August 16, 2019

Chopped Market Salad

Recipe: Eshun Mott

Total Time: 20 minutes

Crunchy and creamy, sweet and spicy: these texture and flavor juxtapositions transform flavorful summer produce into this delicious salad.


Buttermilk Ranch Dressing

  • 1⁄3 cup buttermilk
  • 1⁄3 cup mayonnaise
  • 1 tbsp white wine vinegar
  • 1⁄2 tsp sugar
  • 1⁄4 tsp grated garlic
  • 2 tbsp chopped chives
  • Kosher salt and freshly ground black pepper


  • 1 1⁄2 cups diced mini cucumbers
  • 1 1⁄2 cups wedged radishes
  • 200 g (7 oz.) sugar snap peas, stem ends removed, stringed and cut into 1⁄2″ lengths (about 1 1⁄2 cups)
  • 1 firm-ripe avocado, peeled and cut into chunks


  • 1⁄2 tsp Aleppo pepper
  • 1⁄4 cup coarsely chopped cilantro
  • 2 tbsp roasted salted chickpeas


Yield: Serves 4

Make Dressing

  1. In jar or small bowl, combine buttermilk, mayonnaise, vinegar, sugar and garlic, and shake or whisk to combine. Add chives and season with salt and pepper, to taste.

Assemble Salad

  1. In serving bowl, combine cucumbers, radishes, peas and avocado. Drizzle dressing over top and toss gently to combine. Sprinkle with Aleppo pepper, cilantro and chickpeas, and serve.

Maya Visnyei


House & Home August 2019