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.

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