Spring Green Salad with Honey-Lime Vinaigrette - alive magazine

Ingredients

• 1/4 cup (60 mL) walnut oil
• Juice of 1/2 lime
• 2 Tbsp (30 mL) honey
• 1 tsp (5 mL) Dijon or grainy mustard
• 1 garlic clove, grated
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) black pepper
• 4 cups (1 L) spring greens
• 2 cups (500 mL) radicchio, sliced
• 1 cup (250 mL) radishes, sliced
• 2 cups (500 mL) cooked dried chickpeas
• 1 avocado, diced
• 1/3 cup (80 mL) sunflower seeds
• 1/2 cup (4 oz) soft goat cheese, diced