Sprouts are considered a wonder food. They rank as the freshest and most nutritious of all vegetables available to the human diet. They are a very alkaline, living food full of nutrients.
This salad is has lots of vegetable protein making it a great main course. A perfect spring meal.
Super Sprout and Avocado Salad
Gluten Free, Dairy Free, Vegan, Paleo
2 servings
1 lb organic sweet potatoes (1 large) cut into 2” by ½” sticks (peel if not organic)
6 Tb extra virgin olive oil
2 Tb lemon juice
2 Tb apple cider vinegar
1 Tb tamari
1 tsp raw honey or pinch of stevia
Celtic sea salt
1 ½ cups lentil, mung, pea or adzuki bean sprouts
3 cups romaine coarsely chopped
½ seedless cucumber cut into ½” dice
2 cups baby lettuce
2 scallions thinly sliced
8 oil cured olives pitted and chopped
¼ cup raw sauerkraut, drained
1 firm ripe avocado cut into large chunks
- Preheat oven to 450. Heat a large rimmed baking sheet.
- In a large bowl, toss the sweet potatoes with 2 Tb olive oil. Season with salt and pepper.
- Remove the baking sheet from the oven and spread the potatoes in an even layer.
- Bake 20- 30 minutes turning once so they brown evenly. Remove from the oven when they are just tender and brown.
- In a small bowl, combine the lemon juice and vinegar, tamari and honey with the remaining ¼ cup of oil. Season the dressing with salt.
- In a small bowl, toss the sprouts with 2 Tb of the dressing and let stand for 10 minutes tossing a few times
- In a large bowl, combine the romaine, cucumber, lettuce, scallions, olives, sauerkraut and avocado
- Add the remaining dressing and toss well.
- Transfer the salad to 2 plates and top with the roasted sweet potatoes around the outside, finish with marinated sprouts in the middle
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