Latin American Dressing with Salad

  • Active Time 10m
  • Total Time 10m

Makes 1 cup

This is a long-time favorite of all my family. This dressing is also good when poured over a bowl of cold macaroni and diced bell peppers. It also adds flavor to a dish of black beans and rice.


  • 1 clove garlic, finely chopped
  • 2 tablespoons grated onion
  • 2 tablespoons drained capers
  • 1 tablespoon chopped parsley
  • 1 teaspoon chopped chives
  • 1/2 teaspoon sugar
  • 2 tablespoons herb vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup olive oil
  • 1 avocado
  • 2 heads romaine lettuce, washed, dried, and torn
  • 4-6 tomatoes, sliced


Combine the garlic, onion, capers, parsley, chives, sugar, vinegar, salt and pepper in a mixing bowl. Whisk in the oil very slowly, a few drops at a time. The dressing will be quite thin. The dressing may be stored in the refrigerator for 3-4 days if it is not to be used immediately.

Just before serving, peel and cube the avocado and add to the dressing. Place the lettuce in a serving bowl and spoon over the dressing. Toss well to coat.

Garnish with the tomato slices and serve. This salad will serve 6.

PREPARATION TIP: To remove the stone from an avocado, halve it and then place a sharp knife lengthwise into the stone and twist to remove.

Serving size = 2 tablespoons

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 4138

nutrition information per serving

181 calories; 18g total fat; 0mg cholesterol; 380mg sodium; 6g carbohydrates; 2g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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