2 cups small squash blossoms, stems removed, divided
3 tablespoons roasted, unsalted sunflower seeds
1 avocado, peeled and sliced
How to Make It
Whisk together lemon juice, oil, mustard, salt, and pepper in a large bowl. Add lettuce, 1 1/2 cups blossoms, the sunflower seeds, and avocado and lightly toss with dressing until coated. Sprinkle remaining 1/2 cup blossoms on top of salad.
Note: Nutritional analysis is per serving.
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