Avocado Ranch Salad

5 from 1 vote

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

Cook Time0

Total Time10

Course: Salad

Cuisine: American, Australian

Keyword: dairy-free, Easy, gluten free, keto, low carb, nut free, paleo, whole30

Servings: as a side

Calories: 250kcal

Author: Anastasia Papapetros

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 tablespoon fresh chives chopped
1 tablespoon fresh dill chopped
2 teaspoon Cajun spice mix
Sea salt and cracked black pepper
Water to loosen if it is too thick

Metric - Imperial

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