Spring Sprout Salad With Ginger Dressing
Sprouts are a staple you will always find in my fridge. Why? Sprouts are high in enzymes which help you digest your food, getting the most nutrients out of it as possible. You can sprout at home or you can buy a range of different sprouts at the shops – my favourite being mung bean spouts (oh, such a typical “vegan” comment hahaha) broccoli sprouts, snow pea sprouts and alfalfa sprouts.
In this salad they really come to life with the kick from this amazing ginger dressing, which you shouldn’t restrict to just this salad!
(Serves 3-4 bowls)
3 cups of mixed sprouts – I used 1 cup each of broccoli, mung bean and alfalfa
2 lebanese cucumbers, diced
3 spring onions, chopped finely
1 cup avocado, diced small
1 apple, diced small
1/3 cup sesame seeds, toasted lightly on in a dry frypan for 3 minutes.
1/3 cup shredded coconut
2 springs of mint, roughly torn
1/2 purple onion
1 tablespoon coconut oil
1/3 cup rice vinegar
1/3 stalk celery
1/4 cup coconut milk
2 tablespoons tamari
1 tablespoon squeezed lemon
3 tablespoons freshly grated garlic ( or more for a real zing – we like 4 tablespoons, but we eat lots of ginger!)
1 tablespoon maple syrup
Make the dressing by blitzing in a blender for a few minutes until smooth.
Combine the salad ingredients in a large bowl. When you make this, I recommend serving it with the dressing seperate so each person can put their own on, as if you do it earlier, the sprouts get soggy!