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AVOCADO RANCH SALAD ON WHITE PLATTER WITH AVOCADO RANCH DRESSING & CAJUN SPICE IN BOWLS ON THE SIDE
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5 from 1 vote

Avocado Ranch Salad

Avocado Ranch Salad has been given a healthy makeover with the use of creamy antioxidant-rich avocados – you will be blown away with this dairy-free version. 
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad
Cuisine: American, Australian
Keyword: dairy-free, Easy, gluten free, keto, low carb, nut free, paleo, whole30
Servings: 6 as a side
Calories: 250kcal

Equipment

  • small food processor or bullet blender
  • Salad Spinner

Ingredients

For the salad

  • ½ head romaine/ cos lettuce (3 cups shredded - 120 grams)
  • 1 punnet cherry tomatoes (250 grams)
  • 1 medium red bell pepper/capsicum (approximately 150 grams)
  • 1 small red onion (approximaely 60 grams)
  • 1 medium avocado (approximately 200 grams)

For the avocado ranch dressing*

  • 2 medium avocados, ripe (approximately 400 grams)
  • ½ cup coconut yogurt
  • ¼ cup lemon juice Juice from 1 lemon
  • 1 tbsps Dijon mustard
  • 2 cloves garlic minced
  • 2 tbsps fresh parsley leaves chopped
  • 1 tbsp fresh chives chopped
  • 1 tbsp fresh dill chopped
  • 2 tsp Cajun spice mix
  • Sea salt and cracked black pepper
  • Water to loosen if it is too thick

Instructions

  • Wash your lettuce and trim your lettuce then either pat dry with a towel or use a salad spinner for extra dry leaves.
  • Wash dry and trim the rest of your vegetables.
  • Slice cherry tomatoes in half lengthwise. Slice capsicum into 1-inch strips and your onion into thin wedges.
  • Wash your herbs, shake to remove excess water, pat dry and chop. Chop some extra chives into 1-inch strips to use as a garnish.
  • Add all dressing ingredients to a blender, season and blitz to combine, taste and adjust seasonings according to your preferences.
  • Your dressing should be the consistency of mayonnaise, you can add some water to loosen if necessary.
  • Add all the salad ingredients to a mixing bowl, season with sea salt and cracked black pepper. Pour over your dressing and mix well to combine. Taste and adjust seasonings according to your personal preferences.
  • Arrange in a salad bowl, with chopped chives and serve immediately.

Video

Notes

*This is enough dressing for two salads. I have changed the quantities in the nutritional panel to half which is what is used in this salad. The leftover dressing will keep for 1-2 days in the fridge and is great to use as a dip or as an alternative dressing in our broccoli slaw or our gem lettuce salad.

Nutrition

Calories: 250kcal | Carbohydrates: 18g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Sodium: 39mg | Potassium: 845mg | Fiber: 10g | Sugar: 4g | Vitamin A: 8278IU | Vitamin C: 58mg | Calcium: 44mg | Iron: 2mg