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Ingredients
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Salad greens & vegetables
Avocado Ranchera Salsa
Optional garnish & add-ins
Method
Salad greens & vegetables
- 1
Prepare greens and vegetables
Wash and spin dry the mixed spring greens thoroughly. Place greens in a large serving bowl and refrigerate until ready to assemble. Halve the cherry tomatoes, thinly slice the radishes and cucumber, finely slice the red onion into half-moons, and pick the cilantro leaves from stems. Halve the avocado (from this section), remove the pit, slice thinly or cube, and toss gently with 1 teaspoon lime juice to prevent browning; reserve for plating.
Avocado Ranchera Salsa
- 2
- 3
Combine salsa ingredients
In a medium bowl combine the mashed avocado, chopped roma tomato, chopped tomatillo (if using), finely chopped onion, cilantro, and jalapeño. Add minced garlic, ranch-style seasoning (or prepared ranch dressing), lime juice, and olive oil. Stir gently to combine. Season with kosher salt and black pepper. If the mixture is too thick for drizzling, whisk in up to 2 tablespoons of water, 1 tablespoon at a time, until you reach a spoonable but slightly pourable consistency suitable for dressing a salad.
- 4
Adjust and rest
Taste and adjust seasoning — add more lime juice for brightness, salt for depth, or jalapeño for heat. Let the salsa sit 5–10 minutes at room temperature to meld flavors before dressing the salad.
Assemble salad & serve
- 5
Gently toss the chilled mixed greens with cherry tomatoes, radishes, cucumber, red onion, and cilantro in the large bowl. Add the reserved sliced or cubed avocado and gently fold to distribute without mashing.
- 6
Spoon the Avocado Ranchera Salsa over the salad — use 1/2 to 3/4 of the salsa to dress the greens, tossing lightly to coat. Reserve the remainder at the table for additional topping.
- 7