Summer Salad with Creamy Sunflower Dressing — Summer

This recipe is great for a main or a side dish, at lunchtime or for dinner. I saw many of the ingredients on this list at the farmer's market last weekend, so it is safe to say we are in prime salad season. Consuming a diet with plenty of fresh vegetables has endless health benefits including being rich in fiber, vitamins and minerals, as well as alkalinizing the body. This recipe also includes protein and healthy fats with the addition of avocado, organic cheese, and/or raw nuts and seeds. Enjoy, and have fun creating your own salad...

Ingredient Options:

  • 1 cup salad greens, chopped  
  • 1 cup spinach, chopped
  • 1/3 cup sprouts (alfalfa, mung bean, pea, sunflower, or mixed)
  • 3/4 cup green onions, chopped
  • ½ cup radishes, sliced
  • ½ cup tomatoes sliced
  • ¼ cup grated carrots and/or beets
  • ½ cup cucumber, sliced
  • ½ cup lightly steamed asparagus and/or broccoli
  • ½ cup cauliflower, chopped 
  • ¼ cup celery, chopped
  • ½ cup shredded cabbage 
  • ¼ cup shredded organic cheese or goat feta cheese
  • ½ medium sized avocado, sliced  
  • ¼ cup raw nuts & seeds


  • 2/3 cup raw sunflower seeds  
  • 3 cloves garlic, minced  
  • 1/3 cup grapefruit juice 
  • 3 tbsp lemon juice 
  • ½ tsp sea salt
  • 1 cup filtered water

Combine all the ingredients in a blender or food processor.  Process until dressing becomes thinks, frothy, and smooth, about 2 minutes.                                                                                       

To make this salad a meal, add one of the following:
Baked wild salmon, shrimp sautéed in organic butter and spices, organic free-range chicken breast, or tempeh sautéed in organic butter and spices.