1/2 cup ripe avocado; mashed
1/3 cup vegetable oil
1 tablespoon lemon juice
1/2 cup sour cream
1 centiliter garlic; minced
1/2 teaspoon chili powder
1/4 teaspoon salt; optional
1/4 teaspoon tabasco or
1/4 teaspoon hot sauce
----SALAD----
2 tomatoes; sliced in wedges
1/2 cup black olives; pitted and sliced
1/4 cup green onions; sliced
1 can tuna packed in water; drained
1/2 cup cheddar cheese; shredded
1 cup fritos; crumbled
1 lettuce leaves for serving
Mix dressing the day before and refrigerate. Mix salad. Just before serving, add dressing and Fritos. (Fritos will be soggy if salad is not eaten immediately.) Serve on lettuce or in tomato cup.
Source: Sunflower Sampler, Junior League of Wichita. This serves 2 as a main course or 4 as a side dish.
