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Saturday, January 12, 2013


I’ve loved alfalfa sprouts since I can remember. Whilst some people think they taste like grass, I love their slightly crunchy texture and their little tendrils. I actually prefer alfalfa sprouts to lettuce, which I often find very boring and monotonous in salads. Alfalfa sprouts as a great source of folate, vitamin C & fibre. These little babies also contain vitamin K and E and are the only vegetable that continues to produce vitamins after they have been harvested! Try these sprouts in a salad, a stir-fry or in rice paper rolls.
This is the simplest salad I have made in a long time and was extremely fresh, quick to make and satisfying.


  • 100g alfalfa sprouts, washed & drained
  • 75g cherry tomatoes, halved or 1 small tomato, roughly chopped
  • 100g gluten-free 99% fat free ham, roughly chopped
  • 1/2 a small ripe avocado, roughly chopped
  • 1/2 a small red onion, finely chopped
  • 1 tablespoon pine nuts
  • 1 tablespoon sunflower seeds
  • 1 tablespoon pepitas (pumpkin seeds)
  • 2 tablespoons red wine vinegar 


1. Combine all ingredients, except for the vinegar, in a medium to large serving bowl. Drizzle red wine vinegar and a pinch of sea salt over the top and toss well to combine. Serve cold. 

Serves / 2 as a main or 4 as a side 
Total Preparation time / 10 minutes 

x Emily 

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