Name: Red, White, and Green Salad
Yield: 6
Ingredients: 4 scallions (dark green tops only) -; 1 jalapeño pepper (seeds removed) -; 1/4 c. Cilantro leaves -; 2 tbsp. fresh lime juice -; 1/4 tsp. kosher salt -; 1/4 c. extra-virgin olive oil -; 1 avocado -; 1 head butter or Boston lettuce -; 12 cherry tomatoes -; 1/4 c. Cilantro leaves -; 3 oz. Ricotta salata -; 4 scallions (white parts only) -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Red, White, and Green Salad

1. 4 scallions (dark green tops only) -

2. 1 jalapeño pepper (seeds removed) -

3. 1/4 c. Cilantro leaves -

4. 2 tbsp. fresh lime juice -

5. 1/4 tsp. kosher salt -

6. 1/4 c. extra-virgin olive oil -

7. 1 avocado -

8. 1 head butter or Boston lettuce -

9. 12 cherry tomatoes -

10. 1/4 c. Cilantro leaves -

11. 3 oz. Ricotta salata -

12. 4 scallions (white parts only) -

How to cook deliciously - Red, White, and Green Salad

1. Stage

To make dressing: In a mini food processor or blender, add scallions, 1 teaspoon jalapeño pepper, cilantro, lime juice and salt; pulse to combine. Continue to process while adding olive oil. Once dressing is well blended, taste and adjust spice/heat level with additional jalapeño, being careful not to add too much at one time.

2. Stage

In a small bowl, mix avocado with about half the dressing and set aside. This will prevent the avocado from browning.

3. Stage

Assemble salad by arranging lettuce leaves in bottom of a large serving bowl. Add tomatoes, then cilantro leaves; crumble ricotta salata over the top and sprinkle with scallions. Place avocado in center; serve remaining dressing on the side.