Chopped Salad With Jalapeño-Ranch Dressing

Name: Chopped Salad With Jalapeño-Ranch Dressing
Prep time: 20 min
Total time: 20 min
Cuisine: American, Mexican, Latin American
Ingredients: ½cup buttermilk; ½cup mayonnaise; ¼ cup spring onion, trimmed and finely chopped; ⅓ cup finely chopped fresh coriander; 2tablespoons finely chopped jalapeño with its seeds (or to taste); 1lime, zested; ½teaspoon onion powder; ¼teaspoon garlic powder; S&P; 3 romaine hearts (about 500g), trimmed and chopped into bite-size pieces; 3 corn, shucked, kernels removed from cobs; 8radishes, halved lengthwise and thinly sliced into half-moons; 2large, ripe avocados, pitted and diced; 5 spring onion, trimmed and thinly sliced at an angle; ½ cup crumbled or grated Parmesan; 1cup chopped coriander, leaves and tender stems; 2 cups crumbled lime tortilla chips (optional)

3 steps

Prep:20min

Updated at: Tue, 15 Aug 2023 21:22:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories273.3 kcal (14%)

Total Fat23 g (33%)

Carbs14.2 g (5%)

Sugars4.3 g (5%)

Protein6 g (12%)

Sodium335.1 mg (17%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Dressing

½ cupbuttermilk

½ cupmayonnaise

¼ cupspring onion

trimmed and finely chopped

⅓ cupfresh coriander

finely chopped

2 tablespoonsjalapeño

finely chopped, with its seeds, or to taste

1lime

zested

½ teaspoononion powder

¼ teaspoongarlic powder

salt

pepper

Salad

500gromaine hearts

trimmed and chopped into bite-size pieces

3corn

shucked, kernels removed from cobs

8radishes

halved lengthwise and thinly sliced into half-moons

2avocados

large, ripe, pitted and diced

5spring onion

trimmed and thinly sliced at an angle

½ cupParmesan

crumbled or grated

1 cupcoriander

chopped, leaves and tender stems

2 cupslime tortilla chips

crumbled, optional

Instructions

Prepare the dressing

Step 1

In a large measuring cup, whisk all of the dressing ingredients together to combine. Season with ¾ teaspoon salt and ½ teaspoon pepper. (Makes 1 ¼ cups. It will taste quite salty at this point, and that is intentional. You want it to hold up when tossed with a big pile of vegetables.)

Salad

Step 2

In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper. Add ½ cup dressing and toss to coat. Season again with salt and pepper.

Step 3

Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. Sprinkle some crumbled tortilla chips on top, if using. Drizzle the salad with an additional ¼ cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside.