Natural Grocers Chopped Salad With Avocado Ranch Dressing Recipe


Fresh veggies coated in a creamy avocado ranch dressing and topped with hearty, protein-rich vegetarian toppings make this chopped salad a simple meal or side that is sure it please both vegetarians and meat eaters alike.

4 as a meal or 8 as a side salad
For the Salad
6 Natural Grocers Brand Organic Pasture-Raised Eggs
1 cup Natural Grocers Brand Bulk Walnut Halves
4 medium organic carrots, scrubbed and sliced into ¼-inch coins (If your carrots are thick, slice them in half lengthwise first)
1 medium organic cucumber, quartered lengthwise and sliced into ½-inch pieces
1 large organic red or yellow bell pepper, stem and seeds removed, and chopped into ½-inch pieces
1⁄2 pint organic cherry or grape tomatoes, sliced in half
1 small organic red onion, root end removed, halved lengthwise, and sliced into ¼-inch slices
1 (15-ounce) can Natural Grocers Brand Organic Dark Red Kidney Beans, drained and rinsed
1 head organic romaine lettuce, washed and dried, and chopped into bite-sized pieces
1 (8-ounce) block Natural Grocers Brand Organic Mozzarella or Sharp Cheddar Cheese, cut into ¼-inch cubes
For the dressing
1 medium organic avocado
4 tablespoons organic white wine vinegar
2 teaspoons Natural Grocers Brand Bulk Organic Parsley
1 teaspoon Natural Grocers Brand Bulk Organic Dill Weed
1 teaspoon Natural Grocers Bulk Organic Onion Granules
1⁄2 teaspoon sea salt
1⁄4 teaspoon Natural Grocers Bulk Organic Black Pepper
1⁄2 teaspoon Natural Grocers Brand Organic Grade A Dark Maple Syrup
2 tablespoons Natural Grocers® Brand Organic Extra Virgin Olive Oil
1⁄4 cup water
  1. Hard boil the eggs using your favorite method. Continue preparing the rest of the recipe while the eggs boil.
  2. Toast the walnuts over medium heat, stirring frequently until fragrant and very lightly browned, about 5 minutes. Transfer walnuts to a plate to cool.
  3. Make the dressing: Add all dressing ingredients to a blender or food processor and blend until smooth, adding a small amount of additional water as needed (the dressing should be fairly thick). Taste and adjust seasonings as desired. Set aside.
  4. Combine the carrots, cucumber, bell pepper, tomatoes, onion, and kidney beans in a large serving bowl.   
  5. Coarsely chop the walnuts. Peel the eggs and slice lengthwise into quarters.
  6. To serve, add the dressing to the bowl of chopped vegetables and mix well. Add the lettuce and toss until well combined. Divide the salad evenly among serving plates and top each with an equal portion of walnuts, eggs, and cheese.