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
1/2 cup plain vegan coconut yogurt (not coconut- flavored)
1 tablespoon Champagne vinegar
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
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 It
In a small bowl, mix the yogurt with the vinegar and onion and garlic powders. Season generously with salt and pepper.
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.
The coconut ranch dressing can be refrigerated for up to 3 days.
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