Garden Salad With Ranch Recipe

Wash and dry greens

Rinse the mixed salad greens thoroughly under cold water. Use a salad spinner or clean kitchen towel to dry completely so the dressing will cling to the leaves. Place the dried greens in a large salad bowl.

Prepare tomatoes

Rinse the cherry tomatoes and pat dry. Halve them (or quarter if large) and add to the bowl with the greens.

Slice cucumber

Peel if desired. Cut the cucumber lengthwise and remove seeds if watery, then slice into half-moons about 1/4-inch thick. Add to the bowl.

Chop bell pepper

Core and seed the red bell pepper, then cut into thin strips or small dice about 1/4-inch pieces. Add to the bowl.

Shred carrots

If not using pre-shredded, peel and grate the carrot(s) on the large holes of a box grater or julienne thinly. Add to the bowl.

Thinly slice red onion

Peel and slice the red onion into very thin half-moons. If onion is strong, soak slices in cold water for 5 minutes, drain and pat dry before adding to the bowl.

Combine base

In a medium bowl, whisk together 1/2 cup mayonnaise and 1/2 cup plain Greek yogurt until smooth.

Add buttermilk and seasonings

Whisk in 1/4 cup buttermilk (or milk + 1 tsp lemon juice) to loosen the dressing, then add the minced garlic, 1 tbsp chopped parsley, 1 tbsp chopped chives, 1 tsp dried dill, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Stir until well combined.

Adjust texture and flavor

Taste and adjust seasoning. If you prefer thinner dressing, add up to 2 tablespoons more buttermilk. If you like it tangier, add another 1/2 tsp lemon juice or a pinch of sugar to balance.

Chill

Cover and refrigerate the dressing for at least 15 minutes to let flavors meld (up to 24 hours). Stir before serving.

Toast seeds or nuts (optional)

If using sunflower seeds or walnuts, heat a small dry skillet over medium heat and toast seeds or chopped walnuts for 2–3 minutes, stirring frequently, until fragrant and lightly browned. Let cool.

Prepare avocado

If using avocado, slice just before serving to prevent browning. Halve, remove pit, peel and slice or dice. Toss gently with a squeeze of lemon if desired.

Combine and toss

Add the croutons, crumbled feta or shredded cheddar, and toasted seeds/nuts to the bowl with the dressed vegetables. Pour dressing over the salad—start with about 1/3 to 1/2 cup of dressing for the full bowl, then gently toss to coat. Add more dressing to taste.

Serve

Top with sliced avocado, if using. Divide the salad among 4 plates or bowls and serve immediately so greens stay crisp.