Chipotle Buttermilk Ranch Salad

3.6 stars based on 7 votes.
7 ratings
Rate This Recipe
Chipotle Buttermilk Ranch Salad


  • 1/2 cup buttermilk
  • 5 tablespoons mayonnaise
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon TABASCO® brand Chipotle Pepper Sauce
  • 1/2 teaspoon cider vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon coarsely ground black pepper
  • 1 head green leaf lettuce, torn into bite-sized pieces (about 4 cups)
  • 1 head red leaf lettuce, torn into bite-sized pieces (about 4 cups)
  • 1 small seedless cucumber, cut in 1/2-inch pieces
  • 1 cup grape tomatoes
  • 1 ripe avocado, cut in 1/2 inch pieces


Combine buttermilk, mayonnaise, parsley, garlic, TABASCO® Chipotle Sauce, vinegar, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes or until ready to use.

In a large bowl, combine the lettuces, cucumber, tomato, and avocado. Add the dressing, and toss to combine.

Makes 8 servings.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
  • Name: Tabascolovin'Mike
    Date: August 29th, 2014
    You may also add whole kernel corn and any variety of almonds.I like smoked almonds, but wasabi almonds work as well. You can also vary this by adding half an avocado pureed with two tablespoons of sour cream and a tsp of garlic to the dressing(colorful!!). Great basic easy salad just as you make it, but there are endless riffs possible.
  • Name: Chris
    Date: July 31st, 2011
    So easy! Added a bit more chipotle sauce for more kick.