This is a crunchy, tangy and filling salad that uses one of my favourite ingredients – sprouts. Sprouts are so nutritious – they have all of the goodness of a whole plant, packed into a tiny sprout. So when you eat a handful of broccoli sprouts, you’re actually getting the goodness of a massive, gigantic serve of broccoli!
You can play around with this salad and mix it up a bit, but the dressing is to die for!
Tangy Sprout Salad
8 Cherry tomatoes
2 Handfuls spinach leaves
Handful lettuce leaves
1/2 Can chickpeas
2 Large handfuls of sprouts – I suggest alfalfa, broccoli and mung bean
1 tsp Braggs Liquid Aminos (preferable, but soy sauce if you’re not fussed)
1 tbsp olive oil
1 inch of fresh ginger, grated
1 tbsp of orange rind
1 tsp of lime rind
1/2 lime juice
Prepare and mix all of the dressing ingredients with a little water (if it is too strong).
Cut the cucumber into matchsticks and half the cherry tomatoes. Roughly tear the lettuce leaves and drain & rinse the chickpeas. Now mix all of the ingredients together in a large bowl!