Alejandro Vega’s Brunch Salad with Creamy Italian Dressing

Ingredients

• Savoury Granola

  • 1/2 cup (80 g) pumpkin seeds
  • 1/2 cup (75 g) sunflower seeds
  • 1/4 cup (35 g) sesame seeds
  • 2 tbsp (30 ml) maple syrup
  • 4 tsp (20 ml) vegetable oil
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper

• Dressing

  • 3/4 cup (180 ml) plain Greek yogurt or sour cream
  • 3/4 cup (180 ml) mayonnaise
  • 1 small garlic clove, coarsely chopped
  • 1/4 cup (10 g) chives, coarsely chopped
  • 3 tbsp basil leaves, coarsely chopped
  • 3 tbsp parsley leaves, coarsely chopped
  • 2 tsp (10 ml) lemon juice
  • 1 tsp sugar
  • 1 tsp (5 ml) white wine vinegar
  • 1/2 tsp salt

• Salad

  • 6 sucrine lettuces, leaves separated or 1 romaine lettuce heart, leaves torn
  • 3 hard-boiled egg whites, chopped
  • 3/4 cup (90 g) feta cheese, crumbled
  • 1/3 to 1/2 cup (75 to 125 ml) dressing
  • 1 avocado, ripe but firm, cut into 12 wedges
  • 1/4 cup (60 ml) savoury granola
  • 1/4 cup (10 g) chives, finely chopped