1large avocadovery ripe, scooped out of skin and pitted
1cupsour cream
1cupgreek yogurt
1Tablespoondried parsley
½Tablespoonsalt
1teaspoononion powder
1teaspoongarlic powder
½teaspoondried dill
½teaspoonblack pepper
½teaspoondried thyme
½teaspoonmustard powder
¼teaspoonpaprika
Veggies
1red bell pepperde-seeded & chopped
1yellow bell pepperde-seeded & chopped
1small zucchinichopped
1cupred grapeshalved
3radishescut into half slices
1cupcanned corndrained & rinsed
1Tablespoonfresh chiveschopped
Instructions
First, fill a pot with 2 cups water, and bring to a boil. Once boiling, add salt and quinoa. Bring heat to low, cover and cook 12-15 mins. Open lid and fluff with a fork. All liquid should be absorbed.
Meanwhile, mash the avocado in a bowl. Then, using a blender, Vitamix, or whatever you got, combine mashed avocado, sour cream, greek yogurt and all the spices. Blend until ingredients are evenly distributed and mixture thickens a bit, stopping to scrape the sides of the blender with a spatula.
Combine veggies and quinoa in a big bowl. Then mix in chives. Serve salad in individual bowls with desired amount of avocado ranch dressing.
Notes
🍅 To serve...scoop salad in bowls, allowing people to dress and toss their own. Salt, as needed. You can serve with bread on the side.🍅 Omit or swap veggies. This is highly customizable. You can go with what's in season or what you like, i.e. mushrooms, baby tomatoes, red onion, etc.🍅 If you have extra time, nothing beats fresh corn instead of canned. But that may be a mid-week pipe dream!