California Salad

This is a salad I often make when avocados and tomatoes are at their best. 

• 1 head romaine lettuce, broken into bite size pieces
• 2 tomatoes, chopped
• 2 green onions, sliced
• 1 cup grated cheddar cheese (or Tex Mex cheese)
• 2 cups corn chips

• DRESSING
• 1 avocado
• 1/2 cup mayo
• 1 tablespoon lemon juice
• 1/4 cup oil
• 1 clove crushed garlic (or 1/4 teaspoon garlic powder)
• 1/4 teaspoon Tabasco
• 1/2 teaspoon salt

1. Place all dressing ingredients into a blender or small food processor and blend until dressing is creamy with no lumps. Refrigerate for at least an hour. Keeps well in the refrigerator for several days. The lemon juice helps the avocado to not discolour, but I usually toss the avocado stone into the dressing in the refrigerator as that helps it not to brown as well. 
2. Place prepared vegetables in a large bowl. When ready to serve, toss with dressing and add the cheese and corn chips. Toss gently. 

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