Ingredients

• Kosher salt, as needed
• 1 broccoli stalk, trimmed into florets, about 3 cups
• 8 ounces asparagus, stalks peeled, woody ends trimmed
• 1 red bell pepper, seeded, and cut into strips
• 1 yellow bell pepper, seeded, and cut strips
• 1 bunch radishes (with greens attached)
• 2 kirby cucumbers, cut into spears

Directions

Chipotle Ranch Dressing:

2 cloves garlic

1/2 teaspoon kosher salt

1/3 cup mayonnaise

2 tablespoons buttermilk

1 tablespoon chipotle hot sauce

3 tablespoons minced fresh cilantro leaves

1 scallion (white and green parts), very thinly sliced

1/2 teaspoon finely grated orange zest

For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing.