ok...

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!

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!!

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.

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

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

The dressing was a big hit!

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.

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!

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.

This was very good. It actually tasted a lot like a taco. I left out the cheese, and instead of mayo, I blended half an avocado with 2 tsp of balsamic vinegar and a sundried tomato (I discovered on accident that this odd combo actually tastes a lot like mayo). I also used blue-corn tortilla chips, which are less greasy and not as salty. I think this would be good with black olives in addition to the green. Definitely a keeper. UPDATE: I made this again and subbed homemade salsa for the mayo, and it was just delicious! I'll make it this way from now on.

My new favorite when the avacoda's are ripe in season.

I have made this recipe several times and it is always great! I don't add the cheese as I don't like cheese in salads. But I've always gotten rave reviews from guests when I've made this.

This was good, however the dressing was way to oily! I would cut the oil in half if not more. I also added dried cranberries. Other than the oil issue it was great.

This was a fantastic recipe! We used it for my mother's 50th birthday bbq and it was a huge success. I used sunflower seeds in place of corn chips, and put chopped avacados on the top of the salad. Will definately use this again!!!