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(30 ml) fresh lemon juice 1 tsp (5 ml) hot sauce cup (60 ml) extra virgin olive oil 2 cloves garlic salt to taste* Mexican Salad: 2 decently sized heads of romaine lettuce, chopped cup (110 g) grape tomatoes, halved 2 cups (60 g crushed) whole corn chips crushed cup (60 g) shredded cheddar cheese 1 can (15 oz / 425 g) pinto beans, rinsed and drained or black beans 5 green onions, chopped Instructions To make the avocado salad dressing, add the avocado, mayonnaise, lemon juice, hot sauce, olive oil, and garlic to a food processor or blender