Avocado & Buttermilk Ranch Salad with Garlic-Herb Croutons

Avocado & Buttermilk Ranch Salad

with Garlic-Herb Croutons

30 MIN
$21.99 2-4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This crowd-pleasing salad features butter lettuce, cucumbers, avocado, and quick-pickled onion tossed with crunchy buttered croutons, then drizzled with a creamy buttermilk-ranch dressing.
CLICK FOR RECIPE CARD

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Avocado & Buttermilk Ranch Salad with Garlic-Herb Croutons
Title
  • 2 heads Butter Lettuce
  • 1 Small Baguette
  • 1 Avocado
  • 1 Red Or Yellow Onion
  • 2 Persian Cucumbers
  • 1 bunch Chives
  • 3 Tbsps Ranch Dressing
  • ¼ cup Buttermilk
  • 1 oz Garlic & Herb Flavored Butter
  • 1 Tbsp Sherry Vinegar
  • 1 Tbsp Sugar
step-by-step
instructions
1 Make the croutons

Place an oven rack in the center of the oven, then preheat to 450°F. Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Large dice the baguette. Transfer to the bowl of melted butter; season with salt and pepper. Toss to coat. Reserving the bowl, transfer to a sheet pan; arrange in an even layer. Toast in the oven 6 to 8 minutes, or until browned and crispy. Transfer to the reserved bowl.

2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. In a medium bowl, whisk together the sugar and vinegar until the sugar has dissolved; add the sliced onion and season with salt and pepper. Stir to combine. Set aside to pickle, stirring occasionally, at least 10 minutes. Cut off and discard the root ends of the lettuce; roughly chop the leaves. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then thinly slice. Halve the cucumbers lengthwise, then thinly slice crosswise. Thinly slice the chives.

3 Make the salad & serve your dish

To the bowl of croutons, add the chopped lettuce, sliced avocado, sliced cucumbers, and pickled onion (reserving the bowl of pickling liquid). Toss to combine. To the bowl of reserved pickling liquid, add the buttermilk and ranch dressing; season with salt and pepper. Stir to combine. Serve the salad drizzled with the buttermilk-ranch dressing. Garnish with the sliced chives. Enjoy!

Tips from Home Chefs

See Plans

Avocado & Buttermilk Ranch Salad

1 Make the croutons

Place an oven rack in the center of the oven, then preheat to 450°F. Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Large dice the baguette. Transfer to the bowl of melted butter; season with salt and pepper. Toss to coat. Reserving the bowl, transfer to a sheet pan; arrange in an even layer. Toast in the oven 6 to 8 minutes, or until browned and crispy. Transfer to the reserved bowl.

2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. In a medium bowl, whisk together the sugar and vinegar until the sugar has dissolved; add the sliced onion and season with salt and pepper. Stir to combine. Set aside to pickle, stirring occasionally, at least 10 minutes. Cut off and discard the root ends of the lettuce; roughly chop the leaves. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then thinly slice. Halve the cucumbers lengthwise, then thinly slice crosswise. Thinly slice the chives.

3 Make the salad & serve your dish

To the bowl of croutons, add the chopped lettuce, sliced avocado, sliced cucumbers, and pickled onion (reserving the bowl of pickling liquid). Toss to combine. To the bowl of reserved pickling liquid, add the buttermilk and ranch dressing; season with salt and pepper. Stir to combine. Serve the salad drizzled with the buttermilk-ranch dressing. Garnish with the sliced chives. Enjoy!

Browse Steps
1 of 3