Taco Salad with creamy avocado lime dressing

Today was a perfect crisp spring day here in Louisville!   It made me crave a light spring/summer meal.  The kind of meal where there is no need to even turn on the oven.  Luckily I remembered this bright fresh salad full of goodies.

Ingredients: (for 2 salads)

• greens
• 1 can of beans
• salsa
• 1 avocado
• 1 lime
• olive oil
• hot sauce
• corn chips

First drain the can of beans and spritz with a lime wedge.  Then place a good serving of mixed greens on the plates.  Next add a few spoonfuls of beans to each salad (you will have about a 1/2 can of beans leftover).  Top with a few spoonfuls of salsa.  We love this fresh salsa from our local grocery store.  The ingredients are merely tomatoes, peppers, onions, cilantro, salt, garlic, spices, citric acid and a few preservatives.

To make the dressing mix 1/2 an avocado with lime juice and olive oil until you reach a pleasing consistency and flavor.  Then add hot sauce to taste.  The final dressing is a bright and spicy jolt.  Add a few spoonfuls to each salad.

Next slice the other half of the avocado into chunks and add to each plate.  Finally take a handful of corn chips and crumble over the salad to give it a nice crunch.

So often the salads I make at home are the lazy kind that don’t pack much of a punch, but not so with this one.  It’s got a pleasing fancy-restaurant quality to it.  Enjoy!