Place greens from salad kit in a large food processor or blender, reserving corn and cheese packets for another use.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This recipe is like green goddess meets pesto meets your new favorite dip. Give this quick and easy recipe a try and you'll understand why it's trending!
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12.8-oz.) pkg. avocado ranch chopped salad kit | ||
| 1 medium cucumber, peeled and chopped | ||
| 1 c. green onions, sliced | ||
| 1 ripe avocado, seeded, peeled, and coarsely chopped | ||
| 1 c. fresh basil leaves, lightly packed | ||
| ⅓ c. Hy-Vee chopped walnuts | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 2 clove(s) garlic, minced | ||
| 1 tsp. Hy-Vee salt | ||
| Tostitos restaurant style hint of lime tortilla chips, for serving |
Things To Grab
- Food processor or blender
- Large bowl
Directions
Add cucumber, green onions, and avocado. Cover and pulse 2 to 3 times or until coarsely chopped. Transfer to large bowl; set aside.
Place avocado ranch dressing from salad kit in food processor. Add basil, walnuts, olive oil, garlic, and salt in food processor; cover and pulse until smooth.
Pour dressing over salad mixture in bowl; stir to coat. Serve with chips for dipping, if desired.
Nutrition facts
Servings
90 Calories per serving
1/4 cup
Amounts Per Serving
- Total Fat: 7
- Cholesterol: 0mg
- Sodium: 560mg
- Total Carbohydrates: 7g
- Protein: 1g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
Hy-Vee Test Kitchen