Grilled Veggie Salad With Avocado Ranch Recipes

ROASTED VEGGIE SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.
• Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
• To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.
• To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the Avocado Dressing and serve!
• Enjoy!

AVOCADO RANCH SALAD DRESSING

Steps:

• Mash avocado in a bowl, then stir in mayonnaise, sour cream, buttermilk, and vinegar. Sprinkle with salt, parsley, dill, onion powder, and garlic powder. Stir until well blended, chill until ready to serve.

GRILLED MANGO & AVOCADO SALAD

Steps:

• Cut a thin slice off the bottom of each mango. Standing mango upright, slice off a large section of flesh, cutting close to the pit. Rotate and repeat until all flesh is removed., Brush mangoes with canola oil; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until lightly browned, turning once. Remove from heat; cool slightly. Cut into 3/4-inch cubes., Meanwhile, in a large bowl, whisk lime juice, olive oil, sesame seeds, salt and, if desired, cilantro and mint. Add mangoes, cucumbers and avocados; toss to coat. Refrigerate until serving.

SPRING VEGGIE SALAD WITH CREAMY AVOCADO RANCH

Steps:

• Make the dressing. In a food processor, whir the avocado and lemon juice until smooth. Add the Greek yogurt, milk, and garlic and puree until completely blended. Add additional milk if you prefer a smoother dressing. Move mixture from food processor to a small bowl. Stir in the scallions, chives, parsley, thyme, salt, black pepper, and Tabasco if using. Taste and add additional salt and pepper if you like. Set aside.
• Bring a medium saucepan half-full of water to a boil. Add asparagus pieces and cook for two minutes. Meanwhile, prepare a medium-size bowl with cold water and ice. Lift asparagus out of the water and immediately plunge into the cold water. This helps keep the asparagus from cooking any longer and keeps that nice, bright green color. Lay asparagus on paper towels to drain any excess water.
• Place spring greens into a medium salad bowl. Top with asparagus, radishes, sugar snap peas, green onions, and artichoke hearts. Drizzle with ranch dressing and sprinkle with sunflower seeds. Serve.