California Salad with Jalapeno Ranch Dressing

0 Ratings

Leave a Rating

Your Rating:

Ingredients

Serves

Conversion

Metric

Imperial

3 egg boiled

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

1/4 cup chopped parsley for garnish

Dressing

1/3 cup mayonnaise

3 tbsp sour cream

1 juice of lime

1 green onion sliced

2 tbsp jalapeno finely chopped with seeds and ribs if you like it spicy

1/2 tsp garlic powder

1/2 tsp kosher salt

1/2 tsp onion powder

1/2 tsp dried dill

1/2 tsp dried parsley

1/4 tsp fresh ground pepper

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!