Jalapeño Ranch Salad with Tomatoes, Avocado & Peanuts

Jalapeño Ranch Salad

with Tomatoes, Avocado & Peanuts

20 MIN
$13.99 2-4 Servings
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From the Test Kitchen

This delicious salad is packed with flavor thanks to our pickled jalapeño-ranch dressing—perfectly balanced by bites of creamy avocado, arugula, spinach, and a duo of crunchy, toasted peanuts and pepitas.
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Dietary Information

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

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    420 Cals (est.)
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Nutrition Label
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fresh
ingredients
Jalapeño Ranch Salad with Tomatoes, Avocado & Peanuts
Title
  • 3 oz Baby Spinach
  • 2 oz Arugula
  • 4 oz Grape Tomatoes
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Tbsps Crème Fraîche
  • 2 Scallions
  • 3 Tbsps Ranch Dressing
  • 1 Avocado
  • 1 Lemon
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Raw Pepitas
step-by-step
instructions
1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the ranch dressing, crème fraîche, sliced white bottoms of the scallions, and as much of the chopped pepper as you’d like. Taste, then season with salt and pepper if desired.

2 Toast the peanuts & pepitas

In a small pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the peanuts and pepitas; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned and toasted. Turn off the heat.

3 Make the salad & serve your dish

To the bowl of dressing, add the spinach, arugula, and halved tomatoes; toss to combine. Serve the salad topped with the diced avocado, sliced green tops of the scallions, and toasted peanuts and pepitas. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the ranch dressing, crème fraîche, sliced white bottoms of the scallions, and as much of the chopped pepper as you’d like. Taste, then season with salt and pepper if desired.

2 Toast the peanuts & pepitas

In a small pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the peanuts and pepitas; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned and toasted. Turn off the heat.

3 Make the salad & serve your dish

To the bowl of dressing, add the spinach, arugula, and halved tomatoes; toss to combine. Serve the salad topped with the diced avocado, sliced green tops of the scallions, and toasted peanuts and pepitas. Enjoy!

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