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Spring Sprout Salad

Spring Sprout Salad

With new ways of growing and availability of sprouts I’m really having fun building crunchy meal-like salads: very different from the lettuce based sides of my youth. The chickpQeas in this recipe are a good backbone, the carrots give a sweet crunch and the radish adds a lovely peppery bite.   

Ingredients:

  • 2 cups organic rainbow carrots,
  • thinly sliced into rounds
  • 4 organic asparagus spears,
  • trimmed, chopped into bite-sized pieces
  • 1 medium organic parsnip, thinly sliced
  • ½ cup organic watermelon radish,
  • cut into sticks
  • 1 cup shaved organic fennel
  • ½ cup mini cucumber, sliced
  • 1/3 cup organic green onion, sliced
  • ½ cup organic Italian parsley, leaves only
  • 1 package organic sprouts
  • 1 can (389mL) Goodness Me! chickpeas,
  • drained and rinsed
  • Goodness Me! Vegan
  • Caesar Dressing

CHEF TIP >> Goodness Me! Vegan Caesar dressing, is not just for Caesar salad.

Method:

  1. Combine all the cut vegetables.
  2. When ready to serve, toss with herbs and sprouts. This salad looks great served in a shallow bowl.
  3. Dress as preferred or serve with dressing on the side.


Yield: 6 cups
Kristina LongKristina Long

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