Low Sodium Coconut Ranch Avocado Citrus Salad

Total time30 min

Prep time20 min

Cook time0 min

Low Sodium Coconut Ranch Avocado Citrus Salad

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Ingredients

4 servings

For the coconut ranch dressing

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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2 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh chives, finely chopped
2 tbsp fresh dill, finely chopped
2 tbsp fresh parsley, finely chopped
½ tsp garlic powder
½ tsp onion powder
¼ tsp ground ginger
¼ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salad

5 oz mixed greens
2 ripe avocados, pitted, peeled, and sliced
2 navel oranges, peeled and segmented
1 grapefruit, peeled and segmented
1 small cucumber, thinly sliced
3 radishes, thinly sliced

For serving

2 tbsp fresh mint leaves, torn (optional)

Instructions

1
Open the refrigerated can of coconut milk and scoop the thick, solidified cream from the top into a small mixing bowl, leaving the watery liquid behind. You should have about 1/2 cup of thick coconut cream.
2
Add the apple cider vinegar, lemon juice, lemon zest, chives, dill, parsley, garlic powder, onion powder, ground ginger, and sea salt to the coconut cream. Whisk until smooth and well combined. Taste and adjust salt as needed. Set the dressing aside for 10 minutes to allow the herbs to bloom and the flavors to meld.

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