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