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