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    You are in: Home / Recipes / Southwestern Salad With Avocado Lime Dressing Recipe
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    Southwestern Salad With Avocado Lime Dressing

    Average Rating:

    6 Total Reviews

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    • on June 30, 2010

      Let me start by saying that my FAVORITE salad of all time is the BBQ Chicken Salad from California Pizza Kitchen (sub avocado for the chicken and it's a fabulous vegetarian salad). That being said, this recipe is very similar yet much healthier since it doesn't have the fattening ranch dressing all over it. After reading the other's reviews, I made sure that my dressing was good and seasoned with extra cumin, seasoning salt and garlic powder and took it easy on the lime. Even with the changes to the dressing, I felt like the dressing was just OK when atop the salad. SO, I drizzled a little BBQ sauce on top and WOW - PERFECTION!!!! Thanks for posting, Sharon!!!

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    • on August 14, 2013

      Wonderful salad which we enjoyed with burgers. However I changed the recipe a bit to use up things in the fridge - by using half a can of kidney beans and 1/2 can of artichoke hearts (no corn) and skipped the optional ingredients. Delish -- will make a great lunch too!

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    • on September 10, 2011

      We really enjoyed this salad. On a very warm day, it made a perfectly refreshing lite dinner. I used kidney beans and green leaf lettuce, as that's what I had on hand, and skipped the tabasco sauce. Instead of mashing the avocado by hand, I made the dressing in the food processor, which was much quicker, and gave me a very smooth dressing. The taste and texture were both wonderful; rich and creamy from the avocado, a bit tangy from the lime juice, and a small bit of heat from the salsa. My only issue is that there was way too much dressing for the amount of salad- next time I'll cut it in half. Also, as written, we got 4 entree sized servings- not 8 as stated.

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    • on July 16, 2011

      This salad is definitely a favorite for me too! I love the avocado dressing - gives you just enough avocado since they are high in fat (it may be the good kind, but you can still overdo it). I used Pace medium salsa, left out the Tabasco, and used fat free sour cream. I will be making this over and over again. Thanks for the recipe!

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    • on June 18, 2010

      Delicious! It was very popular with my whole family, and so quick to prepare! I didn't have 3T of lime juice, so I used just 2T and it was great. I used a smidge less salsa and sour cream because my avocado was pretty small. I put a dash of onion powder in the dressing because I didn't have any onions. I used Herdez medium salsa and it was perfect. Thanks for a great recipe, it will be part of my regular rotation.

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    • on June 01, 2010

      A nice salad. The corn and bean really shine in this salad. Used only 2/3 of the dressing and could have got by with 1/2. Was also a little disappointed in the flavor of the dressing as the lime juice salsa seamed over power the avocado. Made as written, would in the future cut the lime juice and salsa. Corn chips were not listed in the ingredients so did not have any to use as garnish as stated in the bottom of the directions. But yes over all a nice satisfying salad. Thanks so much for the post.

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    Nutritional Facts for Southwestern Salad With Avocado Lime Dressing

    Serving Size: 1 (125 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 93.2
    Calories from Fat 52
    Total Fat 5.7 g
    Saturated Fat 1.7 g
    Cholesterol 5.9 mg
    Sodium 156.9 mg
    Total Carbohydrate 10.4 g
    Dietary Fiber 3.1 g
    Sugars 1.7 g
    Protein 2.3 g

    The following items or measurements are not included:



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