Sunflower Sprout Salad 11/08/12
Celebrate the warmer spring weather with a delicious and healthy raw salad.
Beryn’s Sunflower Sprout Salad
This salad came about one day when I got home from a holiday and there were no fresh greens in the house. I was stumped for a moment and then realised I had carrots, cabbages and some sunflower greens growing outside. It took less than 10 minutes to assemble this salad and I went through a phase of making it every single day for about two weeks after that. The carrots, sunflower greens and gooseberries make it a really colourful feast for the eyes and a perfect table salad for when you are having people round.
1 cup sunflower greens
1 cup mixed sprouts
½ baby cabbage, grated
2 carrots, grated
1 handful walnuts
sprinkling of chopped dried figs
1 ½ – 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.
For more on raw food, check out more posts by Peter and Beryn.
Peter and Beryn are both UK-trained, Raw Food Chefs working towards raising raw food consciousness in South Africa. For more information visit www.rawlicious.co.za. This November – or Rawvember – they are challenging people to eat more raw. If you want to join in, take a look at their site.