The radish and apples give this salad a satisfying crunch. There's no need to peel apples—their colourful skin provides useful nutrients.
2 tablespoons sunflower seeds
1 small head cos lettuce or other crisp lettuce
2 medium green apples (about 300 g)
1 tablespoon lemon juice
1 small black radish or young turnip (about 100 g)
alfalfa sprouts or trimmed mustard cress, for garnish
APPLE CIDER VINEGAR DRESSING
½ cup (125 g) sour cream
1 tablespoon apple cider vinegar
2 tablespoons vegetable oil
pinch of sugar
salt and freshly ground black pepper
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Directions Preparation:15min › Cook:3min › Extra time:2min › Ready in:20min
Dry roast sunflower seeds in a heavy pan over medium heat until light brown. Stir constantly, taking care seeds do not burn. Transfer to a plate and leave to cool.
Reserve a few whole lettuce leaves and tear or cut the rest into strips. Cut apples into small pieces and place in a bowl with lemon juice to prevent discolouration. Peel radish and grate finely.
To make the dressing, whisk sour cream, cider vinegar, oil and sugar in a large bowl. Add salt and pepper to taste. Add torn lettuce and apples. Stir gently to combine.
Place whole lettuce leaves on serving plate. Top with salad. Sprinkle with sunflower seeds, radish and sprouts.
For apples that are to be used unpeeled, wash and wipe them thoroughly. Note: biting and chewing an apple stimulates the gums. The sweetness of the apple encourages an increased flow of saliva, which helps to reduce tooth decay by lowering bacteria levels in the mouth.