Succotash
Farideh Sadeghin
68 ratings with an average rating of 4 out of 5 stars
68
35 minutes
Chopped Salad With Jalapeño-Ranch Dressing
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- ½cup buttermilk
- ½cup mayonnaise
- 3large scallions, trimmed and finely chopped (about ¼ cup)
- ⅓cup finely chopped fresh cilantro
- 2tablespoons finely chopped jalapeño with its seeds (or to taste)
- 1lime, zested
- ½teaspoon onion powder
- ¼teaspoon garlic powder
- Kosher salt (such as Diamond Crystal) and black pepper
- 3romaine hearts (about 1 pound), trimmed and chopped into bite-size pieces
- 3fresh ears of corn, shucked, kernels removed from cobs
- 8radishes, halved lengthwise and thinly sliced into half-moons
- 2large, ripe avocados, pitted and diced
- 5scallions, trimmed and thinly sliced at an angle
- ½cup crumbled Cotija (or grated Parmesan)
- 1cup chopped cilantro, leaves and tender stems
- 2cups crumbled lime tortilla chips (optional)
For the Dressing
For the Salad
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
500 calories; 36 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 13 grams polyunsaturated fat; 43 grams carbohydrates; 11 grams dietary fiber; 6 grams sugars; 9 grams protein; 771 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Prepare the dressing: In a large measuring cup, whisk all of the dressing ingredients together to combine. Season with ¾ teaspoon salt and ½ teaspoon pepper. (Makes 1 ¼ cups. It will taste quite salty at this point, and that is intentional. You want it to hold up when tossed with a big pile of vegetables.)
- Step 2
In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper. Add ½ cup dressing and toss to coat. Season again with salt and pepper.
- Step 3
Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. Sprinkle some crumbled tortilla chips on top, if using. Drizzle the salad with an additional ¼ cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside.
Private Notes
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Cooking Notes
Cheri
Please clarify the lime ingredient in this recipe: “1 lime, zested”: Does this mean: A) the juice of one lime, no Zest, B) the Zest of one lime, OR C) One lime, including the JUICE and Zest??
ngh
I made it with the zest and the juice--was delicious.
sunnycharles
Try plain coconut yogurt and lemon juice for a lactose free alternative to buttermilk.
Christine
I'm liking this recipe but thinking about flipping it into a trifle dish
Tender vittles
Mayo is essentially an emulsified vinaigrette- so you could instead whisk olive oil, red wine vinegar and/or lemon juice into the buttermilk or yogurt.
Chelsea Kilpack
I really enjoyed this and so did my family. Next time I’ll start adding the peppers in bit by bit (I used my food processor). We like a lot of heat but the jalapeños I had must’ve been extra hot and it was almost too much. Added pinto beans and made it a full meal. Will make again!
lynn rogers
It did not say “zest of one lime” which to me would have meant zest only, so I added the zest AND juice, and it was fantastic.
Maddy
This is amazing! I added pinto beans to bulk the salad up for a whole meal, plus a bell pepper that was in my fridge. Will be making iterations of this salad again and again.
Nancy B
Made this tonight and served with grilled chicken and added fresh tomatoes. We loved it; next time I will add black beans to the salad as well.
PSS
I make a version of this that includes chopped black olives and grape tomatoes, along with a row of black beans (drained and rinsed). It is a stunning presentation, and I encourage guests to scoop up the toppings they like and ignore the ones that don’t agree with them. They serve their own dressing, as well. The crushed chips add a tang and crunch that should not be missed. Delicious served with skewers of grilled chicken and shrimp, although not needed.
dimmerswitch
Lisa J. : You're looking for a substitute for cilantro. It will change the flavor of the dressing - and I know what's what you're needing to do for the family member who doesn't / can't eat cilantro - but the color flecks of green will remain the same if you sub an equal amount of chopped flat leaf parsley. Or you could try a little roughly chopped fresh oregano but LESS than 1/3 C since it is pungent fresh herb. Or maybe even a little fresh thyme leaves.
Katie
So delicious. Don’t skip any of the ingredients, it all goes together so nicely. Dressing is great. Will definitely make again!
Brad
Basil work well in most fresh recipes.
beth
Raw fresh corn is delicious. But it has to be really fresh!
leah
This was a hit for Labor Day Weekend! Served with grilled chicken and shrimp and looking forward to leftovers for lunch. My romaine lettuce was huge so I only used two heads, and I will keep the seeds of two jalapeños in for the dressing next time, without them it was not spicy at all.
Jackie D
Added black beans to make it a heartier dinner salad
anne
I made this as directed and it was delicious! I added both lime zest and juice to the dressing. Served with quesadillas. Definitely took more than 20 minutes to make, with all that chopping.
Bri
Added BBQ tofu cubes that I cooked in the air fryer. Otherwise followed the instructions and it was delish. Such a great combo of flavors and textures. Will be adding this to the regular dinner rotation for sure.
Nikki
Loved loved loved this simple recipe. I was a little short on romaine so I cut up some broccoli florets very small and added in a cup or so of thinly sliced cabbage. I also substituted greek yogurt for about 1/2 of the mayo -- still creamy and maybe a bit more heart healthy? I was confused about the instructions for the lime -- I zested then juiced it -- the dressing was greatly improved with the lime juice in it. My teen boys went back for seconds and thirds.
Jane
I made the dressing. It was not as good as I hoped. Taking out of recipe box.
Kate
Doubled the recipe for a summer luncheon, served with yogurt marinated and grilled chicken thighs - several guests had food sensitivities, and this was perfect. Beautiful, healthy, and easy to prep ahead. The dressing is very flavorful, was glad I served extra on the side.
brinti
Added black beans and used hominy instead of regular corn
etw
I would love to see the ninja chef who can make this in 20 minutes.
etw
I would like to see the ninja chef who can make this in 20 minutes.
Niko Khan
Parmesan with mayonnaise dressing! Yum!
MiKa
Lots of chopping, but tasted great. To save time I put all ingredients for dressing in food processor at once and pureed. Added juice of one lime with the zest.
Fatima
For the cheese I grated some queso fresco, and like others used a whole lime zested and juiced. I left off the chips but will try it with them next time! Wonderful side for a BBQ.
Ben C
I truly can't understand some people's purported confusion about the lime in the recipe. "1 lime, zested" means you add the zest from a single lime. It's not a cryptic or uncommon way of saying so. You're welcome to add the juice if you want to (and I would personally), but the recipe would specify "1 lime, juiced and zested" if they were calling for juice as written.
MP
Good summer salad - made in Aug 2023
Bruce!
I'm going to add garbanzo beans and maybe chopped cashews.
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