Description

Spring Veggie Salad with Creamy Avocado Ranch Ingredients Salad: 1 small bunch asparagus (washed and cut into 2-inch sections (about 1/2 cup chopped)) 4 cups spring baby greens (well-dried) 3 - 4 small radishes (sliced) 1/2 cup sugar snap peas (cut into 1/2-inch pieces) 4 - 5 green onions (sliced) 1 5.5 ounce jar artichoke hearts (drained) Sunflower seeds Dressing: 1 avocado (about 1 cup chopped) 2 teaspoons fresh lemon juice 1/2 cup Greek yogurt (I use 2% for this dressing, but whole-milk Greek yogurt or sour cream would work too) 1/3 cup milk 1 small garlic clove (finely minced) 1 tablespoon minced chopped scallions 1/4 cup minced fresh chives 1/4 cup minced fresh parsley 1/4 teaspoon dried thyme (or 1/2 teaspoon fresh) 1/2 teaspoon salt + more to taste Freshly ground black pepper Couple dashes of Tabasco sauce (optional) Instructions Make the dressing