California Salad with Jalapeno Ranch Dressing
This California Salad is fresh and lively with sunny eggs, crunchy veggies and a creamy dressing.
Servings: 4 servings
Calories: 389kcal
Equipment
Ingredients
Salad
- 1 head Romaine lettuce
- 1 medium English cucumber thinly sliced
- 1 cup snap peas cut into 1-inch pieces
- 3 green onions sliced
- 1 cup celery sliced
- 2 avocados sliced
- 3 eggs boiled with “jammy” yolks, sliced into quarters
- 1/4 cup chopped parsley for garnish
Dressing
- 1/3 cup mayonnaise
- 3 Tbsp sour cream
- Juice of 1 lime
- 1 green onion sliced
- 2 Tbsp jalapeno finely chopped with seeds and ribs if you like it spicy
- 1 clove garlic or ½ tsp garlic powder
- 1/2 tsp Kosher salt
- 1/2 tsp onion powder
- 1/2 tsp dried dill
- 1/2 tsp dried parsley
- ¼ tsp fresh ground pepper
Instructions
- To cook the eggs using an Instant Pot: set the time for 3 minutes and natural release for 2 minutes. Then quick release.
- To cook the eggs in the traditional method: place the eggs in a pot with a lid, pour in cool water until the eggs are fully submerged. Bring the pot to a boil over high heat. Once the water is at a rolling boil, turn off the heat, cover and allow the eggs to sit in the water for 6 minutes for medium boiled.
- After cooking the eggs using either method, place them in a bowl filled with ice and water to stop the cooking process. Then drain and keep them in the refrigerator until you are ready to use them.
- To make the dressing, combine all the ingredients into a large measuring cup. Using an immersion blender or traditional blender, blend until smooth. Cover and store in the refrigerator until ready to use.
- To make the salad, wash the Romaine lettuce. Tear the leaves into bite size pieces and place in a large salad bowl. Add the sliced cucumber, snap peas, green onions, celery, and avocados to the bowl.
- Spoon as much of the dressing as you like into the bowl and gently toss to coat. You can add more dressing, but you can’t take it away, so add a little at a time until you get the desired consistency.
- Place the sliced eggs on top of the tossed salad and sprinkle the chopped parsley over the top.
- Serve immediately. Enjoy!
Video
Notes
See the post for more information and tips.
Nutrition
Serving: 1 | Calories: 389kcal | Carbohydrates: 17g | Protein: 9g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Trans Fat: 0.05g | Cholesterol: 136mg | Sodium: 494mg | Potassium: 874mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1986IU | Vitamin C: 45mg | Calcium: 96mg | Iron: 3mg