California Chef’s Salad Bowl (Print Version)
Colorful greens, sunflower seeds, creamy avocado, Jack cheese and fresh veggies with tangy buttermilk dressing.
# Ingredients:
→ Greens
01 -
4 cups Boston lettuce, torn
02 -
2 cups fresh spinach or baby kale
→ Vegetables
03 -
3 carrots, matchstick-cut (about 1 cup)
04 -
4 radishes, thinly sliced
→ Salad Additions
05 -
1 cup broccoli sprouts
06 -
1 cup shredded Jack cheese
07 -
1 ripe avocado, diced
08 -
1/2 cup roasted and salted sunflower seeds
→ Dressing
09 -
1/2 cup buttermilk dressing, chilled
# Instructions:
01 -
Prepare the buttermilk dressing according to your preferred method and refrigerate it for at least 30 minutes to allow flavors to meld.
02 -
In a large bowl, gently toss the Boston lettuce and spinach until well mixed.
03 -
Add the matchstick-cut carrots, thinly sliced radishes, broccoli sprouts, and shredded Jack cheese to the greens. Toss lightly to distribute ingredients evenly.
04 -
Drizzle 1/4 to 1/2 cup of chilled buttermilk dressing over the salad and toss until all ingredients are evenly coated. Adjust the amount of dressing to taste.
05 -
Divide the salad into four bowls. Top each serving with diced avocado and a sprinkle of roasted and salted sunflower seeds.
06 -
Present immediately for optimal freshness.
# Notes:
01 -
For extra crunch, chill plates or bowls before serving. Use the freshest possible greens for best texture and appearance.