By Elizabeth Roberts
1 head Romaine lettuce, washed and dried, torn into bite-sized pieces
2 cups baby spinach, washed and dried
1 large tomato, cut into medium-sized chunks
¼ cup red onion, diced
1/8 cup sunflower or pumpkin seeds
In a large serving bowl, combine Romaine pieces, baby spinach, tomato chunks, and red onion.
1 ripe avocado
1 Tbs lemon juice, freshly squeezed
1 Tbs white wine vinegar
¼ cup plain, nonfat yogurt
1 tsp onion zest and its juice
salt – to taste
pepper – to taste
1. Cut avocado in half. Remove pit. With spoon, scoop avocado flesh into blender.
2. Add lemon juice, vinegar, yogurt, onion zest with juice* and blend until smooth.
3. Taste. Add salt and pepper as needed. If too thick, you can add a little more lemon juice or a bit of water to thin it out.
Pour half the dressing over the salad ingredients and toss to combine. Taste a piece of lettuce. If too dry, add more dressing a little at a time until desired wetness. Serve on salad plates and sprinkle sunflower seeds over top of each salad.
* For the onion zest, use a microplane or a grater with a fine grating edge. Do this over a bowl to catch onion juice.