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Chopped Salad with Jalapeño-Ranch Dressing
Ingredients
  • subheading: FOR THE DRESSING:
  • ½ cup buttermilk
  • ½ cup mayonnaise
  • 3 large scallions, trimmed and finely chopped (about ¼ cup)
  • ⅓ cup finely chopped fresh cilantro
  • 2 tablespoons finely chopped jalapeño with its seeds (or to taste)
  • 1 lime, zested
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • Kosher salt (such as Diamond Crystal) and black pepper
  • subheading: FOR THE SALAD:
  • 3 romaine hearts (about 1 pound), trimmed and chopped into bite-size pieces
  • 3 fresh ears of corn, shucked, kernels removed from cobs
  • 8 radishes, halved lengthwise and thinly sliced into half-moons
  • 2 large, ripe avocados, pitted and diced
  • 5 scallions, trimmed and thinly sliced at an angle
  • ½ cup crumbled Cotija (or grated Parmesan)
  • 1 cup chopped cilantro, leaves and tender stems
  • 2 cups crumbled lime tortilla chips (optional)
Steps
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