Ingredients
| 4 | large radishes |
| 3 | scallions |
| 1 | large carrot |
| 1/4 | cup dill pickles, sliced |
| 1 | cup cucumber, peeled, seeded and diced |
| 1/4 | cup pumpkin seeds |
| romaine lettuce, chopped | |
| 1 | ripe avocado |
| 1/2 | cup dill pickle juice |
| 1/2 | cup canned coconut milk |
| 1/4 | cup parsley, chopped |
| 2 | garlic cloves, minced or ½ teaspoon garlic powder |
| dried thyme leaves | |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon onion powder |
Instructions
In a food processor, add radishes, scallions, carrot and pickles. Pulse into combined, small bite-sized pieces. In a medium bowl, add cucumber and pumpkin seeds. Line four serving bowls with lettuce and top with a ⅓ cup vegetable mixture. In a blender, combine avocado, dill pickle juice, coconut milk, parsley, garlic, thyme, salt and onion powder. Serve avocado dressing over salad. Serves 4
