You can make all kinds of substitutions to the basics I listed here – swap sprouts for lettuce or kale, swap the veggies for others, swap the seeds for beans, add a chopped apple, change the flavors in the dressing…
Really, what I wanted to show you here is how easy it can be to throw together an easy and healthy lunch.
Balsamic Dressed Sprout Salad
Servings: 1 serving
Ingredients
Dressing Ingredients
- 2 tbsp tahini, or another nut/seed butter
- 2 tbsp balsamic vinegar
- 2 tbsp water, more or less
- 1 clove fresh garlic, pressed, use a small clove
- 1 tbsp fresh basil, finely chopped (or 2 tsp dried)
Salad Ingredients
- 1 cup alfalfa sprouts, or a chopped fresh green
- 1 Tbsp green onion, chopped
- 1/4 cup broccoli, chopped
- 1/4 cup cucumber, chopped
- 1/4 cup bell pepper, chopped
- 1/4 cup sunflower seeds
- 1/4 cup raisins
- 1 tbsp nori, optional, cut in strips
Instructions
- Whisk together the tahini and balsamic until it thickens, then add enough water to thin it out. (Alternatively you can put all 3 into a small blender and puree.)
- Stir in the garlic and basil, drizzle some of the dressing onto your salad and save the rest for later. I make this in a big batch to last through the week, though the measurements here are a smaller batch.
- Lay the sprouts out on a plate and top with the veggies, seeds and raisins. Drizzle with dressing and enjoy.
Nutrition
Calories: 602kcal | Carbohydrates: 57g | Protein: 19g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 3g | Sodium: 46mg | Potassium: 660mg | Fiber: 14g | Sugar: 37g | Vitamin A: 3000IU | Vitamin C: 141.1mg | Calcium: 110mg | Iron: 6.3mg
