Spring Greens and Berry Salad with Coconut Ranch Dressing
Prep time
Total time
Author: Susan Asanovic
Serves: 4-6
Ingredients
Salad:
- 6 cups baby arugula (roquette, wild arugula)
- 2 cups young dandelion greens, tough stems discarded
- 1 cup fresh strawberries, halved if large
- ⅓ cup fresh blueberries
- ⅓ cup shelled fresh peas (not sugar snap), blanched
- ¼ cup roasted sunflower seeds
- Edible flowers (be sure they haven’t been sprayed), optional
Coconut Ranch Dressing:
- 6 ounces So Delicious Dairy Free Original Coconut Milk Beverage
- 4 ounces So Delicious Dairy Free Plain Cultured Coconut Milk Yogurt
- 2 teaspoons lemon juice
- 1 tablespoon fresh chives, chopped
- 1 large clove garlic, put through a garlic press
- 1 tablespoon dried fines herbes (from market’s spice aisle, or your favorite online herb and spice source
- ½ teaspoon white pepper and sea salt, to taste
Instructions
- Combine arugula and dandelion greens in a large salad bowl. Fold in berries and peas. Sprinkle with sunflower seeds.
- In a large measuring cup or spouted bowl, whisk together coconut milk beverage, yogurt, lemon juice, chives, garlic, fines herbes, pepper, and salt to taste.
- Drizzle over salad and serve remainder in a sauceboat on the side. Garnish with edible flowers, if using.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=198294