Spinach and Sprout Salad with Coconut Ranch

By Maverick19

Ingredients

• 1/2 cup plain vegan coconut yogurt (Not coconut-flavored)
• 1 Tbsp champagne vinegar
• 3/4 tsp onion powder
• 3/4 tsp garlic powder
• kosher salt and pepper
• 4 oz baby spinach
• 4 oz sunflower sprouts (or other similar sprouts)
• 1 cup mixed crunchy sprouts (sprouted beans)
• 1 cup cherry or grape tomatoes, halved
• 1 large hass avocado, peeled, pitted and cut into 2 inch pieces
• 6 radishes, thinly sliced
• 1/4 cup roasted sunflower seeds

Preparation

Step 1

1. In a small bowl, mix the yogurt with the vinegar and onion and garlic powders. Season generously with salt and pepper.
2. In a large serving bowl, or on a platter, toss the spinach with the sunflower sprouts, crunchy sprouts, tomatoes, avocado and radishes. Scatter the sunflower seeds on top and serve with the coconut ranch.

the coconut ranch dressing can be refrigerated for up to 3 days