Ingredients
3 cups baby arugula
1 1/2 cups baby spinach
1 cup shredded kale
3 spring onions, sliced with tops
1 cup halved and pitted Bing cherries
3 ripe apricots, cut into dice
1 avocado, cubed
1 1/2 cup garbanzo beans, drained and rinsed
1/4 cup toasted sunflower seeds
Preparation
Wash and prepare all fruits, greens and vegetables. Combine in bowl and toss with sunflower seeds. Garnish with edible flowers. Serve with Thai Dressing.
