Chopped Salad with Jalapeño-Ranch Dressing Recipe

ByClara Bennett
Jump to Recipe

Introduction

This chopped salad with jalapeño-ranch dressing is a vibrant and refreshing mix of crisp vegetables, creamy avocado, and a zesty, spicy dressing. It’s perfect for a light lunch or as a colorful side dish to your favorite meal.

A large round white plate holds a colorful salad arranged in neat horizontal layers. Starting from the left, there is a layer of pale yellow grated cheese, followed by a bright green layer of chopped green onions, then a layer of yellow sweet corn kernels. Next is a layer of light green diced avocado, followed by thinly sliced radishes with white centers and pink edges in a neat row. To the right, there is a layer of crushed orange chips, and finally a layer of fresh green cilantro leaves. The plate sits on a white marbled surface with a bowl of green herb sauce and a white plate nearby, as well as two silver salad utensils with wooden handles to the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 3 large scallions, trimmed and finely chopped (about 1/4 cup)
  • 1/3 cup finely chopped fresh cilantro
  • 2 tablespoons finely chopped jalapeño with seeds (or to taste)
  • 1 lime, zested
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • Kosher salt and black pepper, to taste
  • 3 romaine hearts (about 1 pound), trimmed and chopped into bite-size pieces
  • 3 fresh ears of corn, shucked, kernels removed
  • 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
  • 1/2 cup crumbled Cotija cheese (or grated Parmesan)
  • 1 cup chopped cilantro, leaves and tender stems
  • 2 cups crumbled lime tortilla chips (optional)

Instructions

  1. Step 1: Prepare the dressing by whisking together buttermilk, mayonnaise, chopped scallions, cilantro, jalapeño, lime zest, onion powder, and garlic powder in a large measuring cup. Season with ¾ teaspoon salt and ½ teaspoon black pepper. The dressing will taste salty to hold up against the salad ingredients.
  2. Step 2: In a large shallow bowl or platter, toss the chopped romaine with half of the corn, radishes, avocado, sliced scallions, Cotija, and cilantro. Season with salt and pepper to taste. Add ½ cup of the dressing and toss until evenly coated. Taste and adjust seasoning as needed.
  3. Step 3: Arrange the remaining corn, radishes, avocado, scallions, Cotija, and cilantro on top of the salad. You can scatter these garnishes or create stripes or small piles for visual appeal. If using, sprinkle crumbled lime tortilla chips over the top.
  4. Step 4: Drizzle the salad with an additional 1/4 cup dressing. Serve immediately, offering the remaining dressing and extra tortilla chips on the side.

Tips & Variations

  • Adjust the amount of jalapeño in the dressing to control the heat level.
  • For a dairy-free version, substitute mayonnaise with a vegan mayo and use nutritional yeast instead of Cotija cheese.
  • Add grilled chicken or shrimp for extra protein to make this a filling main dish.
  • Use pre-shucked frozen corn if fresh ears are unavailable, just lightly thaw before using.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best eaten within 1 day for freshness. The dressing will keep for up to 3 days. Toss the salad again before serving and add fresh avocado slices if needed. Avoid adding tortilla chips until just before serving to keep them crunchy.

How to Serve

A large bowl with layers of fresh salad arranged in rows on a white marbled surface. The bottom layer shows chopped leafy lettuce and green cilantro on the right side. Above the greens are crushed orange tortilla chips. Next to the chips are thinly sliced round radish pieces with white centers and pink edges. Above the radishes are small cubes of green avocado. To the left of the avocado is a layer of yellow corn kernels, followed by chopped green onions. The top left corner is covered with light beige grated cheese. A small bowl of creamy white dressing with herbs and a black spoon sits on the upper left side, while two white plates and silver serving spoons rest on the bottom left and right corners. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the jalapeño-ranch dressing can be made up to 3 days in advance and stored in the refrigerator in an airtight container. Give it a good stir before using.

What can I substitute for Cotija cheese?

If you can’t find Cotija, grated Parmesan is a great substitute that adds a similar salty, tangy flavor to the salad.

Print

Chopped Salad with Jalapeño-Ranch Dressing Recipe

Print Recipe

★★★★★

4.4 from 116 reviews

A vibrant and refreshing chopped salad featuring crisp romaine, fresh corn, radishes, and creamy avocado, all tossed in a zesty jalapeño-ranch dressing and topped with crumbled Cotija and lime tortilla chips for added texture and flavor.

  • Author: Clara
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mexican-American
  • Diet: Vegetarian

Ingredients

Scale

Dressing

  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 3 large scallions, trimmed and finely chopped (about 1/4 cup)
  • 1/3 cup finely chopped fresh cilantro
  • 2 tablespoons finely chopped jalapeño with seeds (or to taste)
  • 1 lime, zested
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • Kosher salt (such as Diamond Crystal) and black pepper

Salad

  • 3 romaine hearts (about 1 pound), trimmed and chopped into bite-size pieces
  • 3 fresh ears of corn, shucked, kernels removed
  • 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
  • 1/2 cup crumbled Cotija cheese (or grated Parmesan)
  • 1 cup chopped cilantro, leaves and tender stems
  • 2 cups crumbled lime tortilla chips (optional)

Instructions

  1. Prepare the dressing: In a large measuring cup, whisk together buttermilk, mayonnaise, finely chopped scallions, cilantro, jalapeño, lime zest, onion powder, garlic powder, salt (¾ teaspoon) and pepper (½ teaspoon) until well combined. Note that the dressing will taste quite salty initially, which is intentional to complement the hearty vegetables.
  2. Toss the base salad: In a large shallow bowl or platter, combine chopped romaine with half of the corn kernels, radishes, diced avocado, sliced scallions, Cotija cheese, and chopped cilantro. Season with salt and pepper to taste.
  3. Add dressing and toss: Pour about ½ cup of the prepared dressing over the salad ingredients and toss gently to coat everything evenly. Adjust seasoning with additional salt and pepper as needed.
  4. Top and garnish: Arrange the remaining corn, radishes, avocado, scallions, Cotija, and cilantro on top of the tossed salad either scattered or in neat stripes or piles for visual appeal.
  5. Add crunch and serve: Sprinkle crumbled lime tortilla chips over the salad if using. Drizzle with an additional 1/4 cup of dressing and serve immediately. Serve any leftover dressing and tortilla chips on the side.

Notes

  • The dressing tastes salty before mixing to ensure it flavors the vegetables adequately when tossed.
  • Using fresh corn kernels adds sweetness and crunch but canned or frozen corn can be substituted when fresh is unavailable.
  • For a vegetarian version, ensure Cotija cheese is made with microbial rennet or substitute with Parmesan as preferred.
  • Lime tortilla chips add a nice texture contrast and bright flavor but can be omitted or replaced with your favorite crunchy topping.
  • Serve immediately after tossing to maintain the crispness of the vegetables and chips.

Keywords: chopped salad, jalapeño ranch dressing, fresh corn salad, avocado salad, Cotija cheese, lime tortilla chips, summer salad, easy salad recipe

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