Spinach-Sprout Salad with Coconut Ranch

1. In a small bowl, mix the yogurt with the vinegar and onion and garlic powders. Season generously with salt and pepper.

2. In a large serving bowl or on a platter, toss the spinach with the sunflower sprouts, crunchy sprouts, tomatoes, avocado and radishes. Scatter the sunflower seeds on top and serve with the coconut ranch.

Make Ahead

The coconut ranch dressing can be refrigerated for up to 3 days.