Spring Side Salad
/This Spring Side Salad is perfect as we transition out of winter. It’s great as a partner to your lunch sandwich, a BBQ dinner, or bring it to a picnic.
INGREDIENTS
Shredded Iceberg Lettuce (2 cups): Cool, crisp, and classic—the ultimate refreshing base that gives every bite that signature crunch.
Peeled Cucumber, Sliced Thin (1/4): Mild and hydrating, these thin slices add a clean, mellow layer to the mix.
Radishes, Sliced Thin (2): A peppery, snappy little addition that brings a bright bite and a pop of color.
Avocado, Rough Diced (1/2): Rich, buttery, and ultra-creamy—the perfect healthy fat to balance out the crunch.
Corn (1/2 cup): Juicy, sweet pops of gold that add a touch of sunshine and texture.
Cherry Tomatoes, Quartered (6): Bright and acidic, these little gems provide a burst of freshness in every forkful.
Large Green Olives, Sliced (3): Briny, salty, and bold—a chef-y little twist that adds a sophisticated depth.
Ranch Dressing (2 tablespoons): Cool and herbaceous, tying all the garden-fresh flavors together with a creamy finish.
Pickled Red Onion (1 tablespoon): Vibrant and tangy, these add a sharp, zesty lift that wakes up the whole bowl.
Crumbled Cotija or Feta Cheese (1 tablespoon): Salty, tangy, and just a bit funky—the perfect crumbly finish to round everything out.
HOW TO MAKE IT
Put the lettuce, cucumber, radishes, corn, tomatoes, olives and ranch dressing in a mixing bowl and mix until the vegetables are well coated by the dressing. Top with the cheese and pickled red onion. Enjoy!
Spring Side Salad
Ingredients
Instructions
- Put the lettuce, cucumber, radishes, corn, tomatoes, olives and ranch dressing in a mixing bowl and mix until the vegetables are well coated by the dressing.
- Top with the cheese and pickled red onion.
