We love this simple & delicious Mexican Salad recipe, filled with great for you ingredients.
Yields1 ServingPrep Time5 minsCook Time10 minsTotal Time15 mins
Salad
1 pound ground beef, elk or bison (ground chicken or turkey great too)
1 tablespoon olive oil
1/2 cup diced shallot
2 teaspoons dried chipotle spice powder
6 cups (2 hearts) chopped romaine lettuce
1 sliced avocado tossed with lemon juice
cup shredded mexican cheese blend
1 cup halved cherry or grape tomatoes
fresh cilantro
Ranch Buttermilk Dressing
1/4 cup coarsely chopped chive stems
1 garlic clove
1/2 cup mayonnaise
1/3 cup buttermilk
sea salt and freshly cracked black pepper to taste
1
In a large saucepan sauté shallots 2 minutes in oil over medium high heat. Add meat & chipotle spice. Brown meat for about 6 minutes or until cooked through. Season with salt & pepper to taste.
2
In the bowl of a food processor, add the garlic & chives. Pulse until garlic is minced. Add the mayonnaise, buttermilk, salt and pepper. Continue to pulse until well combined and smooth.
3
In a large salad bowl, plate the romaine lettuce & top with the meat mixture. Toss chopped avocado with lemon juice to prevent browning. Add avocado & tomato to the salad. Top with cheese, dressing, cilantro & serve.
1 pound ground beef, elk or bison (ground chicken or turkey great too)
1 tablespoon olive oil
1/2 cup diced shallot
2 teaspoons dried chipotle spice powder
6 cups (2 hearts) chopped romaine lettuce
1 sliced avocado tossed with lemon juice
cup shredded mexican cheese blend
1 cup halved cherry or grape tomatoes
fresh cilantro
Ranch Buttermilk Dressing
1/4 cup coarsely chopped chive stems
1 garlic clove
1/2 cup mayonnaise
1/3 cup buttermilk
sea salt and freshly cracked black pepper to taste
Directions
1
In a large saucepan sauté shallots 2 minutes in oil over medium high heat. Add meat & chipotle spice. Brown meat for about 6 minutes or until cooked through. Season with salt & pepper to taste.
2
In the bowl of a food processor, add the garlic & chives. Pulse until garlic is minced. Add the mayonnaise, buttermilk, salt and pepper. Continue to pulse until well combined and smooth.
3
In a large salad bowl, plate the romaine lettuce & top with the meat mixture. Toss chopped avocado with lemon juice to prevent browning. Add avocado & tomato to the salad. Top with cheese, dressing, cilantro & serve.
Notes
Recipe: Mexican Salad with Avocado & Buttermilk Ranch Dressing
AuthorMarla Meridith
