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Recipe: Mexican Salad with Avocado & Buttermilk Ranch Dressing

Authoradmin
DifficultyBeginner

We love this simple & delicious Mexican Salad recipe, filled with great for you ingredients.

You've gotta try this delish Mexican Salad with Avocado & Buttermilk Ranch Dressing on MarlaMeridith.com
Yields1 Serving
Prep 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.

Ingredients

 '--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

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.

Recipe: Mexican Salad with Avocado & Buttermilk Ranch Dressing

~ Marla Meridith

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