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sprouted salad with minty seed dressing recipe

Written on Friday, September 30, 2016 | 11:53:00 AM



SERVES: 2–4
PREPARATION: 10 minutes
COOKING: about 10–15 minutes

Ingredients : 
- 70 g (2½ oz/1/3 cup) farro or brown rice
- 150 g (5½ oz) mixed sprouts
- 1 carrot, grated
- 1 avocado

FOR THE DRESSING
- 3 tablespoons chopped mint 
- 2 tablespoons extra virgin olive oil 
- 2 tablespoons vegetable oil 
- 2 tablespoons lemon juice 
- 1 garlic clove, finely chopped 
- 1 tablespoon sunflower seeds
- sea salt flakes
- freshly ground black pepper

Preparation Method :
1) Cook the farro or rice following the packet directions, being careful not to overcook. Drain, rinse in cold water and spread out on a large plate to cool. Pat dry with paper towels.

2) Meanwhile, whisk together the dressing ingredients, using 2 tablespoons of the mint.

3) When the grains are cool, put in a salad bowl and add the sprouts and carrot. Pour over the dressing and toss to combine – clean hands work best here. Halve the avocado, remove the stone and peel. Cut into slices or chunks and gently toss through the salad. Scatter with the remaining mint and serve immediately.

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