Recipe of the day:

Taken from the Valley Natural Foods Newsletter

Big Veggie Salad with Sunflower Seeds and Avocado

2 servings as a main course, or 4 with a bowl of soup

Maybe it’s a stereotype that vegetarians just eat salads, but what is so wrong with a hefty, healthy salad meal? This is a big serving of veggies, whole grains and crunchy sunflower seeds, with a creamy avocado adding richness and good fats. It clocks in at 11 g protein per serving, but if you crave more, just add more sunflower seeds.

1 medium avocado, divided
1 clove garlic, peeled
2 tablespoons parsley
1/2 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon walnut oil
1 head romaine hearts, chopped
2 cups broccoli florets, steamed and cooled
4 ounces button mushrooms, sliced
1/2 cup cooked wild rice, cooled
1 small carrot, shredded
1/2 cup toasted sunflower seeds

Have two dinner plates ready on which to build the salads. Cut the avocado in half, remove the pit, and save half to slice over the salad. In a food processor, mince the garlic and parsley, then add salt and the avocado half. Puree. Scrape down and process until smooth. With the machine running, drizzle in the vinegar and oil. Reserve.
Chop the romaine and spread on the plates. Place the cauliflower and sliced mushrooms on the salad in a circle, and pile the grain in the center. Sprinkle with shredded carrot and sunflower seeds. Slice the remaining avocado in the shell, then scoop out and distribute on the salad. Drizzle the dressing from the processor over the salads and serve immediately.