About this recipe
This avocado ranch chopped salad is creamy, crunchy, and absolutely addictive. The star is my life-changing avocado ranch dressing—made with ripe avocado, Greek yogurt (or vegan yogurt), a touch of mayo, lime juice, and herbs. It’s lighter and fresher than store-bought ranch, yet just as satisfying.
Unlike traditional ranch, this version is full of healthy fats, probiotics, and fresh herbs that make it taste homemade in the best way. Tossed with a crisp mix of romaine, cabbage, cucumber, and green onion, you’ve got a salad that works for weeknight dinners, meal prep lunches, or even as a crowd-pleasing side.
Why you will love this recipe
- Healthier than bottled ranch – no preservatives, just wholesome ingredients.
- Flexible – make it vegan with dairy-free yogurt and vegan mayo.
- Meal-prep friendly – dressing keeps for 3 days, salad base stays crisp.
- Multi-purpose – use leftover dressing as a dip for veggies, drizzle over tacos, or spoon onto grain bowls.
Ingredient notes
For the dressing
- Avocado, make sure it’s ripe and creamy (Hass avocado works best).
- Greek yogurt adds tang and extra protein; use vegan yogurt for a plant-based option.
- Mayo, I like Hellman’s vegan mayo or aquafaba mayo.
- Lime juice or, in a pinch, lemon juice
- Raw garlic + onion powder
- Fresh cilantro & dried dill
- Water – to thin to your desired consistency.
- Salt
For the salad
- Romaine – sturdy and crunchy, holds up to creamy dressing.
- Green cabbage – adds extra crunch and nutrition.
- English cucumber – thinly sliced for freshness.
- Green onions – mild bite that balances the creaminess.
How to make this salad
- Blend the dressing. In a blender, food processor, or immersion blender, combine avocado, yogurt, mayo, lime juice, garlic, water, onion powder, salt, and pepper. Blend until smooth. Add more water if you want it pourable. Then mix in the fresh chopped cilantro and dill.
- Prep the vegetables. Chop romaine, shred cabbage, thinly slice cucumber, and green onions.
- Assemble. Toss salad ingredients in a large bowl. Drizzle generously with avocado ranch dressing and toss again.
- Serve. Garnish with extra cilantro or cracked black pepper.
Variations
- Add protein – grilled chicken, crispy chickpeas, or baked tofu.
- Make it spicier – add a jalapeño to the dressing.
- Meal prep – store chopped veggies separately and toss with dressing before serving.
- As a dip – keep dressing thicker and serve with veggies or chips.
Home-cook to home-cook tips
- If your avocado is underripe, place it in a paper bag with a banana to ripen faster.
- This dressing thickens as it sits—whisk in a splash of water or lime juice before serving again.
Life-Changing Avocado Ranch Chopped Salad
Equipment
- 1 Blender, immersion blender or food processor
Ingredients
For the salad:
- 1 head romaine lettuce chopped
- 2 cups green cabbage shredded
- 1 English cucumber thinly sliced
- 3 green onions thinly sliced
For the avocado ranch dressing:
- 1 ripe avocado
- 1/2 cup Greek yogurt use dairy-free to make vegan
- 2 tbsp mayo I use Hellman’s vegan mayo
- 1 tbsp lime juice
- 1 clove garlic
- 2 tbsp fresh cilantro chopped
- 1 tsp dried dill
- 1/2 tsp onion powder
- 1/4 cup water more as needed to thin
- Salt and black pepper to taste
Instructions
- Make the dressing: In a blender or food processor, combine avocado, yogurt, mayo, lime juice, garlic, onion powder, salt, pepper, and water. Blend until smooth. Adjust consistency with more water if needed. Mix in the cilantro and dill.
- Prepare the vegetables: Chop romaine, shred cabbage, slice cucumber and green onions.
- Assemble the salad: Place all vegetables in a large bowl. Drizzle with avocado ranch dressing and toss until well coated.
- Serve: Garnish with extra cilantro or cracked black pepper if desired. Serve immediately.
Notes
Meal prep tip: Store the chopped veggies separately from the dressing and toss just before serving.
Storage: Dressing will keep in the fridge for up to 3 days. Stir or whisk before using again.
Variations: Add grilled chicken, crispy chickpeas, or baked tofu for protein. Blend in a jalapeño for a spicy kick.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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