0 Ratings
1
John Kernick
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
Justin Chapple
July 2017
Food & Wine’s Justin Chapple uses vegan coconut yogurt as the base for a terrific healthy version of ranch dressing. It’s wildly versatile but also especially tasty on this supercrunchy sprout-packed salad.
Slideshow: More Spinach Recipes
Ingredients
- 1/2 cup plain vegan coconut yogurt (not coconut-
flavored)
- 1 tablespoon Champagne vinegar
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- Kosher salt
- Pepper
- 4 ounces baby spinach
- 4 ounces sunflower 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 salted sunflower seeds
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How to Make It
Step 1
In a small bowl, mix the yogurt with the vinegar and onion and garlic powders.
Season generously with salt and pepper.
Step 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.
Make Ahead
The coconut ranch dressing can be
refrigerated for up to 3 days.