Recipe: Mexican Salad with Avocado & Buttermilk Ranch Dressing

'--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

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.

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.

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.

Nutrition Facts

0 servings

Serving size

4 Servings

Print Options:

Recipe: Mexican Salad with Avocado & Buttermilk Ranch Dressing