Spring Salad with Sunflower Ranch Dressing

Once you whip up this dressing, you’ll want to drizzle it on everything! We’ve paired it with some gorgeous seasonal vegetables for a satisfying side or light lunch.

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Yield: 2 to 4 servings

INGREDIENTS

For the salad

• 3 handfuls spring greens

• 1 cup sugar snap or snow peas

• 4 radishes, thinly sliced

• 4 boiled eggs, cut in half

• ½ avocado, chopped

• Roasted sunflower seeds for garnish

• Salt & pepper to taste

For the sunflower ranch dressing

• ¼ cup Nuts to You Sunflower Seed Butter

• ¼ cup plain unsweetened yogurt of choice

• ¼ cup water

• Juice of ½ lemon

• 2 Tbsp fresh chopped chives

• 2 Tbsp fresh chopped dill

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp salt

• Freshly cracked black pepper to taste

INSTRUCTIONS

1. Place all the dressing ingredients in a bowl and whisk until thoroughly combined. Taste and adjust seasoning to your liking.

2. Place the spring greens in a large serving bowl or on a plate. Arrange peas, radishes, eggs and avocado on the greens. Drizzle dressing on top and add sunflower seeds to garnish.

3. Leftover dressing can be stored refrigerated in an airtight container for up to 5 days.

Print

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