Sriracha Ranch Salad
Try this Sriracha Ranch Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 large avocado diced
- 1/4 cup fresh cilantro chopped
- for the salad:
- for the dressing:
- 1 cucumber, chopped
- 1/4 red onion sliced
- 2 tablespoons sriracha sauce
- 6 cups spring greens mix or a mix of arugula and fresh sp
- 1-2 cups cherry tomatoes halved
- 2 cups crispy crunchy ranch chickpeas (sub with croutons if preferred)
- 3/4 cup bold sriracha blue diamond almonds chopped
- 1/2 cup plain greek yogurt (i used organic nonfat)
- 2 tablespoons organic mayo (use additional greek yogurt if preferred)
- 1/2 cup almond breeze almondmilk (or other preferred milk
- 2 tablespoons homemade ranch seasoning
- Carbohydrate 4.58800000000776 g
- Cholesterol 0 mg
- Fat 7.4129500000011 g
- Fiber 3.42624990314837 g
- Protein 1.0778250000045 g
- Saturated Fat 1.07435000000003 g
- Serving Size 1 1 Serving (58g)
- Sodium 5.50750000009722 mg
- Sugar 1.16175009685939 g
- Trans Fat 0.464900000000404 g
- Calories 82 calories
Combine all salad ingredients in a large serving bowl or divide ingredients into 4-5 bowls. Combine all salad dressing ingredients in a jar with a lid and shake vigorously. Pour dressing over salad and serve.
