Serves 2-4

1 Head Boston Bibb Lettuce

2 Heads Fresh Leaf Lettuce (such as Baby Romaine, Butterhead, Red or Green Oak leaf)

1 pint Cherry Tomatoes, halved

1 seedless Cucumber, cut into ¼ inch thick half moons

1 cup Sunflower Sprouts

¼ cup Sunflower Seeds

  • In a bowl add tomatoes and cucumber, salt liberally, toss and let sit for 5 minutes.
  • In a large serving bowl arrange cut pieces of lettuce in an even layer and top with dressing to your liking.
  • Place cucumbers and tomatoes on top of lettuce following by sunflower sprout and seeds.

Dressing:

1 Avocado

1/3 cup fresh Tarragon, chopped

2 Tablespoons Parsley, chopped

2 Table spoons Chives, chopped

1 Tablespoon Lemon Juice

2 Tablespoons Tahini

½ teaspoon Garlic, chopped finely

½ cup Olive Oil

1 teaspoon Salt

  • Place roughly chopped avocado, chopped herbs, lemon juice, tahini, garlic, salt and ¼ cup of water in blender.
  • Blend for one minute and slowly add olive oil into dressing.
  • Check for salt. Mixture will be very smooth, add more water if needed.

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