Red, White, and Green Salad

• 4 scallions (dark green tops only)
• 1 jalapeno pepper (seeds removed)
• 1/4 c. Cilantro leaves
• 2 tbsp. fresh lime juice
• 1/4 tsp. kosher salt
• 1/4 c. extra-virgin olive oil
• 1 avocado
• 1 head butter or Boston lettuce
• 12 cherry tomatoes
• 1/4 c. Cilantro leaves
• 3 oz. Ricotta salata
• 4 scallions (white parts only)

1. To make dressing: In a mini food processor or blender, add scallions, 1 teaspoon jalapeno pepper, cilantro, lime juice and salt; pulse to combine.
2. Continue to process while adding olive oil.
3. Once dressing is well blended, taste and adjust spice/heat level with additional jalapeno, being careful not to add too much at one time.
4. In a small bowl, mix avocado with about half the dressing and set aside.
5. This will prevent the avocado from browning.
6. Assemble salad by arranging lettuce leaves in bottom of a large serving bowl.
7. Add tomatoes, then cilantro leaves; crumble ricotta salata over the top and sprinkle with scallions.
8. Place avocado in center; serve remaining dressing on the side.

scallions, pepper, cilantro, lime juice, kosher salt, extravirgin olive oil, avocado, butter, tomatoes, cilantro, ricotta salata, scallions

Taken from www.delish.com/recipefinder/red-white-green-salad-recipe (may not work)