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+ servings

Avocado Ranch Chopped Salad

CourseMain Course
Servings: 6 2018/04/noodle-shrimp-craft.jpg


  • 2 cup water
  • 1 t salt
  • 1 cup uncooked quinoa
  • 1 avocado (very ripe, peeled and pitted)
  • 1 cup sour cream
  • 1 cup greek yogurt
  • 1 T fresh chives (chopped)
  • 1 T dried parsley
  • 1/2 T salt
  • 1 t onion powder
  • 1 t garlic powder
  • 1/2 t dill
  • 1/2 t black pepper
  • 1/2 t thyme
  • 1/2 t mustard powder
  • 1/4 t paprika
  • 1 red bell pepper (chopped)
  • 1 yellow bell pepper (chopped)
  • 1 small zucchini (chopped)
  • 1 cup red grapes (halved)
  • 3 radishes (cut into half slices)
  • 1 cup corn kernels (canned, drained and rinsed)


  • First, fill a pot with 2 cups of water, and bring to a boil. Once boiling, add 1 t of the salt. Add the quinoa, bring heat to low and cover. Let cook for 12-15 minutes. Open lid and fluff with a fork. All liquid should be absorbed.
  • Meanwhile, in a bowl, mash the avocado. 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 (bell peppers, zucchini, grapes, radishes, corn) and quinoa in a big bowl. Mix.
    {Note: if your kids wanna help with chopping, these Curious Chef knives are the best!}


Serve salad in bowls, allowing people to dress and toss their own salads. Salt, as needed. You can serve with bread on the side.
We recommend that all meals for children be served with milk.