Veggie Crunch Salad Recipe

Seeds, nuts and chips add crunch to our Premium Romaine with creamy avocado and Dijon vinaigrette.



  • 1 package Fresh Express Premium Romaine Salad
  • 2 avocados, peeled and cut into ½-inch slices
  • 1/4 cup sunflower seeds, toasted
  • 1 package soy nuts, roasted
  • 1 cup baked pita chips, crumbled
  • 1 sweet vidalia onion, cut into ¼-inch slices
  • 4 radishes, cut into ¼-inch slices


  • Empty greens into a large salad bowl.
  • Add seeds, nuts, radish slices and about half the dressing.
  • Toss and serve onto four individual salad plates.
  • Arrange slices from half an avocado with a few onion slices on each salad.
  • Sprinkle top with pita chips.

Dressing Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 Tablespoons buttermilk
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoon honey
  • 1 fresh garlic clove, minced

Dressing Instructions:

  • Whisk all dressing ingredients in a small bowl.
  • Let sit for 15 - 20 minutes for flavors to blend.
  • Stir just before adding to salad.
  • Refrigerate remaining dressing for up to two weeks.
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Crunch it Up

Add some crunchy texture for interest. Try apples, radishes, snap peas, water chestnuts or any kind of nut or seed.

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