Creamy Avocado Ranch Salad Bowl (Printable)

Vibrant salad with creamy avocado ranch dressing, grilled corn, and crisp fresh vegetables for a satisfying meal.

# What You’ll Need:

→ Salad Components

01 - 4 cups mixed salad greens (romaine, spinach, arugula blend)
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, sliced
04 - 1/2 small red onion, thinly sliced
05 - 1/2 cup shredded carrots
06 - 1/4 cup radishes, thinly sliced
07 - 2 large ears sweet corn, husked
08 - 1 tablespoon olive oil
09 - 1 large avocado, diced
10 - 1/4 cup fresh cilantro leaves

→ Avocado Ranch Dressing

11 - 1 ripe avocado
12 - 1/2 cup Greek yogurt
13 - 2 tablespoons mayonnaise
14 - 2 tablespoons fresh lemon juice
15 - 1 clove garlic, minced
16 - 2 tablespoons chopped fresh chives
17 - 2 tablespoons chopped fresh dill
18 - 2 tablespoons chopped fresh parsley
19 - 1/4 cup buttermilk
20 - 1/2 teaspoon onion powder
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper

# How-To Steps:

01 - Preheat grill or grill pan over medium-high heat.
02 - Brush corn ears lightly with olive oil. Grill, turning occasionally, until charred and tender, approximately 8–10 minutes. Remove from heat and cool slightly.
03 - Using a sharp knife, slice grilled corn kernels off the cob.
04 - Combine avocado, Greek yogurt, mayonnaise, lemon juice, garlic, chives, dill, parsley, buttermilk, onion powder, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Adjust consistency with additional buttermilk if necessary.
05 - Arrange mixed greens, cherry tomatoes, cucumber, red onion, carrots, radishes, grilled corn, and diced avocado in a large salad bowl.
06 - Drizzle with creamy avocado ranch dressing. Toss gently to combine or serve dressing on the side. Garnish with fresh cilantro leaves if desired.

# Expert Advice:

01 -
  • The homemade avocado ranch dressing comes together in minutes and tastes infinitely better than anything from a bottle
  • Grilled corn adds a smoky sweetness that transforms an ordinary salad into something extraordinary
  • Everything can be prepped ahead, making it perfect for busy weeknight dinners or weekend meal prep
02 -
  • The dressing will thicken in the refrigerator. Thin it with a splash of buttermilk or water before serving.
  • Grilled corn can be made up to two days ahead. Keep it refrigerated in an airtight container.
  • If you're not serving this immediately, wait to add the avocado and dressing until right before eating.
03 -
  • If your avocado isn't quite ripe, add an extra tablespoon of mayonnaise to the dressing for creaminess.
  • Room temperature vegetables absorb dressing better than cold ones. Let your prepped ingredients sit out for 15 minutes before assembling.
  • A squeeze of fresh lime juice over the whole salad right before serving brightens all the flavors.

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