Chopped Salad with Avocado & Ranch Dressing

Chopped Salad

with Avocado & Ranch Dressing

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lunch

Lunch Leafy Greens Hearty Vegetables Salad American Nut-Free Winter Recipes Summer Recipes Spring Recipes Quick and Easy Fall Recipes 10 minutes or less
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
660
FAT
43g
CARBOHYDRATES
47g
PROTEIN
9g

MAIN INGREDIENTS

  1. 4 oz grape tomatoes
  2. 1 avocado
  3. 8 oz kale beet blend
  4. ¼ cup vegan ranch dressing
  5. ¼ cup sunflower seeds
  6. 4 oz multigrain croutons
Allergens: soy, wheat
Nutrition

INSTRUCTIONS

1
Prepare the salad
Halve the grape tomatoes. Halve the avocado, remove the pit and dice the flesh. Add the kale beet blend, and a pinch of salt and pepper to a large bowl. Toss well.
2
Serve
Divide the kale and beet salad into 2 servings. Top with tomatoes, diced avocado, sunflower seeds, and multigrain croutons. When you’re ready to eat, add ½ of the ranch dressing to each serving.