Reviewed: Oct. 19, 2009

I didn't have an avocado but had store bought guacamole in the fridge so I used some of that and the dressing was tasty even if I was skeptical when making it. The 1st bite of my salad convinced me to keep this recipe.Don't be fooled by the light greenish colour of the dressing.

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LADYGWYN

Cooking Level: Expert

Home Town: Longueuil, Quebec, Canada

Living In: Coquitlam, British Columbia, Canada

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Reviewed: Jul. 12, 2009

This dressing is sooo good, although the recipe makes quite a lot! I added black beans, corn, and red onion to my salad. SO delicious, thanks for the recipe!

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Jessica

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Reviewed: Jun. 17, 2009

Fabulous! Like others, I used black olives instead of green. First time I made this I thought the dressing could use a bit more "zip", so second time I added a bit more garlic and a few extra dashes of tobassco. I usually serve the crushed chips "on the side" so they don't get mushy. Perfect!

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Jackie

Cooking Level: Intermediate

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Reviewed: May 26, 2009

Was easy to make.Tasty, light and fresh for a summer salad. Next time I will add an additional sliced avocado for the garnish.

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TrailerTrash

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 20, 2009

Amazing - used baby romaine and no olives, and added bell pepper - the green onion in this was perfecto

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sparrish4

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Reviewed: Mar. 26, 2009

This recipe is a favorite in our house. Quick, healthy and super delish! We usually add grilled prawns or chicken and serve it for dinner. There is usually plenty of leftover dressing, which we are more than happy to eat with tortilla chips the next day.

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JessKuti

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Reviewed: Mar. 17, 2009

good and healthy!!!!!

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Shoppingbaby

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Mar. 2, 2009

Very good, but very rich. I omitted the mayo the second time and thought it was still pretty good.

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CDUB

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2009

Extremely tasty salad! The dressing is unique and makes all the difference. I've made this for several different groups of company and always got requests for the recipe (including my very picky, non-salad eating teenage sister-in-law). We either use black olives or omit them altogether. Also do not add the dressing until you're ready to serve as the corn chips will soak it up and get soggy. It still tastes great, but the texture isn't so nice.

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EDENRAIN

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Jan. 5, 2009

This is one of my favorite salads. Served it for Christmas dinner and it was a hit with everyone. Then served it as a meal, adding a can of rinsed and drained black beans for protein. I will be adding this to my short list of mainstay recipes.

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JEENIE

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Reviewed: Jun. 22, 2008

ok...

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bethanylea20

Cooking Level: Intermediate

Home Town: Maryville, Tennessee, USA

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Reviewed: Jun. 17, 2008

This was not ok the first time I made it because I did not use the chips. It needs the crunch - the salad was a success the second time!

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CookBrooke

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: May 17, 2008

This was SO GOOD my husband wolfed all his down and ate half of mine (wasn't hungry enough to eat the whole thing, it was so huge)! Just a couple changes: a plain ol' whisk was fine to combine ingredients, 1/4 c only mayo, only a few drops tabasco, no oil, no garlic clove (just some garlic powder), no olives (altho I would have liked some black ones), no chips (I couldn't have eaten them if I wanted to!)... I carefully spooned on dressing over top of the assembled salad -- the dressing could very easily have been a very scumptious dip. I could see me making this again even as a dip with some salsa on the side. mmmm!!

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MJJK (aka Raspberry Cream)

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 15, 2008

Exceptional dish. With so much great flavor, it's hard to believe it's really a salad and has lots of nutritious ingredients. It's also got wonderful texture and color, and it is great as a dinner entree or a party salad. My favorite part about making this recipe was that I could guesstimate most measurements so I didn't have to fill up the sink with dirty measuring cups and spoons. I will be making this one again and again for its vibrant flavor, and I'll be sharing it with those family members who don't usually enjoy salad--I know they'll love it.

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Alanna

Cooking Level: Expert

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Reviewed: Apr. 29, 2008

the dressing was to creamy, mor like a sandwich spread. Next time I would use half the mayo, add one more avacado and add some vineger to thin it out

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cookin in cali

Cooking Level: Intermediate

Living In: Saugus, California, USA

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Reviewed: Jan. 18, 2008

Very good. Will make again. The better olive oil you have, the better the dressing.

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Jen

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2007

The dressing was a big hit!

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DevilFish

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Reviewed: Sep. 16, 2007

As much as I wanted to Love this salad. I didn't. Taste like a taco salad with your meat & the dressing was very slimy- Oily. I think I'll stick to a 7 layer salad or something else. Thanks for the post though. I like trying new things.

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JUSTJEN33

Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

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Reviewed: May 8, 2007

This salad came out really good with the changes and additions I made. After reading the reviews, I cut back the mayo, used lime juice instead of lemon and doubled it. I added some ciantro and some salsa and played with the consistency of the dressing until it was thin enough to add to the salad (individually, but on the whole salad). It was still thick, but had wonderful flavor! I also added some shredded rotissary chicken to the salad. My whole family enjoyed this!

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Blestmom4

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Mar. 26, 2007

My whole family loved this recipe. I took the suggestions of others and cut down on the mayo and oil and it was not oily at all for us. I also added a little water to thin it a bit. I think I would use black olives next time as it does resemble a taco salad. A keeper for us.

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christyf

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California Salad Bowl

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