Spinach-sprout salad with coconut ranch

Experience a burst of flavors with our delightful spinach-sprout salad drizzled in creamy coconut ranch dressing. Perfect mix of freshness and indulgence.

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
• 110g baby spinach
• 110g 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

Instructions:

1. Combine the yogurt with vinegar, onion powder, and garlic powder in a small bowl. Add salt and pepper to taste.
2. Mix spinach with sunflower sprouts, crunchy sprouts, tomatoes, avocado, and radishes in a large serving bowl or on a platter. Sprinkle sunflower seeds on top and serve with coconut ranch dressing.

Summary:

• Calories: 688 kcal
• Fat: 51 g
• Protein: 26 g
• Carbs: 47 g
• Potassium: 2735 mg
• Magnesium: 273 mg