I love sunflower seeds and usually buy a bag of seeds to add to broccoli salad. Bird Seed Salad, is what it’s usually called. But I don’t make that so often and the seeds can go rancid, hence I’m always looking for new recipes to use sunflower seeds. And at times I just invent a salad and throw them in.
That’s how I invented what I call my Refrigerator Crisper Salad. I keep Tuscan House Italian Dressing by Kraft on hand and use whatever I find in my crisper to make a salad. Yes, I do know how to make a good vinaigrette, but this is easier when we’re in a rush to get dinner made.
We always have cucumbers, and they’re easily peeled and diced. I like them in fourths, hubby likes them in half slices. I prefer a mix of all the veggies in each forkful he likes to savor one piece at a time. I win. I’m the one chopping.
Then I either dice tomatoes or cut cherry or grape tomatoes in half. I like when we have a ripe avocado; it makes the salad more creamy and rich. Green onions are a must, we always have them on hand chopped up in a container. Sometimes we have asparagus, sometimes we have broccoli or cauliflower. We always have cans of sliced olives.
This salad is totally filling when served with a grilled steak or sliced pork loin and maybe a grilled potato or some french bread.
Sunflower Seed Salad
1 large cucumber; peeled, quartered and sliced
1 large tomato, diced, or a handful of cherry tomatoes, halved
1 avocado; peeled and diced
handful of asparagus; cut into 1″ pieces and blanched
handful of chopped up broccoli or cauliflower
cubed fresh mozzarella or shredded mozzarella or cheddar
1/4 cup diced green onions
sliced black olives
1/4 cup Tuscan House Italian Dressing
1/4 cup sunflower seeds
Chop up whichever veggies you have in your crisper. Toss it all together in a bowl with the dressing and eat immediately. It won’t be good the next day if you add avocado to the bowl.