Summer Green Salad
- Vegetable recipes
- Prenatal pick
- Kid-friendly
- Vegan
Like olive oil, avocado oil is a healthy alternative. It also features excellent viscosity, which means you can use less oil than you normally would. But feel free to experiment with other richly flavoured oils, such as walnut, hazelnut or pumpkin seed, for this multitextured salad, upping the amount to 3 tbsp (45 mL).
Ingredients
- 1/3 cup (75 mL) thinly sliced red onion
- 1/4 cup (60 mL) sunflower seeds
- 3 cups (750 mL) each torn spinach and romaine lettuce
- 2 cups (500 mL) arugula leaves
- Dressing::
- 2 tbsp (30 mL) lemon juice
- 1 small clove garlic, minced
- 1 tsp (5 mL) Dijon mustard
- 1/4 tsp (1 mL) each salt and pepper
- 2 tbsp (30 mL) avocado oil
Preparation
Soak onion in 1 cup (250 mL) water for 20 minutes. Drain and pat dry; set aside.
Meanwhile, in skillet over medium heat, toast sunflower seeds, shaking pan often, until fragrant and slightly golden, about 5 minutes; let cool.
Dressing: In large bowl, whisk together lemon juice, garlic, mustard, salt and pepper; whisk in oil. Add spinach, romaine lettuce, arugula, onion and half of the sunflower seeds; toss to coat. Sprinkle with remaining sunflower seeds.
Meanwhile, in skillet over medium heat, toast sunflower seeds, shaking pan often, until fragrant and slightly golden, about 5 minutes; let cool.
Dressing: In large bowl, whisk together lemon juice, garlic, mustard, salt and pepper; whisk in oil. Add spinach, romaine lettuce, arugula, onion and half of the sunflower seeds; toss to coat. Sprinkle with remaining sunflower seeds.
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