Ingredients

• Salad
  • 2 cups green cabbage, finely chopped
  • 2 cups green leaf lettuce or shaved brussels, chopped
  • 1 cup kale, stems removed and finely chopped
  • 1 cup red cabbage, finely chopped
  • 1 cup carrots, shredded
  • 1/2 cup green onions, thinly sliced
  • 1/2 cup super sweet corn kernels (fresh, frozen, or canned; if using canned, drain well)
  • 1/2 cup cheddar cheese, shredded (I use a block of cheddar and grate it fresh for best flavor)
• Avocado Ranch Dressing
  • 1 ripe avocado, mashed (about 1/2 cup pulp)
  • 1/4 cup plain Greek yogurt
  • 1/4 cup water (adjust for desired consistency)
  • 2 tbsp olive or macadamia nut oil
  • 1 tbsp lime juice (freshly squeezed for best flavor)
  • 1 tsp white wine vinegar
  • 1 tsp garlic, minced (or 1/2 tsp garlic powder)
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Directions

• In a large bowl, combine all salad ingredients; toss together
• For the dressing:
  • Scoop out and mash one ripe avocado with 1 TBSP lime juice
  • In a food processor, combine all ingredients
  • Taste the dressing and adjust with more lime juice for tang, salt for flavor, or water for a thinner texture
  • Add to salad and toss together 

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