the salad ingredients. Toss with a little bit of the dressing to coat.
  4. Sprinkle tortilla chips on top to garnish. Grate some freshly ground black pepper on top.
  5. Serve the remaining salad dressing on the side.

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