Avocado & Buttermilk Ranch Salad with Garlic-Herb Croutons

Avocado & Buttermilk Ranch Salad

with Garlic-Herb Croutons

30 MIN
$21.99 2-4 Servings
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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.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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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

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!

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