Life-Changing Avocado Ranch Chopped Salad
This avocado ranch chopped salad features a creamy, homemade avocado ranch dressing tossed with crunchy romaine, cabbage, cucumber, and green onions. A healthier and fresher take on ranch that’s easy to make vegan.
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
Make it vegan: Use dairy-free yogurt and vegan mayo.
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.
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.