My friend Lauren came over for dinner after she got back from a short vacation. She said she was needing to detox from all the fun and suggested we make a taco salad.
My grandma and my mom make this super yummy taco salad that has a homemade avocado dressing mixed in the salad. I'm sure I loved the salad mostly because it had crushed up Fritos in the salad, but I did remember that the dressing was really yummy.
I tracked down the recipe from my aunt and was so disappointed to find out that it had sour cream in it. Dairy does NOT do my body good anymore, so I decided to try to find another avocado dressing recipe. None of the ones I found were even close to my grandma's recipe, so I ended up combing all the best parts of the dozens of recipes I read into my own, allergen-friendly, avocado dressing.
I made the dressing in a mixing bowl with an immersion blender, but you could definitely make this in a blender, a magic bullet, or even a small food processor.
Avocado Green Chili Dressing
1 Avocado, skin and pit removed
Juice of 1 Lime
3 tbl water
3 tbl olive oil
1 garlic clove (I used my fermented garlic)
Small handful of Cilantro (leaves...stems too if you're lazy)
1/2 of a 4oz can of diced green chilies
Salt and pepper to taste
1/4 tsp chili powder (opt)
Add all ingredients to a blender and process until smooth. Cover and chill for about 30 minutes while you are preparing your salad.
When we made our taco salads, we put in everything that we could find that would go in a taco salad. Lettuce, tomatoes, taco meat, onions, olives, crushed up tortilla chips, roasted corn kernels, salsa, etc. I also like to add black beans or kidney beans, but didn't have any at the time. Once again, this is one of those super flexible meals that will adapt to whatever you have on hand.