- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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.
Ingredient:
- 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
