Crisp Veggie Salad with Corn and Avocado
|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.
- 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.