I am rarely floored by salad. Most of the time, I could take it or leave it, and I have to REALLY be in the mood for some leafy greens. I had decided to give Nigella's Mexican Chicken Salad a try because the dressing sounded really interesting: avocado, sour cream, lime juice, garlic, salt and pepper. When I lived in Israel, I used to get an avocado spread that I used to have almost daily on some nice bread. When I returned to Israel, this past summer, I couldn't find that avocado spread anymore, and I will always be lonesome for it. This dressing sounded like something that could be very similar to it.
So, it is a mixture of the above ingredients, pureed together in a blender. Then, this avocadolicious blend is tossed with some shredded romaine lettuce, jicama (or a few of the other substitutions for jicama), and spring onions. I left out the chicken this time around, but it would have totally worked and made this an even more filling dish. I also topped the salad with the Tomato and Black Bean Salsa that accompanies it. Yum yum yum! The salad was just about the most wonderful thing I have eaten in a long time, and the dressing itself could be great as a dip for parties. Creamy yumminess! Mmmm.