Recipe: Mexican Salad with Avocado & Buttermilk Ranch Dressing - Marla Meridith

Ingredients

• 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
• 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