Who leaves for Turks and Caicos tomorrow but still hasn't started packing yet? This girl! Even Todd is packed...ugh, I just abhor packing. Ain't nobody got time for that! More like ain't nobody got time to cook...and that is where this salad comes in. It's ready as fast as you can whisk up a dressing and chop up some veggies! Still leaving you plenty of time to Facebook, when you should be tending to actual, important things. Also, it was 83 F degrees when I left work yesterday, so you can bet I wasn't about to turn on the oven or the stove! It's too damn hot up in here! Oh, Alaska. At least in the tropics you have a beach and surf to play in! I can't wait to be snorkeling...god, I love snorkeling...
Back to this salad though, I love cabbage and I love Thai flavors so why not combine them! Cabbage, carrots and bell pepper combine with Thai flavors including curry paste, peanut butter, soy sauce, lime juice and sesame oil for a super fast and delicious feast.
In a small bowl, combine all the sauce ingredients and whisk well, until creamy.
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Add all the salad ingredients to a large bowl and mix to combine. Add the sauce to the salad and stir well.
That's it! And don't worry about the leftovers, since cabbage holds up much better than lettuce this salad should be okay overnight in the fridge! Garnish with the peanuts and sesame seeds.
Stay away from the oven and the stove, make this and then relax. Imagine you're on the beach...
You guys! Produce On Parade has over 100 email subscribers! Am I unnecessarily excited by this? Yes, it's possible, but it's so super exciting! Okay, okay, I'll stop being a 12 year old girl...I just can't imagine there's that many people that get emails every time I post some vegan craziness. Whoopie!
Okay, now for the good stuff. This recipe seriously couldn't be easier. The only work that's needed is a little chopping and a little blending. Quick and simple! Great for those times you forgot about the family BBQ (ummm...I brought a bag of chips?) Plus, people will appreciate a salad...trust me. Especially those of the vegan variety! One can only eat so many veggie hot dogs, okay?
Leave the bag of chips at home. Instead bring this Southwestern Avocado Ranch Salad to the next surprise gathering and be the Veggie BBQ Superstar!
Combine everything excluding the toppings in a large salad bowl. Mix well.
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-- For the Avocado Ranch Dressing--
Combine all ingredients in a food processor and blend until smooth, scraping down sides as necessary.
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-- Combining the Salad and the Dressing --
I won't have leftovers: This is important and I cannot stress this enough...if you know all this delicious salad is going to be gobbled up as soon as you make it and it WILL NOT be left sitting, overnight in the fridge as leftovers then feel free to combine the dressing and the salad. Just be sure to mix the two well. However, it's a big salad and you'll probably have leftovers, especially if you're not bringing it to a gathering.
I will have leftovers: If you think you might have leftovers, DO NOT combine the salad and dressing. Just use the dressing as a condiment and add it to each serving. If the two were combined and left to sit, you'd end up with one big, mushy, watery salad. No bueno! I learned this lesson the hard way a while back! So, if it's not all eaten up, store the two separately and the salad should last for several days. The dressing might turn brown on top after a couple days but its' just the avocados and it's perfectly fine. Don't freak out, yo! It ain't no thang!
Serve topped with crushed tortilla chips, shredded mozzarella cheese, chopped cilantro and a squeeze of fresh lime juice! And be sure leave that bag of chips at home...
Southwestern Avocado Ranch Salad
Recipe Type: Entree
Author: Katie - Produce On Parade
Serves: 4-6
Leave the bag of chips at home. Instead bring this salad to the next surprise gathering and be the Veggie BBQ Superstar! Quick and easy to make.
Combine everything excluding the toppings in a large salad bowl. Mix well.
-- For the Avocado Ranch Dressing--
Combine all ingredients in a food processor and blend until smooth, scraping down sides as necessary.
-- Combining the Salad and the Dressing --
I won't have leftovers: Mix the salad and the dressing together.
I will have leftovers: If you think you might have leftovers, DO NOT combine the salad and dressing. Just use the dressing as a condiment and add it to each serving. If the two were combined and left to sit, you'd end up with one big, mushy, watery salad.
Serve topped with crushed tortilla chips, shredded mozzarella cheese, chopped cilantro and a squeeze of fresh lime juice!
