Nothing tastes quite like summertime like a fresh garden salad, filled with crisp fruits and veggies from the farmers’ market. Since the same ingredients can become boring week after week, Peter and Beryn Daniel recommend adding sunflower greens to the mix. They can be easily grown at home, are almost 25% protein, and are a rich source of lecithin, which helps digest fats. Pair sunflower greens with your own freshly cultivated sprouts and your tastebuds will rejoice! The following recipe is from Rawlicious: Delicious Raw Recipes for Radiant Health.
Beryn’s Sunflower Sprout Salad
Serves 4
This salad came about one day when I got home from a holiday and there were no fresh greens in the house. I was stumped for a moment and then realized I had carrots, cabbages, and some sunflower greens growing outside. It took less than ten minutes to assemble this salad and I went through a phase of making it every single day for about two weeks after that. The carrots, sunflower greens, and gooseberries make a really colorful feast for the eyes and a perfect table salad for when you have people over.
1 cup sunflower greens
1 cup mixed sprouts
½ baby cabbage, grated
2 carrots, grated
1 handful walnuts
sprinkling of chopped dried figs
1½—2 avocados, diced
½ cup baby tomatoes
1 handful gooseberries
parsley to garnish
Grate the carrots and cabbage first. Combine the carrot, cabbage, sprouts, dried fruit, baby tomatoes, and walnuts. Top with diced avocado and gooseberries. Garnish with finely chopped parsley. Optional: Drizzle with a simple salad dressing of olive oil, lemon juice, and honey.
CLICK HERE to learn how to grow your own sprouts and microgreens!
Whether you’re a seasoned foodie or a new chef, we’d love to hear about your kitchen adventures! How did the recipe turn out? Is there anything you’d do differently next time?
