1. With a handheld blender, blend buttermilk with spring onion and jalapeño.
2. Mix in mayonnaise, then add white wine vinegar and salt to taste.
1. Boil water. Add the sugar snap peas to the boiling water and boil until crisp-tender and bright green, 2–3 minutes.
2. Drain and run under cold water until cooled. Drain well.
3. Cut peas into slices.
4. Shuck the corn and bring to a boil in a large saucepan with water.
5. Boil the corn until tender then remove with tongs to cool.
6. Cut the lettuce roughly, cut the radishes into cubes, and slice the spring onions.
7. Cut avocado into cubes.
8. Serve lettuce, sugar snap peas, corn, radishes, spring onions, avocado, bacon, and Creamy Havarti in a large bowl or on a platter.
9. Serve immediately with jalapeño ranch.
How to make your salad with avocado extra delicious: The creaminess of the avocado sits well with crisp vegetables. But adding Creamy Havarti brings out an extra dimension of creaminess. The mild taste of the avocado and the creamy texture of the Havarti is an excellent combination. The same goes for salad with corn: you can easily add an extra dimension of creaminess that complements the slightly crisp corn perfectly. Avocado in salad is a popular pick and being able to add a little extra something to your version of this favorite dish, will highly likely please anyone lucky enough to have a taste.