Low Carb Classic Salad with Homemade Ranch Dressing
Elevate classic salad to a guilt-free indulgence with this vibrant recipe for a Low Carb Classic Salad with Homemade Ranch Dressing. Packed with crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumber, and creamy avocado, this nutrient-rich dish offers a medley of fresh, wholesome vegetables. The star of the show is the tangy, herb-infused homemade ranch dressing, crafted with buttermilk, sour cream, and fresh dill and parsley for an irresistible flavor that outshines store-bought alternatives. Ready in just 20 minutes, this keto-friendly salad is perfect for lunch, dinner, or as a refreshing side. Whether served tossed or with dressing on the side, it's a satisfying option for those seeking a low-carb lifestyle without sacrificing great taste.
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 200 grams Cherry tomatoes
- 1 medium Cucumber
- 1 small Red bell pepper
- 0.5 small Red onion
- 1 medium Avocado
- 2 tablespoons Fresh dill
- 2 tablespoons Fresh parsley
- 120 ml Sour cream
- 60 ml Mayonnaise
- 60 ml Buttermilk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil
Instructions
Wash and thoroughly dry the romaine lettuce. Chop it into bite-sized pieces and transfer to a large salad bowl.
Halve the cherry tomatoes and add them to the bowl.
Peel the cucumber if desired and slice it thinly. Add to the salad bowl.
Remove the seeds and core from the red bell pepper, then dice it into small pieces. Add to the salad.
Thinly slice the red onion and add to the salad bowl.
Cut the avocado in half, remove the pit, and scoop out the flesh. Dice it and add it to the salad.
For the ranch dressing, finely chop the fresh dill and parsley.
In a medium bowl, whisk together the sour cream, mayonnaise, and buttermilk until smooth.
Add the chopped dill and parsley, garlic powder, onion powder, salt, pepper, and lemon juice to the bowl. Whisk everything together until well combined.
Taste the dressing and adjust the seasoning with more salt or pepper if needed.
Drizzle the olive oil over the prepared salad and toss gently to coat the vegetables.
Serve the salad with the homemade ranch dressing on the side or tossed in, as desired.
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1674 mg | 73% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 31.7 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 578 mg | 44% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3202 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
