How To Make Avocado-Corn Salad with Creamy Salsa Dressing


1/4 cup Hellmann’s?(r) or Best Foods?(r) Real Mayonnaise
1/4 cup prepared salsa (one made with garlic, chiles and cilantro preferable)
2 tablespoons fresh lime juice or red wine vinegar
1 medium head romaine lettuce, shredded
1 ripe avocado, peeled and diced
1 large beefsteak tomato, halved, seeded and diced
1 cup fresh corn kernels, or frozen kernels, thawed
4 ounces Monterey pepper Jack cheese, diced
Corn tortilla chips, crumbled


Process Hellmann’s?(r) or Best Foods?(r) Real Mayonnaise, salsa and lime juice in blender until smooth, adding water if necessary to thin to dressing consistency. Season, if desired, with salt and pepper.

Arrange lettuce in large bowl and toss with 1/2 of the dressing. Gently toss in remaining ingredients except corn chips. Drizzle with remaining dressing, then top with corn chips.