Sprout some sun with this Sunflower Sprout Salad recipe. This salad combines stored root vegetables with fresh and delicious microgreens.
• 375 mL (1 1/2 cups) of sunflower seed microgreens
• 62 mL (1/4 cup) pistachios
• 250 mL (1 cup) grated carrot
• 30 mL (1/8 cup) red onion
• 125 mL (1/2 cup) chevre
• 125 mL (1/2 cup) avocado
• 1 tablespoon lemon juice
• Sea salt to taste
When your first step in a recipe is growing the ingredients, you know that you’re working with fresh, local food. At least a week before you want to create your salad, plant your sunflower seeds in a high quality potting soil under indoor lights. When the two seed leaves push up and out of the soil and you can see a long sprout below, they’re ready to eat. Harvest them using scissors, and wash them carefully. Sunflower seed microgreens taste nutty, and they’re full of protein – the perfect choice for a savory salad.
Chop the red onions very fine, and grate the carrots. Toss, and add pistachios and crumbled chevre. If you’d prefer a milder salad, omit the onions and add more chevre for its tart taste.
To create the dressing, blend half an avocado with a tablespoon of lemon juice, and add sea salt to taste. This salad is best eaten very fresh, so add the dressing and toss the salad immediately before you eat. It serves two as a side salad, or it can be lunch for one.