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Rainbow salad with avocado ranch dressing
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
Whip up a colorful rainbow salad with creamy avocado ranch dressing for a delicious and heart-healthy addition to your meal.
Ingredients:
  • 1 zucchini, halved crossways
  • 1 small fennel bulb, trimmed
  • 1 large carrot
  • 1 bunch red radish, trimmed
  • 1 very small gala apple
  • 1 bunch baby beetroot, trimmed
  • 62.50 ml roughly chopped pecans, toasted
  • 125.00 ml fresh flat-leaf parsley leaves
  • 40.00 ml fresh dill sprigs
  • 40.00 ml pepitas, toasted
  • 1 avocado, halved
  • 195.00 gm buttermilk
  • 20.00 ml roughly chopped fresh chives
  • 1 small garlic clove, peeled, quartered
  • 5.90 gm dijon mustard
  • 4.50 gm sugar
Instructions:
  • For elegant ribbons, slice zucchini and fennel lengthwise using the slicing blade attachment on a food processor. Plate and serve.
  • Slice the carrot, radish, and apple into rounds and arrange them on a plate. Repeat the process with the beetroot.
  • For the avocado ranch dressing, blend avocado, buttermilk, chives, garlic, mustard, and sugar in a food processor until smooth. Season generously with salt and pepper.
  • In a stylish bowl, artfully combine vegetables, pecans, parsley, dill, and pepitas. Generously drizzle with dressing and present for a delightful serving experience.

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