Southwest Taco Salad with Creamy Guacamole Dressing

7 Sep
Southwest Taco Salad with Guacamole Dressing

Southwest Taco Salad with Creamy Guacamole Dressing

Ahhh, where oh where did the summer go? School starts this week in my neck of the woods and temperatures have gone from sizzling hot to almost frosty. But that shouldn’t stop anyone from enjoying this zesty and crunchy salad filled with summer bounty topped with a smooth avocado dressing.

We’ve just returned this weekend from nine glorious days camping and fishing at the beautiful Oregon coast. What a wonderful way to end the summer!

Southwest Taco Salad with Creamy Guacamole Dressing
Adapted from Southwest Salad with Creamy Avocado Salsa Dressing at Carlsbad Cravings

Creamy Guacamole Dressing

1 small avocado, peeled and roughly diced
1 small jalapeño, seeded, deveined, and roughly chopped
1/4 cup cilantro
1/4 cup plain Greek yogurt
1/4 salsa, homemade or store-bought (I used my Hatch chile salsa)
1/2 cup milk
2 tablespoons olive oil
Juice from 1 lime
Salt and pepper, to taste
1/4 teaspoon cumin

Southwest Taco Salad

Grilled chicken breast, sliced (or deli rotisserie)
Corn kernels from 1 ear of sweet white corn
Chopped/shredded lettuce of choice
1 red bell pepper, chopped
1/2 large red onion, chopped
1 cup cherry tomatoes, cut in half
1 15-ounce can black beans, rinsed and drained
1/3 cup roasted pepitas
1/2 cup grated pepper jack cheese
Creamy Guacamole Dressing
Tortilla chips, for serving

Creamy Guacamole Dressing

Creamy Guacamole Dressing

Add all of the Creamy Guacamole Dressing ingredients to a blender or food processor and blend until smooth and creamy. You will have to scrape down the sides a few times. Add additional milk, if needed, to thin to desired consistency. Chill in the refrigerator until ready to use.

Next, grill the chicken breast, if it isn’t already cooked.

Grilled Chicken

Grilled Chicken

Remove the kernels from the ear of corn, using a Bundt-pan to catch the kernels, if you have one. (That’s a pretty cool tip I picked up from Pinterest.)

Cutting the Corn off the Cob

Cutting the Corn off the Cob

Add all the salad ingredients except dressing and chips to a large bowl. Toss to combine.

Southwest Taco Salad Ingredients

Southwest Taco Salad Ingredients

Add tossed salad to individual bowls, then top with guacamole dressing and serve with tortilla chips.

Download and Print this Recipe

Download and Print this  Yummy Recipe!




18 Responses to “Southwest Taco Salad with Creamy Guacamole Dressing”

  1. Gerlinde September 7, 2015 at 1:34 pm #

    That looks like a delicious dressing and salad , great for dinner. Thanks Kathryn!

    Liked by 1 person

  2. teagan geneviene September 7, 2015 at 1:36 pm #

    Holy Guacamole!!! This sounds so GOOD!!!!!!
    Kathryn, thank you for all your wonderful recipe posts. Happy Labor Day my friend. Mega hugs

    Liked by 1 person

  3. Conor Bofin September 7, 2015 at 2:28 pm #

    Kathryn, I love this summery looking post. The corn shaver is a new one on me. I would love to use one. We rarely get good corn here.

    Liked by 1 person

    • anotherfoodieblogger September 7, 2015 at 3:19 pm #

      It took a long time to get good corn in our area this year since we had so little rain. Yes, the bundt-pan trick is pretty nifty!

      Liked by 1 person

  4. Adam J. Holland September 7, 2015 at 4:57 pm #

    This salad, to you and me, is an everyday salad. (Because it’s awesome!) I must confess though that I’m intrigued about the Teasdale brand of black beans. That sounds so … impressive. Keep the recipes coming, Kathryn! I’ll be making this one within the next week. Good stuff!

    Liked by 1 person

    • anotherfoodieblogger September 7, 2015 at 5:29 pm #

      LOL I got those beans at Big Lots, I had never seen that brand before so who knows, right? Keep on keepin’ on in your RV!


  5. Michelle Williams September 7, 2015 at 5:52 pm #

    First, I have loved all your light and easy summer recipes. Thank you! Second, the Creamy Guacamole dressing looks amazing; cannot wait to try it. Third, your innovation using the bundt pan to hold your corn on the cob is pure genius!!!!

    Liked by 1 person

  6. richardmcgary September 7, 2015 at 6:03 pm #

    Hi Kathryn. Great looking salad and wonderful dressing. Both are right up my alley. As for your question about summer, you need to come back home. Summer’s still here in all of its blazing glory. In fact, it was 98 F today. 🙂

    Liked by 1 person

    • anotherfoodieblogger September 7, 2015 at 6:05 pm #

      Thank you Richard. Well, it looks like the Texas heat is coming our way again, it’s supposed to get to 98 on Friday! Cwazy weather!


  7. StefanGourmet September 8, 2015 at 10:00 am #

    Very south-western, indeed! Looks great, Kathryn.

    Liked by 1 person

  8. MealsWithMel September 8, 2015 at 11:56 am #

    Yummy this looks like a nice salad to come home too!! Glad to have you back Kathryn!!

    Liked by 1 person

  9. iamrorykelly September 14, 2015 at 12:59 am #

    You had me at Southwest!!! That Guac dressing is a revelation to me – thank you!!

    Liked by 1 person

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