Ingredients
Scale
- 1 Seedless Cucumber, Sliced Into Rounds
- 2 Cups of Brussels Sprouts, Sliced Into Ribbons
- 8 Green Onions, White And Green Parts Sliced Thin
- 5 Celery Ribs, Minced Finely
- 2 Green Peppers, Cut Into Slices or Diced
- 4 Cups of Spinach
- 6 Cups Of Chopped Iceberg Lettuce or Romaine
- Salt
- Pepper
- Dried Parsley
- 2 Avocados
- 2 packets of Ranch Salad Dressing Mix
- 10 ounces of Sour Cream
- 1 Cup of Rice Apple Vinegar
- A Large Handful Of Parsley, Cut the Leaves From The Stems
Instructions
- In a large bowl, toss together the chopped iceberg lettuce and spinach.
- Arrange the sliced cucumber, Brussels sprouts, green onions, celery, and green peppers on top.
- Season with salt, pepper, and dried parsley to taste.
- In a blender, combine avocados, ranch dressing mix, sour cream, and rice apple vinegar; blend until smooth.
- Gradually add parsley while blending until fully incorporated.
- Store the dressing in the fridge until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 160
- Sugar: 3g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg