Sprouts salad ready in minutes

• Preparation time: 10 minutes
• Cooking time for sunflower seeds and almonds: 15 minutes
• Difficulty: Bassa

How to make sprout salad

Perfect as an appetizer or side dish, thesprout salad They're an important source of nutrients that are valuable for our health. Low in calories, bean sprouts contain a good amount of fiber and vitamins B, C, and K. Here's how to use them to make a delicious salad enriched with almond flakes, sunflower seeds, radishes, carrots, and avocado.

Ingredients

• 20 gr sunflower seeds
• 20 g of almond flakes
• 150g of frozen edamame (unripe soya beans).
• 15 medium radishes (140 g)
• 1 medium kohlrabi (100 g)
• 1 medium carrot (100 g)
• 120g mung bean sprouts (or green soybeans)
• 2 large ripe avocados (280 g)
• 20 g of leaves coriander chopped

Seasoning:

• 1 teaspoon umeboshi puree (Japanese salted plum condiment)
•  1 tablespoon rice wine vinegar
• 1 tablespoon lime juice
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 teaspoons superfine sugar
• 1 small shallot
• 3 tablespoons of sunflower oil
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Preparation

• Cut the radishes into 2mm thick round slices, peel the cabbage and carrot and cut them into thin strips.
• Peel them too avocado and then cut them into 1,5 cm cubes. Chop the shallot.
• Preheat the oven to 150-170°C. Spread the sunflower seeds and almonds on a small baking sheet and bake for about 15-20 minutes until golden. Let cool.
• Combine all the dressing ingredients in a bowl, season with 1/3 teaspoon salt. Mix well and set aside.
• Bring a medium pot of water to a boil, add the edamame, bring back to a boil, and then immediately drain under cold running water.
• Shake the edamame well to dry them and then place them in a large bowl with the rest of the ingredients.
• Pour the dressing, mix and serve.

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