Recipe Monday: Sunflower Sprout Salad

Posted by – August 29, 2016
Categories: Excerpt Food & Nutrition

After a weekend’s worth of indulgences, this fresh and summery salad should hit the spot. Enjoy as a side for dinner, or a simple and healthy lunch!

Sunflower Sprout Salad

Serves 4

  • 1 cup sunflower greens
  • 1 cup mixed sprouts
  • ½ baby cabbage, grated
  • 2 carrots, grated
  • 1 handful walnuts
  • Sprinkling of chopped dried figs
  • 1½–2 avocados, diced
  • ½ cup baby tomatoes
  • 1 handful gooseberries
  • Parsley to garnish

Grate the carrots and cabbage first. Combine the carrot, cabbage, sprouts, dried fruit, baby tomatoes, and walnuts. Top with diced avocado and gooseberries. Garnish with finely chopped parsley. Optional: Drizzle with a simple salad dressing of olive oil, lemon juice, and honey.

Excerpted from Rawlicious Superfoods by Peter and Beryn Daniel

Tags: Recipe Peter Daniel Beryn Daniel

About the Author

Bevin is the publicity and marketing manager at North Atlantic Books.