Tropical ambrosia salad with sour cream-orange dressing
Indulge in the exotic flavors of a tropical ambrosia salad featuring a zesty sour cream-orange dressing. A burst of citrus and creamy goodness in every bite. Bite into paradise!
Ingredients:
- ½ cup low-fat plain yogurt
- ¼ cup mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon snipped fresh chives
- 2 teaspoons reduced-sodium tamari or soy sauce (see Tip)
- 1 medium garlic clove, minced
- ¼ teaspoon ground pepper
- 8 cups chopped romaine lettuce (about 2 medium romaine hearts)
- 2 mini cucumbers, diced
- 2 medium tomatoes, diced
- ⅔ cup crispy chickpeas (see Tip, above)
- 4 hard-boiled eggs, diced
- 1 avocado, pitted and diced
- 3 tablespoons crumbled blue cheese (optional)
Instructions:
- For the dressing: Mix together yogurt, mayonnaise, lemon juice, Parmesan, parsley, chives, tamari (or soy sauce), garlic, and pepper in a small bowl.
- For the salad: Mix lettuce, cucumbers, tomatoes and chickpeas in a large bowl. Mix in eggs and avocado gently. Pour in ¾ cup of the dressing and mix well. If needed, mix in 1 or 2 more tablespoons of dressing. Keep extra dressing for later use (cover and store in the fridge for up to 2 days). Divide the salad into 4 bowls; optionally, add blue cheese on top.
Summary:
- Calories: 328 kcal
- Fat: 22 g
- Protein: 4 g
- Carbs: 30 g
- Potassium: 370 mg
- Magnesium: 24 mg