Spinach-Sprout Salad with Coconut Ranch

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.

  • Total Time:
  • Servings: 4


  • 1/2 cup plain vegan coconut yogurt (not coconut-

  • 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

How to make this recipe

  1. In a small bowl, mix the yogurt with the vinegar and onion and garlic powders. 
Season generously with salt and pepper. 

  2. In a large serving bowl or on a platter, toss the spinach with the sunflower sprouts, crunchy sprouts, tomatoes, avocado and radishes. Scatter the sunflower seeds on top and serve with the coconut ranch. 

Make Ahead

The coconut ranch dressing can be 
refrigerated for up to 3 days. 

Contributed By Photo John Kernick Published July 2017

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