Crisp Veggie Salad with Corn and Avocado
Ingredients
| Buttermilk ranch dressing or bottled | ||
| 1 and 1/2 cups corn kernels | ||
| 1/2 cup peas | ||
| 1 avocado, cut into half inch chunks | ||
| 1/2 cup carrots, sliced in coins | ||
| 1/2 cup grape tomatoes, cut in half | ||
| 1//2 cup green peppers, chopped | ||
| 1/2 cup yellow or orange bell peppers, chopped | ||
| 1/2 cup cucumber, chopped | ||
| 1/2 cup red onion, chopped | ||
| 2 tbs parsley, chopped | ||
| 1 tbs chives, chopped | ||
| 1 tbs lemon juice | ||
| zest from 1 lemon | ||
| kosher salt and fresh cracked black pepper to taste |
This is a healthy rainbow-colored salad. You may use store brought or homemade salad dressing.
Directions:
- Add all of the chopped vegetables to a large bowl.
- Add the lemon juice, zest and season with salt and pepper.
- Add 1/4 cup of buttermilk ranch dressing and mix well
- Chill for 30 minutes then serve.
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