Spring Greens Salad w/ Fennel & Avacado

SPRING GREENS SALAD

with FENNEL & AVOCADO

1 tsp Dijon mustard
2 tsp honey
1/4 tsp kosher salt
1-1/2 Tblsp apple cider vinegar
1/4 cup olive oil
1 (9oz) bag spring greens
4 roma tomatoes, chopped
2 carrots, grated
2 medium fennel bulbs, trimmed of feathery stalks and thinly sliced
1 cucumber, peeled and chopped
1 avocado, chopped
2 Tblsp unsalted sunflower seed kernels

• Make the salad dressing: in a small bowl, whisk the mustard, honey, salt and vinegar. Drizzle in the olive oil, whisking to emulsify. Taste and adjust as needed.
• In a large bowl, combing spring greens, tomatoes, carrots, avocado, fennel and cucumber. Lightly toss to combine. Drizzle with some of the dressing, toss and taste, repeating until all ingredients are lightly coated.
• Top with sunflower seed kernels and serve immediately. 

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Banana Sunflower Seed Cookies

BANANA SUNFLOWER SEED COOKIES

1-1/2 cups all-purpose flour
1 tsp baking soda
2 very ripe medium bananas, peeled and mashed
1/2 cup butter, at room temperature
1/2 cup granulated white sugar
1/2 cup shelled sunflower seeds
1/2 cup miniature chocolate chips

• Whisk together flour and baking soda in a small bowl. Set aside.
• In a large bowl, beat bananas, butter and sugar until well combined.
• Add flour mixture half at a time, beating to incorporate. Fold in sunflower seeds and chocolate chips.
• Refrigerate cookie dough for 45 minutes to 1 hour. (Cold dough helps keep the cookies from spreading.) 
• Preheat oven to 350 degrees F. Line baking sheets with Silpats or parchment paper. 
• Scoop about 1 tablespoon of cookie dough for each cookie and place 2 inches apart on prepared baking sheets. Bake 15 to 17 minutes until edges are lightly golden. 
• Yield: about 24 cookies