GF

A vibrant salad full of summery colours and flavours. This is an amped up ranch salad filled with sweet corn, avocado and addictive pieces of crispy parmesan and prosciutto. Drizzled with a delicious zesty, creamy ranch dressing, this substantial salad is a real crowd pleaser!

This is a salad recipe that is basically a full meal in one. Full of summery vegetables, this salad celebrates what’s in season with vibrant colours and textures. Parmesan and prosciutto and baked until crispy and sprinkled over the top, making it utterly addictive!

I like to serve this salad with sliced grilled chicken thighs for an easy low key weekend meal with family or friends. Lightly toasted sourdough and butter helps to round out the meal although this salad is basically a meal in itself! Perfect for a work lunch which can be prepped the night before.

What's in this recipe?

Ranch dressing

Sour cream & mayonnaise
Sour cream and mayonnaise make up the bulk of this cream dressing. Sour cream gives the dressing its creamy texture with a slight tang. Mayonnaise adds a luxurious creaminess and consistency, making it easier to drizzle over the salad. Sour cream can be substituted with plain Greek yoghurt.
Lemon juice & zest
Lemon juice and zest gives this dressing a delicious fresh flavour. Lemon juice helps to thin the dressing, and zest reinforces the fragrant lemon flavour.
Dijon mustard
A small amount of dijon mustard gives the dressing tang and depth of flavour which makes it so addictive!
Chives & dill
Fresh chives and dill give this dressing herby deliciousness! I just love this combination of herbs however feel free to experiment with other herbs such as mint, coriander or flat leaf parsley.
Garlic
Fresh garlic gives this dressing extra tang and fragrance. Please use fresh garlic here!

Corn, avocado & parmesan crunch ranch salad

Lettuce
I like to use iceberg lettuce as the base of this salad however baby cos can also be used. It is roughly shredded and is such a fresh and crunchy base that balances out the bulkier ingredients so well.
Fresh corn
Fresh corn cobs are boiled and then cut off the cob to give this salad sweetness. Please use fresh corn in season! TIP: Ensure the corn is cool before cutting it off the cobs if you want ‘slabs’ of corn throughout the salad. When warm, it tends to fall off the cob in individual kernels.
Avocado
Avocado is diced and provides chunks of creaminess and a healthy fat to the salad. Delicious!
Mini Roma or cherry tomatoes
I like to use mini Roma or cherry tomatoes in this salad as they provide acidity which balances out the meatiness of the prosciutto.
Basil
Basil adds fragrance and herby freshness to the salad. Can be substituted with flat leaf parsley or coriander.
Spring onions
Spring onions add a bitterness and bite to the salad which rounds out the sweet and meaty flavours. Can be substituted with diced red onion.
Parmesan
Parmesan is finely grated and baked until crisp. It is then torn into pieces and sprinkled over the salad which makes it so addictive! I challenge you not to sneak too many crisp pieces off the tray before adding them to the salad!
Prosciutto
Prosciutto is also baked until crisp and torn over the salad. This gives you the meatiness of bacon in the original ranch salad but amps it up into something rather gourmet! Can be substituted with bacon if that’s all you have on hand.

Step-by-step photos

Mixing the dressing

Finely grated parmesan

Cutting corn off cooled cobs

Baked parmesan

Baked prosciutto