Summer salad with jalapeño-ranch dressing

Total 30 mins

For a bowl of summer vibrancy, this salad with jalapeño-ranch dressing hits the spot. Colour, texture, and creamy indulgence come together in this deliciously crisp salad made with layers of fresh romaine lettuce with corn, sugar snap peas, radishes, avocado, smoky bacon, and soft Havarti cubes. And with a final drizzle of jalapeño ranch, this salad makes for summer flavour worth celebrating.

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Ingredients

For the jalapeño ranch

120 ml of buttermilk
120 ml of mayonnaise
1 spring onion, cut into small pieces
1 fresh jalapeño chilli, deseeded
1 tbsp white wine vinegar
salt

For the salad

230 g of bacon, diced and fried
100 g sugar snap peas
1 avocado
1 heart romaine lettuce
2 corns on the cob
8 - 10 radishes
4 - 5 spring onions

Preparation

For the jalapeño ranch

Blend buttermilk, spring onion, and jalapeño with a hand blender.

Mix in the mayonnaise, then stir in white wine vinegar and salt to taste.

For the salad

Bring water to the boil in a small pot. Add sugar snap peas and cook for 2-3 minutes, until crisp-tender and bright green.

Drain and run them under cold water until cooled, then drain well.

Cut sugar snap peas into slices.

Remove the husks from the corn and place the cobs in a large saucepan of boiling water.

Boil the corn until tender, then remove with tongs and leave to cool, then cut the corn from the cob.

Roughly chop the lettuce, quarter the radishes, and slice the spring onions.

Cut the avocado into slices.

Arrange the lettuce, sugar snap peas, corn, radishes, spring onions, avocado, bacon, and Castello® Creamy Havarti in a large bowl or on a platter.

Serve immediately with jalapeño-ranch dressing.

Tips & Tricks

Adjust the heat of the jalapeño ranch to your liking by altering the seeds. For a milder dressing, remove the seeds and white membranes from the jalapeño before blending, as this is where much of the heat resides. Alternatively, for a spicier ranch, keep some or all of the seeds when blending the chilli into the dressing.

Tips & Tricks

Select an avocado that yields slightly when pressed in the palm of your hand but still feels firm, as this usually means it is ripe. The skin should be dark and intact, without overly soft spots. Slice the avocado just before assembling the salad to prevent it from browning.

Tips & Tricks

When preparing corn on the cob, begin by pulling the husk leaves down from the top and removing the silky threads underneath. Bring a large saucepan or pot of water to the boil, then cook the corn for about 5-7 minutes until the kernels are tender. Let it cool slightly, then stand the cob upright on a chopping board and run a sharp knife down the sides to slice the kernels off in long sections.

FAQ: Questions about summer salad with jalapeño-ranch dressing

If you would like to know a little more before getting started, the answers below address a few of the most commonly asked questions about this delightful summer salad with jalapeño-ranch dressing.

  • How should I prepare the bacon for the summer salad?

    Cut the bacon into small pieces, then place them in a cold frying pan. Turn the heat to medium and let the bacon cook as the fat gradually renders, stirring from time to time so the pieces brown evenly. Continue cooking until the bacon becomes golden and crisp. Transfer the bacon to a plate lined with kitchen paper to absorb excess fat, then allow it to cool slightly before scattering it over the salad.

  • Can I prepare the summer salad with jalapeño-ranch dressing in advance?

    Yes, parts of the summer salad with jalapeño-ranch dressing can be prepared in advance. Cook the bacon, prepare the ranch, boil the corn, blanch the sugar snap peas, and cut the remaining vegetables ahead of time, then store everything separately in the fridge. Leave the avocado whole and slice it shortly before serving, as it browns quickly once exposed to air. Assemble the salad just before serving so the ingredients stay fresh and crisp.

  • How should I store leftover summer salad with jalapeño-ranch dressing?

    Store the summer salad leftovers in an airtight container in the fridge, and keep the jalapeño-ranch dressing separate, if possible, to help the vegetables stay crisp. The salad is best enjoyed within 1 day, while the dressing can usually be kept separately in the refrigerator for 2-3 days. If the avocado is already mixed into the salad, it may brown slightly during storage, and the bacon may lose some of its crispness, though both are still fine to eat.

