Low Sodium Crispy Pecan and Sunflower Seed Salad with Honey-Mustard Dressing
Elevate your salad game with this vibrant Low Sodium Crispy Pecan and Sunflower Seed Salad featuring a sweet and tangy honey-mustard dressing. Perfect for health-conscious food lovers, this recipe combines nutrient-packed mixed greens, juicy cherry tomatoes, creamy avocado, and crunchy cucumber for a refreshing base. Toasted pecans and roasted sunflower seeds add irresistible crispiness, while thin slices of red onion deliver a subtle zing. The homemade honey-mustard dressing—crafted with Dijon mustard, apple cider vinegar, honey, and lemon juice—ties it all together with a delightful blend of flavors. Ready in just 25 minutes, this heart-healthy salad is ideal as a light main course or a stunning side dish. Packed with wholesome ingredients, earthy textures, and zesty brightness, it’s a must-try for anyone seeking a flavorful yet low-sodium meal.
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Recipe Information
Ingredients
- 5 cups Mixed salad greens
- 1 cup Pecans
- 0.5 cup Sunflower seeds
- 2 tablespoons Olive oil
- 3 tablespoons Honey
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Fresh lemon juice
- 0.25 teaspoon Black pepper
- 0.5 cup Red onion
- 1 cup Cherry tomatoes
- 1 cup Cucumber
- 1 medium Avocado
Instructions
Start by preheating your oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet and toast them in the oven for about 5 minutes or until fragrant. Set aside to cool.
While the pecans are toasting, slice the red onion thinly and cut the cherry tomatoes in half. Peel and chop the cucumber and avocado into bite-sized pieces.
In a small mixing bowl, prepare the honey-mustard dressing by whisking together the olive oil, honey, Dijon mustard, apple cider vinegar, fresh lemon juice, and black pepper until well combined. Taste and adjust the seasoning if needed.
To assemble the salad, combine the mixed salad greens, sliced red onion, cherry tomatoes, cucumber, and avocado in a large salad bowl. Pour the honey-mustard dressing over the salad and toss gently to coat all ingredients evenly.
Finally, sprinkle the toasted pecans and sunflower seeds over the salad just before serving to retain their crispiness.
Serve immediately and enjoy your wholesome, low sodium crispy pecan and sunflower seed salad!
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 50.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 69.9 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2946 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
