Spinach-Sprout Salad with Coconut Ranch

Name: Spinach-Sprout Salad with Coconut Ranch
Total time: 30 min
Yield: 4
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; 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

2 Reviews

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. Slideshow: More Spinach Recipes

By Justin Chapple

July 2017

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Spinach-Sprout Salad with Coconut Ranch

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews (2)

All Reviews for Spinach-Sprout Salad with Coconut Ranch

Your Profile

Spinach-Sprout Salad with Coconut Ranch

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews (2)

All Reviews for Spinach-Sprout Salad with Coconut Ranch