Southwestern Salad with Avocado-Lime Dressing ~ Salada com Molho de Abacate e Limão

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When you love what you do, whether it’s a hobby or a job, it seems very easy.  That’s how I feel about cooking.  I rarely look at a recipe and say, “that looks difficult”.  Instead I think, “this will be a very delicious dish”.  Somehow, though, the best recipes, those that I receive the most compliments for, seem to be the easiest.  I made this salad as a first course where the main dish was a fish and shrimp stew (moqueca de peixe e camarão).  The light and lemony avocado dressing paved the way for the stew.  The nice thing about this recipe is that the main ingredients consist of items we normally have in our pantry and fridge.

PS-I’m still writing to you from inside the closet.  We haven’t purchased a new router.

  • 2 cups chopped romaine lettuce
  • 1 ½ cups cooked pinto beans or 1 15-oz. can pinto beans, rinsed and drained
  • 1 cup grape tomatoes, chopped
  • ½ cup fresh or frozen corn kernels
  • ¼ cup chopped green onions
  • ¼ cup chopped cilantro
  • 1 ripe avocado
  • ¾ cup prepared (not chunky) salsa
  • ½ cup low-fat sour cream
  • 3 Tbs. lime juice
  • 4 drops Tabasco sauce, optional
  • ⅓ cup crushed corn tortilla chips (about 20 chips), optional

1. Combine lettuce, beans, tomatoes, and corn in clear glass bowl. Sprinkle green onions and cilantro on top.

2. Mash avocado in separate bowl, and whisk in salsa, sour cream, and lime juice. Season with hot sauce (if using), and salt and pepper, if desired. Pour dressing over salad, toss well, and top with crushed corn chips (if using).


As melhores receitas são as mais fáceis.  Esta salada é bem simples.  Ela pode servir de prato principal ou pode acompanhar uns espetos de camarão ou até uma moqueca de peixe.

  • 2 copos de alface picada
  • 1 ½ copos de feijão enlatado
  • 1 copo de tomates picados
  • ½ copo de milho congelado
  • ¼ copo de cebolinha picada
  • ¼ copo de coentro picado
  • 1 abacate
  • ¾ copo de salsa (salsa mexicana enlatada)
  • ½ copo sour cream (creme)
  • 3 colheres de chá de suco de limão
  • 4 gotas Tabasco (molho de pimenta), opcional
  • ⅓ copo chips de tortilla (uns 20 chips) quebrado, opcional

1. Coloque o alface, o feijão, os tomates e o milho numa tigela de vidro grande.  Jogue a cebolinha e o cilantro por cima.

2. Amasse o abacate numa tigela separada, adicione a salsa, o creme e o suco de limão.  Tempere com pimenta e sal.  Jogue o molho por cima dos outro ingredientes, misture bem e enfeite com os chips de tortilla.