Lettuce Avocado And Sunflower Seed Salad Recipes

Steps:

• Cover the sunflower seeds with at least 1/4 inch of water and soak, at room temperature in an air tight container, for at least 24 hours. The seeds are ready when they have nearly doubled in size.
• Drain the seeds and pulse half (about 1 cup) with the lemon juice, mustard and 1/4 teaspoon salt in a food processor until almost smooth, scraping down the bowl as needed.
• Add the remaining seeds, along with the dill, parsley, paprika, celery, shallot, 1/4 teaspoon salt and a few grinds of pepper to the food processor. Pulse until the mixture resembles tuna salad. Refrigerate in an airtight container for up to 3 days.
• Fill a whole wheat wrap with lettuce, tomato, avocado and the vegan tuna salad.

Steps:

• Combine olive oil, red wine vinegar, balsamic vinegar and garlic in small bowl and whisk to blend. Whisk in mayonnaise. Season dressing to taste with salt and pepper.
• Combine lettuce and sunflower seeds in bowl; toss with enough dressing to coat. Season with salt and pepper. Top with avocado slices. Pass remaining dressing separately.

Steps:

• Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.
• Whisk together all the dressing ingredients.
• Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.

Steps:

• Make the dressing by whisking the mustard, vinegar and oil together, along with 1tsp water. Season well.
• Place the salad leaves and avocado chunks in a large bowl, then use your hands to toss the dressing through. Add the croutons just before serving so they stay nice and crisp.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag.
• Combine broccoli, onion, and grapes in a bowl.
• Crumble the remaining bacon slice. Whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl; fold in the 1 slice crumbled bacon. Pour dressing over broccoli mixture; toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
• Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.

Steps:

• Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

Steps:

• Whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic and mayonnaise. Season with salt and pepper to taste.
• In a salad bowl, combine the lettuce and sunflower seeds. Toss with enough dressing to coat. Top with sliced avocado and serve.