Romaine Lettuce and Radish
with Sunflower Cream and Scallions
Prep Time
35 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/4] cup lightly toasted sunflower seeds, plus 3 tablespoons for serving
  • [q:1/3] cup cold water
  • 2 Tbsp cold-pressed canola oil or extra-virgin olive oil
  • 1 Tbsp apple cider vinegar
  • [q:1/4] tsp fine sea salt
  • Freshly ground black pepper
  • 2 medium heads romaine lettuce, leaves separated, washed, and lightly torn
  • 3 to 4 radishes, greens trimmed off, thinly sliced
  • 3 Tbsp chopped scallions
  • [q:1/4] cup loosely packed fresh mint
Directions
  1. In a small pot, bring [q:1/2] cup water to a boil. Place the [q:1/4] cup of sunflower seeds in a medium bowl and cover with the boiling water. Let sunflower seeds soak until soft, about 20 minutes.
  2. Drain sunflower seeds and place in a food processor with [q:1/3] cup of cold water, the oil, vinegar, and salt. Season with pepper. Process until smooth, about 3 minutes. Season with more salt, pepper, vinegar, or water, if desired.
  3. Toss romaine lettuce in sunflower cream. Top with radishes, scallions, mint, and remaining sunflower seeds.
Nutrition Info
With extra-virgin olive oil: 197 Calories, 7 g Protein, 0 mg Cholesterol, 14 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 8 g Fiber, 14 g Total fat (2 g sat), 320 mg Sodium, [nutrition:5] Vitamin A, Vitamin K, Folate, [nutrition:2] Iron, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin C, Calcium, Magnesium, Phosphorus, Potassium