Avocado Ranch Chopped Salad Recipe

If there’s one thing I love, it’s a salad that makes me feel like I’m winning at this whole adulting thing, and this Avocado Ranch Chopped Salad does exactly that with its rainbow of veggies and creamy avocado goodness!

I love crafting salads that bring flavor and nutrition to your plate, and my Avocado Ranch Chopped Salad is no exception. With crunchy romaine lettuce, vibrant red cabbage, and nutrient-rich kale, this salad offers a delicious texture balance.

The freshness of cherry tomatoes paired with black beans and corn gives a hearty touch, while creamy avocado and cheddar cheese add indulgence. I like finishing it with lime juice and ranch dressing for a zesty twist.

Avocado Ranch Chopped Salad Recipe Ingredients

• Romaine Lettuce: Low in calories, adds crunch and freshness.
• Red Cabbage: Rich in antioxidants, enhances color and nutrients.
• Kale: High in vitamins K, A, and C; nutrient-dense and fiber-rich.
• Avocado: Provides healthy fats, creamy texture, and added richness.
• Black Beans: High in protein and fiber, boosts satiety.
• Cherry Tomatoes: Juicy and sweet, adds vitamins C and A.
• Corn: Offers carbohydrates and sweet flavor balance.
• Cilantro: Fresh herb, enhances aromas and adds brightness.

Avocado Ranch Chopped Salad Recipe Ingredient Quantities

• 2 cups chopped romaine lettuce
• 1 cup chopped red cabbage
• 1 cup chopped kale
• 1 cup cherry tomatoes, halved
• 1 cup canned black beans, rinsed and drained
• 1 cup whole kernel corn, drained
• 1 ripe avocado, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1/3 cup ranch dressing
• Juice of 1 lime
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

How to Make this Avocado Ranch Chopped Salad Recipe

1. In a large salad bowl, combine the chopped romaine lettuce, red cabbage, and kale, mixing well to create the salad base.

2. Add the halved cherry tomatoes, rinsed black beans, and drained corn to the bowl, gently tossing the ingredients together.

3. Dice the ripe avocado and add it to the salad, mixing carefully to preserve the avocado’s texture.

4. Sprinkle the shredded cheddar cheese and chopped fresh cilantro over the salad mixture.

5. In a small bowl, whisk together the ranch dressing, lime juice, and garlic powder until well combined.

6. Pour the dressing evenly over the salad ingredients in the large bowl.

7. Gently toss the salad with salad tongs or two large spoons until all the ingredients are well coated with the dressing.

8. Season the salad with salt and pepper to taste, and toss lightly to ensure even distribution.

9. Transfer the salad to a serving platter or individual plates for presentation.

10. Serve immediately and enjoy the fresh, vibrant flavors of this Avocado Ranch Chopped Salad.

Avocado Ranch Chopped Salad Recipe Equipment Needed

1. Large salad bowl
2. Cutting board
3. Chef’s knife
4. Small bowl
5. Whisk
6. Salad tongs or two large spoons
7. Measuring cups
8. Measuring spoons
9. Serving platter or individual plates

FAQ

• Can I use another type of lettuce instead of romaine? Yes, you can substitute romaine with any leafy green that you prefer, such as iceberg or spinach.
• How can I make this salad vegan? Simply omit the cheddar cheese and use a vegan ranch dressing instead.
• What can I use instead of fresh cilantro? If you don’t like cilantro, you can use parsley or omit it entirely.
• Can I prepare this salad in advance? You can chop and prepare the vegetables in advance but add the avocado, cheese, and dressing just before serving to maintain freshness.
• What can I add for extra protein? Grilled chicken, tofu, or extra beans are great options to increase the protein content.
• Can I use frozen corn instead of canned corn? Yes, simply thaw the frozen corn before adding it to the salad.
• How can I adjust the spice level? For extra spice, add chopped jalapeños or a dash of hot sauce to the salad.

Avocado Ranch Chopped Salad Recipe Substitutions and Variations

• For romaine lettuce: Substitute with iceberg lettuce or mixed salad greens.
• For red cabbage: Use green cabbage or Napa cabbage.
• For kale: Substitute with baby spinach or arugula.
• For canned black beans: Use canned kidney beans or chickpeas.
• For shredded cheddar cheese: Substitute with Monterey Jack or Colby cheese.

Pro Tips

1. Chill the Ingredients Before assembling the salad, refrigerate all the vegetables and dressing for at least 30 minutes. This will keep the salad crisp and refreshing.

2. Massage the Kale If your kale is tough, lightly massage it with a little bit of olive oil or lime juice to soften its texture and enhance its flavor.

3. Customize the Dressing For an extra kick, consider adding a dash of hot sauce or a pinch of smoked paprika to the ranch dressing.

4. Prevent Avocado Browning To maintain the bright green color of the avocado, dice it last and also toss it immediately with a little lime juice right after cutting.

5. Add Crunch For added texture, consider topping the salad with crushed tortilla chips or toasted pumpkin seeds just before serving.