Roughly chop the lettuce, dice the avocado and celery and thinly slice the scallions, bell pepper and radishes. Add to a large serving bowl along with the parsley, red onion and sunflower seeds. Season with salt and pepper and toss to combine.
Step 2
Whisk together the olive oil, lemon and lime juice. Drizzle over the salad and toss before serving.
Ingredients
Radish, Raw – 4 medium – 3/4″ to 1″ diameter
Scallions – 2 small – 3″ long
Iceberg Lettuce – 2 cup
Olive Oil – 2 tablespoon
Parsley, Fresh – 1 tablespoon
Avocado – 1 each
Red Onion – 1 tablespoon
Celery – 1 medium – stalk – 7 1/2″ to 8″ long
Sunflower Seeds – 1 tablespoon, whole pieces
Lemon Juice – 1 teaspoon
Lime Juice, Fresh – 1 teaspoon
Yellow Bell Peppers, Raw – ½ medium – 2 1/2″ diameter x 2 3/4″