Southwestern Coconut Ranch Salad

Share This Post

Southwestern Coconut Ranch Salad

Course: Salad
Keyword: dairy-free, gluten-free, vegan, vegetarian
Calorie: 300-400, Under 400
Fiber: 11+g
Servings: 4
Calories: 392kcal


  • 1/2 cup Canned Coconut Milk (full fat, refrigerated overnight)
  • 2 tbsps Avocado Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 1/2 tsps Dried Chives
  • 1/4 tsp Onion Powder
  • 1/2 tsp Sea Salt
  • 8 cups Mixed Greens
  • 1 cup Corn (cooked)
  • 1 cup Black Beans (cooked)
  • 2 Tomato (chopped)
  • 2 Avocado (pit removed, chopped)


  • Add the coconut milk, oil, vinegar, chives, onion powder and salt in a jar and shake until well combined.
  • Divide the mixed greens, corn, black beans and tomato into bowls or containers if on-the-go. Top with avocado and drizzle with your desired amount of dressing. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to five days. For best results, store the dressing separately for up to one week and add the avocado just before serving.
  • More Flavor

    Use fresh instead of dried herbs.
  • No Coconut Milk

    Use coconut yogurt, sour cream, Greek yogurt, mayonnaise or buttermilk instead.


Serving: 4g | Calories: 392kcal | Carbohydrates: 31g | Protein: 9g | Fat: 28g | Cholesterol: 0mg | Sodium: 367mg | Fiber: 13g | Sugar: 3g | Vitamin A: 1095IU | Vitamin C: 28mg | Calcium: 70mg | Iron: 3mg

More To Explore

fREE: weight loss that lasts cheatsheet