Low Sodium Classic Salad with Homemade Ranch Dressing
Elevate your salad game with this vibrant and heart-healthy recipe for Low Sodium Classic Salad with Homemade Ranch Dressing! Packed with crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumber, and colorful red bell peppers and carrots, this nutrient-rich dish is a feast for both the eyes and the palate. Creamy avocado adds a touch of indulgence, while the homemade ranch dressing delivers bold flavor with Greek yogurt, almond milk, and a medley of herbs like dill and parsley—all without the excess sodium. Ready in just 20 minutes, this refreshingly wholesome salad is perfect as a light lunch, side dish, or health-conscious dinner option. Plus, it's completely customizable and great for meal prepping. Searching for a flavorful low sodium recipe? This classic salad will become your go-to!
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 unit Cucumber
- 1 unit Red bell pepper
- 1 unit Carrot
- 1 unit Avocado
- 1 cup Plain Greek yogurt
- 1 cup Unsweetened almond milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon Dried dill
- 1 tablespoon Dried parsley
- 0.5 teaspoon Black pepper
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Lemon juice
Instructions
Wash and dry the romaine lettuce. Tear or chop into bite-sized pieces and place in a large salad bowl.
Halve the cherry tomatoes and add them to the salad bowl.
Peel and slice the cucumber into thin rounds, then add to the bowl.
Slice the red bell pepper into thin strips and add to the salad.
Peel and grate the carrot over the salad for added texture.
Cut the avocado in half, remove the pit, and dice the flesh. Add to the salad just before serving to prevent browning.
In a separate mixing bowl, combine the Greek yogurt and almond milk. Stir until smooth to create the base for the dressing.
Add the garlic powder, onion powder, dried dill, dried parsley, black pepper, apple cider vinegar, and lemon juice to the yogurt mixture. Whisk thoroughly until combined.
Taste the dressing and adjust with more pepper or lemon juice if desired.
Pour the ranch dressing over the salad just before serving and toss gently to combine.
Serve immediately and enjoy your flavorful, low sodium salad.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 366 mg | 16% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 27.2 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 968 mg | 74% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2924 mg | 62% | |
*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.
