Ingredients
1 package (10 ounces) fresh spinach, torn3 cups fresh broccoli florets1 cup shredded carrots1 can (8 ounces) sliced water chestnuts, drained3 tablespoons sunflower kernelsCUCUMBER AVOCADO DRESSING:1 medium cucumber, peeled, seeded and chopped1/2 medium ripe avocado, peeled and chopped1/4 cup chopped green onions4 teaspoons white wine vinegar1 tablespoon water1 garlic clove, minced2 teaspoons honey1 teaspoon minced fresh dill1/4 teaspoon salt
Preparation
In a large bowl, combine the spinach, broccoli, carrots, water chestnuts and sunflower kernels. In a blender or food processor, combine the dressing ingredients; cover and process until smooth. Serve with salad.
