Sprout Salad

  • 3/4 cup plain Greek yogurt
  • 1/4 teaspoon salt, plus more to taste
  • 1 handful arugula, chopped
  • 1 small bunch chives, minced
  • 8 oz mung bean, broccoli, or red clover sprouts, about 2 cups (Grown by you from our High Mowing Organic Sprouting Seeds!)
  • a big handful of well-toasted, sliced almonds
  • 1 ripe avocado, chopped
  • Good extra virgin olive oil
  • To finish: chive flowers (optional)

In a small bowl combine the yogurt, salt, arugula, and chives.

In a larger bowl toss the mung beans and almonds with a splash of olive oil and a pinch of salt. Add the avocado, and gently toss once or twice more.

Serve the mung beans next to the yogurt mixture and drizzle with a bit more olive oil. If you had a few chive flowers in your bunch, sprinkle them across the top.

Serves 2 – 4.

Prep time: 5 min
Compliments of 101 Cookbooks

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