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Sprouted Shoots and Seeds Salad

Mixed seed and bean sprouts with pumpkin, sunflower and sesame seeds, chopped apple, dried apricots and walnuts, dressed simply with lemon zest and juice and a cold-pressed oil.

5 servings · 20 min · main · vegan

Ingredients

  • 2–2½ cup bean sprouts, mixed seed and bean sprouts
  • 2½ tablespoon pumpkin seeds
  • 2½ tablespoon sunflower seeds
  • 2½ tablespoon sesame seeds
  • 1 apple, small Pippin
  • ⅜ cup dried apricots
  • 1 lemon, zested and juiced
  • ⅜ cup walnuts, coarsely chopped
  • 1⅔ tablespoon flaxseed oil, vegan omega-rich oil

Method

  1. In a large mixing bowl, combine the sprouts and seeds. Core and chop the apple and chop the apricots into small pieces. Stir the fruit into the bowl, then stir in the lemon zest and walnuts.
  2. Make a dressing by mixing the lemon juice with the oil in a small bowl, using a fork to thoroughly combine.
  3. Stir the dressing into the salad and serve immediately.

Notes

Lentils, peas, adzuki beans, mung beans and chickpeas all sprout in four to eight days. Only eat them once sprouted. Sprouted beans are not recommended for young children, older adults, pregnant women, or anyone with a weakened immune system.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.