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Chopped Salad with Olives and a Hot Honey Buttermilk Dressing

Recipe developed by Betty Shin Binon at Stems & Forks

  • Prep Time: 20 minutes
  • Serves 4 people

Ingredients

  • Salad

    • 1 cup radishes, trimmed and quartered
    • 1 cup canned chick peas, drained and rinsed
    • 1 cup cherry tomatoes, quartered if large
    • 1 cup sugar snap peas chopped into bite-sized pieces
    • 1 cup canned peaches and cream corn, drained and rinsed
    • 1 cup pomegranate arils
    • 1 cup palm hearts sliced into 1 cm thick discs
    • 2 tbsp fresh dill, chopped
    • 2 tbsp fresh cilantro, chopped
    • ½ ripe avocado, pitted and diced
    • 1 cup California Ripe Black Olives, a mix of both sliced and whole

  • Hot Honey Buttermilk Dressing

    • ½ cup buttermilk
    • ½ cup mayonnaise
    • 1 clove garlic minced
    • ¼ tsp paprika
    • 1 tbsp honey
    • Juice of 1 lime
    • 1 tsp hot sauce (such as Tabasco or Frank’s)
    • ½ tsp salt
    • Fresh cracked black pepper to taste

Directions

  1. Make the dressing: In a bowl, whisk together the buttermilk, mayonnaise, garlic, honey, lime
    juice, hot sauce, paprika, salt, and black pepper until smooth and well combined.
  2. Assemble the salad: In a large bowl, combine all prepared vegetables, herbs, avocado, and
    California Ripe Black Olives.
  3. Dress and serve: Toss the salad with the dressing until evenly coated. Serve immediately