SPRING VEGGIE SALAD WITH CREAMY AVOCADO RANCH

Spring Veggie Salad with Creamy Avocado Ranch image

Provided by Kare for Kitchen Treaty

Time 17m

Number Of Ingredients 19

1 small bunch asparagus (washed and cut into 2-inch sections (about 1/2 cup chopped))
4 cups spring baby greens (well-dried)
3 - 4 small radishes (sliced)
1/2 cup sugar snap peas (cut into 1/2-inch pieces)
4 - 5 green onions (sliced)
1 5.5 ounce jar artichoke hearts (drained)
Sunflower seeds
1 avocado (about 1 cup chopped)
2 teaspoons fresh lemon juice
1/2 cup Greek yogurt (I use 2% for this dressing, but whole-milk Greek yogurt or sour cream would work too)
1/3 cup milk
1 small garlic clove (finely minced)
1 tablespoon minced chopped scallions
1/4 cup minced fresh chives
1/4 cup minced fresh parsley
1/4 teaspoon dried thyme (or 1/2 teaspoon fresh)
1/2 teaspoon salt + more to taste
Freshly ground black pepper
Couple dashes of Tabasco sauce (optional)

Steps:

Make the dressing. In a food processor, whir the avocado and lemon juice until smooth. Add the Greek yogurt, milk, and garlic and puree until completely blended. Add additional milk if you prefer a smoother dressing. Move mixture from food processor to a small bowl. Stir in the scallions, chives, parsley, thyme, salt, black pepper, and Tabasco if using. Taste and add additional salt and pepper if you like. Set aside.
Bring a medium saucepan half-full of water to a boil. Add asparagus pieces and cook for two minutes. Meanwhile, prepare a medium-size bowl with cold water and ice. Lift asparagus out of the water and immediately plunge into the cold water. This helps keep the asparagus from cooking any longer and keeps that nice, bright green color. Lay asparagus on paper towels to drain any excess water.
Place spring greens into a medium salad bowl. Top with asparagus, radishes, sugar snap peas, green onions, and artichoke hearts. Drizzle with ranch dressing and sprinkle with sunflower seeds. Serve.