Guacamole Salad Bowl
by Linda Johnson

½ medium head lettuce                                                 1 cup corn chips* (Fritos)
2 tomatoes, cut in wedges                                             1 can or pkg. tuna, drained
½ cup sliced ripe black olives                                        1 recipe avocado dressing**
¼ cup chopped green onions                                         ½ cup grated cheddar cheese,
                                                                                     Monterey Jack, or blend

Tear lettuce into bowl. Add tomatoes, olives, green onions, corn chips*, and tuna. Toss lightly with avocado dressing. Top with cheese and additional ripe black olive slices. Yields about 6 servings.

*I usually don’t add the corn chips in the salad because they get soggy. I serve the salad on top of the corn chips. This salad should be served the same day it is made as it does not keep well.

Avocado Dressing**

½ cup mashed ripe avocado                                                     ½ teaspoon chili powder
1 tablespoon fresh lemon or lime juice                                       ½ cup sour cream
1/3 cup salad oil                                                                       ¼ teaspoon Tabasco sauce
1 clove garlic                                                                            ¼ teaspoon salt
½ teaspoon sugar

Combine all ingredients in a food processor or blender and process till creamy and smooth.  This dressing mixture is tasty served with tortilla chips as a dip, as well.