Alejandro Vega’s Brunch Salad with Creamy Italian Dressing

Ingredients

• 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
• 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
• 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