As the weather warms, I gravitate toward chilled soups and big salads — meals that cool you from the inside out. Some days are so hot that a refreshing bowl or plate is the only thing that feels right.
It took a while to convince Cheryl that a salad with hearty ingredients can be a full meal, but over the years I’ve learned a few tricks to make salads irresistible. One of the most important is to include at least half romaine, since that’s the lettuce she prefers. A chopped salad with a protein she likes and the perfect amount of dressing makes all the difference.
When I bought my first salad spinner back in the ’90s it changed how I approached salads. No more wrapping wet lettuce in a towel and waiting forever — a spinner gives you quick, dry greens that stay crisp longer. My first spinner used a pull-string to spin and, predictably, it didn’t last very long.
I love my OXO salad spinners and have two sizes: a large one for dinner salads and a smaller one for everyday use. The big pump makes spinning effortless, and the smaller spinner has a lid so you can store cleaned lettuce right in the fridge. When I bring romaine home I wash and spin it immediately, then chop and store it. Making salad prep easy means you’re more likely to choose a salad over takeout.
This dressing was inspired by a weekend at Eat Write Retreat where the California Avocado Commission hosted an avocado-focused dinner. I came home with a bag of avocados and plenty of ideas — including this oil-free avocado ranch. Avocado’s creamy, delicate flavor makes it an ideal base for a dressing, and using it eliminates the need for added oil. The result is a smooth, rich dressing that’s vegan, gluten-free, and soy-free.
This simple salad is built from two chopped romaine hearts, one grated carrot, and about half a container of Beyond Meat Chicken-free Strips. They make a great gluten-free, plant-based protein and we often keep some on hand for summer salads. Leftovers are perfect for sandwiches, too.
No-Added Oil Avocado Ranch Dressing
3
10 minutes
10 minutes
Ingredients
- 1 medium avocado
- 4 tablespoons unsweetened nondairy milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 3/4 teaspoon granulated garlic
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1/4 to 1/2 teaspoon salt, to taste
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
Instructions
- Scoop the avocado flesh into a small bowl and mash until smooth.
- Add the nondairy milk, apple cider vinegar, lemon juice, and spices.
- Stir until well combined. If the dressing is too thick, add nondairy milk one tablespoon at a time until you reach the desired consistency. For a smoother texture, blend the ingredients in a food processor or blender.
Notes
If you prefer a thinner dressing, add additional nondairy milk a tablespoon at a time. Blending the dressing will create a silkier result.
Nutrition Information
Amount Per Serving
Calories 127Saturated Fat 2gSodium 230mgCarbohydrates 8gFiber 5gSugar 1gProtein 2g
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