Sprouted Seed Salad

Sprouted Seed Salad is the ultimate 15-minute, nutrient-dense dish that turns everyday greens into a flavorful, textural masterpiece. Packed with crunchy sprouts, fresh vegetables, and a zesty citrus-mint vinaigrette, this recipe is perfect for clean-eating enthusiasts and busy home cooks alike.

Sprouted Seed Salad Ingredients:

• 2 cups mixed salad greens, rinsed and dried
• 1 cup assorted sprouted seeds (alfalfa, mung bean, lentil, or a blend), rinsed and drained
• 1 cup shredded carrot
• 1 cup cucumber ribbons (created with a vegetable peeler)
• 6 radishes, thinly sliced
• 1 ripe avocado, diced
• ¼ cup toasted pumpkin seeds
• ⅛ teaspoon freshly ground black pepper
• ¼ teaspoon fine sea salt
• For the Citrus-Mint Vinaigrette:
• 3 tablespoons freshly squeezed orange juice
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped fresh mint leaves

Instructions: Sprouted Seed Salad Step-by-Step

1. Prep the produce: Thoroughly wash and dry the mixed salad greens, carrots, cucumbers, radishes, and mint. Rinse the sprouted seeds under cool water, drain them in a fine-mesh strainer, and set aside.
2. Create texture-rich veggies: Shred the carrot with a box grater, use a vegetable peeler to turn the cucumber into wide ribbons, and slice the radishes paper-thin with a sharp knife or mandoline.
3. Dice the avocado at the last minute: Cut the avocado in half, remove the pit, scoop out the flesh, and dice it into bite-size cubes. Keep it aside so it stays vibrantly green.
4. Whisk the vinaigrette: In a small bowl, combine the orange juice, lemon juice, and lemon zest. Add the honey (or maple syrup) and Dijon mustard; whisk until smooth. Slowly stream in the olive oil while whisking vigorously so the dressing emulsifies into a silky blend.
5. Add seasonings and herbs: Stir in the chopped mint, sea salt, and freshly ground black pepper. Taste and adjust—if you like a brighter punch, squeeze in a bit more lemon.
6. Build the salad base: In a large serving bowl, layer the salad greens, shredded carrot, cucumber ribbons, radish slices, and rinsed sprouted seeds.
7. Dress and toss: Give the vinaigrette a final whisk, pour it evenly over the salad, and toss gently from the bottom up to coat every leaf and sprout without bruising them.
8. Finish with toppings: Scatter the diced avocado and toasted pumpkin seeds across the top so they keep their buttery texture and crunch.
9. Serve immediately: Present your Sprouted Seed Salad right away while the sprouts are crisp, the avocado is fresh, and the vinaigrette is at peak brightness.

FAQ: Sprouted Seed Salad

Q: Can I make Sprouted Seed Salad ahead of time?
A: Absolutely—prepare the vegetables and the vinaigrette up to 24 hours in advance, store them separately in airtight containers, and toss together just before serving.

Q: What other sprouts work well here?
A: Broccoli sprouts, radish sprouts, or clover sprouts all add unique flavors and textures. Mix and match to keep your salad vibrant and diverse.

Q: How can I boost the protein content?
A: Add grilled halloumi, cooked chickpeas, or a handful of roasted edamame for a satisfying, plant-powered protein punch.

Conclusion

Enjoy this fresh, fast, and flavorful Sprouted Seed Salad at your next meal—you’ll taste the difference that living sprouts and citrus-mint vinaigrette make.

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You can also learn more about 1 cup shredded carrot here: 1 cup shredded carrot on www.healthline.com.