- 2 heads romaine lettuce, tough outer leaves removed
- 2 cups diced (1/4 inch) red bell pepper
- 2 cups diced (1/4 inch) carrots
- 2 cups diced (1/4 inch) hothouse (seedless) cucumber
- 2 cups diced (1/4 inch) ripe tomatoes
- 4 scallions (3 inches of green left on), thinly sliced
- 2 ripe avocados
- 1 1/2 tablespoons fresh lime juice
- About 1 cup Ranch Dressing
- Salt and freshly ground black pepper, to taste
- Cut the tough ribs out of the lettuce leaves and discard the tough, darker green tops of the larger leaves. Cut the leaves into 1/2-inch pieces and place them in a large bowl. Add the bell pepper, carrots, cucumber, tomatoes, and scallions.
- Peel and pit the avocados. Cut them into 1/4-inch dice and place in a small bowl. Add the lime juice and toss well (to prevent discoloration). Add the avocados to the other vegetables and toss with the Ranch Dressing. Before serving, season with salt and pepper. Serve with any extra dressing alongside.