Ingredients:

  • 1 large ripe avocado, pitted and peeled (approx. 150g)
  • 1/2 cup low-fat buttermilk (120ml)
  • 1/4 cup plain Greek yogurt (60g)
  • 1 tbsp fresh lime juice (15ml)
  • 1 clove garlic, minced
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh chives, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large head Romaine lettuce, chopped (300g)
  • 1 cup cherry tomatoes, halved (150g)
  • 1 medium cucumber, sliced (200g)
  • 1/2 cup corn kernels (80g)
  • 1/2 cup canned black beans, rinsed and drained (130g)
  • 1/4 red onion, thinly sliced (30g)
  • 1/4 cup Cotija cheese, crumbled (30g)

Instructions:

  1. Place the scooped avocado, buttermilk, Greek yogurt, and lime juice into a blender. Pulse until the mixture is completely smooth and pale green.
  2. Add the garlic, dill, and chives to the blender. Pulse briefly to incorporate, leaving small flecks of herbs visible. Season with salt and pepper.
  3. Wash the Romaine lettuce and dry thoroughly using a salad spinner to ensure the dressing adheres properly.
  4. In a large mixing bowl, combine the Romaine, tomatoes, cucumbers, corn, black beans, and red onion.
  5. Drizzle half of the dressing over the vegetables and toss with large tongs until every leaf is lightly coated.
  6. Top with crumbled Cotija cheese and extra chives before serving immediately.