Spicy Avocado Salad
A bright and creamy avocado salad with a spicy ranch dressing, perfect for quick dinners or as a vibrant side at gatherings.
Ingredients
Salad Base
- 5 cups mixed greens (any blend)
- 1 large avocado, diced ripe but firm
- 1 cup cherry tomatoes, halved
- 1 cup corn canned or frozen; thawed
- 1/2 cup red onion, thinly sliced soak briefly in cold water for milder flavor
- 1/2 cup shredded carrots or julienned for texture
- 1 cup cooked chicken or beans optional; use shredded rotisserie chicken or drained canned black beans for vegetarian option
Spicy Ranch Dressing
- 1/2 cup mayonnaise use light mayo for fewer calories
- 1/4 cup sour cream Greek yogurt works as a tangier, higher-protein swap
- 1 tablespoon hot sauce adjust to taste; start with 1 tsp if you prefer mild
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Preparation
- Add mixed greens to a large bowl.
- Gently fold in diced avocado, halved cherry tomatoes, corn, sliced red onion, and shredded carrots.
- If using, add cooked chicken or beans now.
Making the Dressing
- In a small bowl, whisk together mayonnaise, sour cream (or yogurt), hot sauce, garlic powder, salt, and pepper until smooth.
- Taste and adjust hot sauce or seasoning.
Finishing Touch
- Drizzle the spicy ranch over the salad.
- Toss very gently so the avocado doesn’t mash; a few folded turns is enough to coat everything.
- Plate immediately and serve.
Notes
Best consumed fresh. Keep leftovers in an airtight container for up to 24 hours. Store dressing separately to avoid soggy greens.