Sunflower Shoot Spring Sala
Sunflower sprouts are the miniature seedlings of the sunflower plant. Although small and delicate, they are packed with tons of flavor, texture, and nutrition. They are nutritional powerhouses loaded with chlorophyll, iron, vitamins (A, D, B-complex, C, E), minerals, and a surprisingly high amount of protein. In fact, pound for pound, they contain almost as much protein as chicken! Their succulent leaves and thick stems add a juicy crunch and visual appeal when tossed in salads, sprinkled on soups, layered in sandwiches, blended in vegetable juices, or gently sauteed with garlic and olive oil to garnish a plate of grilled salmon or lamb.
- 2 tsp wholegrain mustard
- 3 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- ½ tsp red chili powder
- ¼ tsp salt
- 1 medium shallot
- 2 carrots
- 2 cucumbers
- 2 radishes
- 1 avocado
- 1 ½ cup of sunflower sprouts
- First up, the dressing. Whisk together the whole grain mustard, lemon juice, extra virgin olive oil, salt, and chili pepper (optional, but highly recommended) in a bowl. Taste and adjust seasonings, if necessary. I prefer whole grain mustard to the other kinds available for the added crunch and texture the mustard seeds lend to the salad.
- Remove the outer ring of the shallot. Using a sharp knife, cut the shallot into thin slivers. Place shallots into a colander and rinse under cold water.
- Mix the shallots into the dressing and set aside. Rinsing the shallots and then pickling them in the dressing brings out their sweetness and takes the sharp edge off of them.
- Rinse and pat dry the carrots, cucumbers, and radishes. For added nutrition, especially if using organic vegetables, leave their skins on. Using a sharp knife or a mandolin, cut the vegetables into thin slices as shown above. Chop the avocado into small bite-sized pieces.
- Place the cut-up vegetables onto a plate. Toss in the rinsed sunflower sprouts and spoon on the desired amount of dressing. I usually use a couple of tablespoons for each plate.
Preparation time: 20 minutes
Cooking time: n/a
Number of servings: 2