  • What can I serve with the summer salad with jalapeño-ranch dressing?

    Summer salad with jalapeño ranch dressing works well with grilled meats such as chicken, steak, or pork. It also pairs nicely with grilled fish or seafood, keeping the meal light and fresh. Crusty bread or warm flatbread completes the table and makes it easy to enjoy every bit of the jalapeño ranch dressing.

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Ideas and Inspiration

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    Dinner Party

    An intimate moment with the other half or a celebration with a small crowd of your favourite people. Any dinner party you throw is a time to enjoy and share new tastes.

    Dinner Party

Bask in the freshness of this colourful summer salad

The best summer salads are those that feel as vibrant as the season itself – full of snap and refreshing flavours. This summer salad captures that spirit beautifully, with a colourful medley of vegetables and a homemade jalapeño ranch that adds a spicy, creamy finish. Finally, cubes of Havarti and crisp bacon add a little extra satisfaction while keeping the salad fresh and vibrant.

Romaine lettuce lays down a leafy base, and radishes offer their characteristic peppery bite. Sweetcorn and sugar snap peas both introduce their natural sweetness, with the corn offering tender, juicy kernels and the peas delivering a fresh snap. Avocado rounds out the salad with its creamy, buttery texture and subtle nutty undertones.

Golden, crisp bacon paired with creamy Havarti

Bacon and cheese rarely disappoint. The savoury crunch of bacon and the creamy softness of cheese complement one another beautifully, each enhancing the other in both flavour and texture.

In this summer salad, the bacon is fried until golden and crisp, bringing a smoky aroma, a salty savoury note, and a pleasant crunch. And Castello® Creamy Havarti offers a softer counterpoint – this particular cheese has a buttery profile and a delicate, fruity acidity, with an exceptionally smooth, creamy body which, when enjoyed in the same bite, brings out the very best in the bacon.

Spicy, cool, and smooth jalapeño-ranch dressing

A dressing that ties everything together is the hallmark of any truly memorable salad, and this jalapeño-ranch dressing does exactly that with a certain zest.

The combination of buttermilk, mayonnaise, and white wine vinegar creates a rich base with a refreshing tang. However, the dressing truly comes alive with the addition of jalapeño and spring onions. Blending them into the base allows their flavours to spread evenly through the ranch, where the jalapeño contributes a pleasant heat with a hint of grassy bitterness, and the spring onions add a pungent sharpness with subtle herbal notes. Whether you serve it on the side or drizzle it over the bowl, the dressing is certain to awaken every element with its cool, spicy creaminess.

A standout meal for sunny lunches and dinners

Treat yourself to this summer salad with jalapeño-ranch dressing whenever you want to bring a little sunshine to your plate. Fresh, colourful, and wonderfully versatile, it works just as well for a relaxed lunch as it does for a laid-back dinner, and it is especially enjoyable under the open sky, perhaps with a glass of chilled lemonade or iced tea close at hand.

It also makes a phenomenal companion to grilled dishes. Place it on the table alongside chicken and vegetable skewers or grilled fish and crusty bread, or you can bring even more summer flavours to the table with a grilled asparagus salad, prawn and lemon pasta, and grilled carrots. With dishes like these, it is easy to settle in and enjoy a relaxed meal.

Explore new flavours and add-ons

This summer salad with jalapeño-ranch dressing invites you to experiment with new flavours.

For example, you can blend a clove of garlic into the dressing for added piquancy, or brighten the ranch with fresh lime juice or a touch of lime zest.

You can also introduce new ingredients to the salad itself; fresh mango cubes bring soft sweetness and juicy freshness, while grilled pineapple chunks offer caramelised sweetness with a pleasant tang. Black beans also pair well with the sweetcorn and jalapeño, offering a soft, creamy bite and a subtle earthy depth.

Try sprinkling a handful of fresh herbs over the salad – coriander introduces a bright, citrusy nuance, while parsley contributes a peppery note with a hint of earthiness. If you would like more texture, crush a few tortilla chips and scatter them over the salad for an extra crunchy finish.

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