Paleo Garden Salad with Ranch Dressing
Elevate your salad game with this refreshing and wholesome Paleo Garden Salad with Ranch Dressing, a perfect blend of fresh, vibrant vegetables and a creamy, dairy-free dressing that's bursting with flavor. Packed with garden-fresh ingredients like mixed greens, cherry tomatoes, crunchy cucumbers, and creamy avocado, this salad is topped with toasted almond slices for an irresistible crunch. The homemade paleo ranch dressing, crafted from coconut milk, zesty lemon juice, and a blend of savory herbs and spices, takes this dish to the next level while staying gluten-free and dairy-free. Ready in just 15 minutes, this hearty, nutrient-rich salad is perfect as a light lunch, a satisfying side, or a crowd-pleasing addition to your paleo meal plan.
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Recipe Information
Ingredients
- 6 cups Mixed greens (spinach, arugula, romaine)
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.25 medium Red onion
- 2 medium Carrots
- 1 large Avocado
- 0.25 cup Almonds (sliced)
- 0.25 cup Fresh parsley
- 0.5 cup Coconut milk (full-fat, canned)
- 2 tablespoons Lemon juice
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 teaspoon Dried dill
- 1 teaspoon Dried chives
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the salad ingredients. Rinse and dry the mixed greens and place them in a large salad bowl.
Slice the cherry tomatoes in half and add them to the bowl.
Peel the cucumber, cut it in half lengthwise, scoop out the seeds, and slice it into half-moons. Add to the bowl.
Thinly slice the red onion and shred the carrots using a box grater or food processor. Add both to the salad bowl.
Cut the avocado in half, remove the pit, and cube the flesh. Add the avocado cubes to the salad bowl.
Chop the fresh parsley and sprinkle it over the salad.
To prepare the Paleo Ranch dressing, in a small mixing bowl whisk together coconut milk, lemon juice, garlic powder, onion powder, dried dill, dried chives, salt, and black pepper until well blended.
Taste the dressing and adjust seasoning if necessary, considering the flavor preference for saltiness or tang.
Drizzle the dressing over the salad and gently toss to combine all ingredients well with the dressing.
Top the salad with sliced almonds for an added crunch just before serving.
Serve the salad immediately and enjoy this fresh Paleo-friendly dish.
Nutrition Facts
Calories |
945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 22.9 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3407 mg | 72% | |
*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.
