Full of Folate Salad

ingredients

½	clove garlic, minced
¼tsp	(1 mL) salt
¼tsp	(1 mL) prepared Dijon mustard
1tbsp	(15 mL) rice vinegar
1tbsp	(15 mL) orange juice
4tsp	(20 mL) olive oil
1tbsp	(15 mL) finely chopped coriander
	freshly ground pepper
4cups	(1 L) romaine lettuce, torn
2cups	(500 mL) baby spinach
1	navel orange, peeled, sliced into pinwheels
1	ripe avocado, sliced
¼ cup	(50 mL) toasted sunflower seeds

directions

1.	In a small bowl, mash garlic and salt together. Add mustard, vinegar, orange juice and olive oil. Whisk until fully blended. Add coriander and whisk to blend.
2.	In a large salad bowl, combine lettuce, spinach, orange and avocado slices. Drizzle on dressing and toss lightly. Garnish with toasted sunflower seeds.
3.	Tips: To toast raw, unsalted sunflower seeds, heat a small, dry frying pan on medium-high. Add seeds and toast, stirring until golden brown, about 2 to 3 minutes.
4.	To slice a ripe avocado, slice in half, lengthwise, nudge out the seed with the tip of a knife then slice avocado while in the "shell," prying pieces out by sliding knife between the peel and the avocado. Avocado will brown easily, so do this step just before dressing the salad.