For the dressing:
⅔ cup mayonnaise
½ cup sour cream or Greek yogurt
¼ cup milk or buttermilk
1½ tablespoons lime juice
Half a bunch cilantro
1 garlic clove, smashed
1-2 jalapeño peppers or other green chiles, seeded
1 green onion
Salt and pepper to taste
For the salad:
Kale or other salad greens
1 pint cherry tomatoes, halved
4 slices bacon, cooked and crumbled
2 hard boiled eggs, thinly sliced
2-3 radishes, thinly sliced
1 large cucumber, thinly sliced
1 cup cooked corn kernels
1 avocado, thinly sliced
1 cup crumbled queso fresco
Combine all the ingredients for the dressing in the bowl of a food processor or blender. Pulse/blend until smooth, then add salt and pepper to taste. You can also use an immersion blender (my preferred way to make dressings like this). Refrigerate for at least an hour. The extra dressing can be kept for at least a week.
Divide the greens among wide, shallow bowls. Arrange the remaining ingredients on top and drizzle with dressing.