Simple sprouted salad recipe

The trick with salads is to keep them interesting; to add lots of variety in terms of colour and flavour which in turn naturally adds a ton of nutritional benefits, and this simple sprouted salad recipe is the perfect example of how to do it.

Soaking and sprouting seeds and nuts replicates germination, which activates and multiplies nutrients and promotes the growth of vital digestive enzymes. By sprouting your salad grains and legumes, you are essentially starting the process of making a live plant, which in turn helps them become a more alkaline forming food. Sprouting is very easy, but if you don’t have the time to fill jars with beans and water, most of the larger supermarkets now sell prepackaged sprouted beans in the salad aisle. Sprinkling them into salads adds a lovely, crunchy texture and a ton of nutrients.

Ingredients

(serves 1)

1 small gem lettuce

5 radishes

Handful of alfalfa sprouts

Half an avocado

35g pea shoots

Method

Take the large outer leaves of the gem lettuce and use to line the bowl.

Roughly chop the inside of the lettuce and toss together with pea shoots, alfalfa sprouts, 5 halved radishes and half a sliced avocado.

Arrange the ingredients in the centre of the bowl and drizzle with a light, balsamic dressing.