Mexican Layered Salad

• Vegetarian
• Gluten free

• Produce

  • 3 Avocadoes, pitted and diced
  • 16 oz Cherry tomaotes
  • 1 Cucumber
  • 1/2 tsp Garlic powder
  • 1 4 oz can Green chiles
  • 1/2 tsp Onion powder
  • 2 heads Romaine lettuce

• Condiments

  • 1 1/2 cups Mayonnaise

• Baking & Spices

  • 1 tsp Chili powder
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

• Snacks

  • 1 cup Tortilla chips

• Dairy

  • 1 cup Cheddar cheese

Found on mostlyhomemademom.com

Description

Ingredients

• 1 1/2 cups mayonnaise
• 4 oz can chopped green chiles
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 2 heads romaine lettuce, chopped
• 1 cucumber, peeled, halved and sliced
• 16 oz cherry tomaotes, halved
• 3 avocadoes, halved, pitted, and diced
• 1 cup shredded cheddar cheese
• 1 cup tortilla chips, crushed

Directions

• Whisk together mayo, green chiles (undrained), and spices in a small bowl. Cover and refrigerate.
• Meanwhile, prepare your vegetables. Add the vegetable layers into a clear glass bowl or trifle dish in this order: half of the romaine, cucumber, tomatoes, avocadoes, and cheese. Repeat layers with remaining half of all ingredients. Top salad with prepared dressing. Sprinkle crushed tortilla chips and additional shredded cheese (if desired) over top just before serving. Refrigerate leftovers.