Vegetarian BBQ Chopped Salad
greek yogurt ranch dressing
This colorful salad features leftover Vegetarian BBQ and lots of fresh summer produce. We top it with creamy Greek yogurt ranch that is every bit as crave-worthy (but much lighter) than the original!
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Proteins
Cuisines
Ingredients
Vegetarian BBQ Chopped Salad:
- Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g) - 2 cups
- Cooking oil - 1 Tbsp
- Cucumbers - 1 , chopped
- Tomatoes - 2 , chopped
- Lettuce, boston or romaine - 6 oz , chopped
- Avocados - 1 , chopped
- Leftover vegetarian BBQ (from Mon) - 3 cups
Greek Yogurt Ranch Dressing:
- Chives - 1 Tbsp , chopped
- Greek yogurt, plain - 3/4 cup
- Mayonnaise - 1 Tbsp
- Lemon juice - 1/2 tsp
- Dijon mustard - 1/2 tsp
- Honey - 1/2 tsp
- Hot sauce (opt) - 1/2 tsp
Prep
- Cook corn - Prep corn as directed. Heat a skillet over medium heat. Add oil and cook corn just until tender ~2 minutes. Season with salt. (Can be done up to 3 days ahead)
- Make dressing - Chop chives. Whisk together chives, yogurt, mayonnaise, lemon juice, mustard, honey and hot sauce (if using). (Can be done up to 3 days ahead)
- Cucumbers / Tomatoes / Lettuce - Prep as directed. (Can be done up to 1 day ahead)
- Avocados - Prep as directed.
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Make
- Reheat leftover vegetarian BBQ (from Monday) in the microwave or on the stovetop, if desired.
- Whisk dressing and check consistency (if too thick, whisk in a very small amount of water; if too thin, whisk in a bit of mayonnaise until smooth). Season with salt and pepper.
- Assemble salads by topping lettuce with corn, cucumbers, tomatoes, avocados and vegetarian BBQ. Top salad with dressing and serve!
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