Best Spring Veggie Salad With Creamy Avocado Ranch Recipes
GRILLED VEGGIE SALAD WITH AVOCADO RANCH
Steps:
- For the avocado ranch dressing: Add the avocado, buttermilk, mayonnaise, lemon juice, chives, dill and parsley to the jar of a blender and puree until smooth and bright green. Set aside.
- For the salad: Heat a grill or grill pan over medium-high heat. Drizzle each ear of corn, peppers and green beans with olive oil, then sprinkle with a pinch of salt and a few grinds of black pepper. Add the vegetables to the grill in a single layer. Grill on all sides until char marks begin to appear, a few minutes. Remove vegetables from the grill and set aside. When the corn is cool enough to handle, slice kernels off the cob.
- Put the romaine into a large salad bowl along with the cherry tomatoes, onions, green beans, corn, peppers, 1 teaspoon salt and a generous amount of black pepper. Drizzle all of the dressing over the top and toss until well combined. Sprinkle with more chives, dill and parsley before serving, if desired.
ROASTED VEGGIE SALAD WITH AVOCADO DRESSING RECIPE BY TASTY
Here's what you need: red bell pepper, butternut squash, brussels sprouts, dried oregano, salt, black pepper, olive oil, mixed greens, avocado, garlic, lime, olive oil, salt, black pepper
Provided by Spencer Kombol
Categories Sides
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.
- Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
- To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.
- To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the Avocado Dressing and serve!
- Enjoy!
Nutrition Facts : Calories 392 calories, Carbohydrate 33 grams, Fat 29 grams, Fiber 10 grams, Protein 6 grams, Sugar 7 grams
SPRING VEGGIE SALAD WITH CREAMY AVOCADO RANCH
A simple bed of spring baby greens holds sugar snap peas, sliced scallions, tender asparagus, tangy marinated artichoke hearts, and snappy radishes. A drizzle of garlicky avocado ranch and a sprinkle of sunflower seeds completes the scene.
Provided by Kare for Kitchen Treaty
Time 17m
Number Of Ingredients 19
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.
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