I can’t believe how much I’ve enjoyed this salad. Yumm just doesn’t describe it. Layered at the bottom of the bowl is a layer of mixed sprouts (alfalfa-red clover-fenugreek sprouts). Next, a generous scoop of the salad I mentioned yesterday — shredded purple cabbage, mung bean sprouts and lentil sprouts, tossed in our favorite dressing. Then, crumbled raw goat cheddar cheese from Azure Standard and raw pumpkin seeds. Then on the very top, generous wedges of local, heirloom tomatoes. The finishing touch is a drizzle of extra virgin olive oil and a sprinkle of sea salt and pepper on the tomatoes. This salad is infinitely flexible, according to what is in season in your area. Other things that could be added: sliced cucumbers, sticks of kohlrabi, sliced zucchini or squash. The more flavors, the better!
Related: The thrift store glass jar I found to store my pumpkin seeds!
© Copyright 2008 by Wardeh Harmon.
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[...] beans atop your salad greens. They add nutrition, crunch and flavor. Here’s one such salad: Sprout Salad. More mature or less mature sprouts can be used here – the only thing that matters is your [...]