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Avocado ranch chopped salad
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Avocado Ranch Chopped Salad

This avocado ranch dressing is so addictive, you'll want to eat it as a dip and a salad dressing. Your kids are bound to eat more veggies!
Course Dip, Lunch, Salad, Side Dish
Cuisine American
Total Time 28 minutes
Servings 6
Calories 310kcal

Equipment

  • Vitamix or blender

Ingredients

Quinoa

  • 2 cup water
  • 1 teaspoon salt
  • 1 cup quinoa uncooked

Dressing

  • 1 large avocado very ripe, scooped out of skin and pitted
  • 1 cup sour cream
  • 1 cup greek yogurt
  • 1 Tablespoon dried parsley
  • ½ Tablespoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon dried dill
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon mustard powder
  • ¼ teaspoon paprika

Veggies

  • 1 red bell pepper de-seeded & chopped
  • 1 yellow bell pepper de-seeded & chopped
  • 1 small zucchini chopped
  • 1 cup red grapes halved
  • 3 radishes cut into half slices
  • 1 cup canned corn drained & rinsed
  • 1 Tablespoon fresh chives chopped

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!
 

Nutrition

Serving: 1 bowl | Calories: 310kcal | Carbohydrates: 36g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 22mg | Sodium: 1068mg | Potassium: 701mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1079IU | Vitamin C: 74mg | Calcium: 122mg | Iron: 2mg