Sprouts are quite symbolic of spring when they find their way through the topsoil for the first time. The growth of a new season is born as well as a new crop of fresh sprouts for your plate. Think of sprouts as a spring cleaning option for your digestive system.
This healthy recipe combines mung bean sprouts and alfalfa sprouts to create an easy-to-digest salad. The high enzyme content in sprouts helps you relieve digestive issues such as bloating. There are up to 100 times more enzymes in your sprouts than uncooked vegetables or fruits.
Fiber, vitamin C, and vitamin K are prominent nutrients in mung bean sprouts and alfalfa sprouts. A cup of alfalfa sprouts contain 10.1 mg of vitamin K, while mung bean sprouts have 34 mg. Vitamin K is an essential nutrient for blood clotting. Also, sprouts are an alkalinizing food, which means they help kill cancer cells, viruses, and bacteria in your body.
Spinach, almonds, green onions, and dried cherries combine well with the sprouts to give you a salad that makes a great lunch. And for flavor, don’t even think of touching that store-bought salad dressing. Simply make your own. Combine extra virgin olive oil, apple cider vinegar, water, honey, and sea salt for a succulent homemade salad dressing. This healthy recipe should be able to feed two people, so have lunch with a friend.
Healthy Spring Sprout Salad
- 1 cup mung bean sprouts
- 1 cup alfalfa sprouts
- 2 cups baby spinach
- 2 green onions (chopped)
- 15-20 almonds (soaked and refrigerated overnight)
- 1/2 cup dried cherries
- 3/4 cups extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons water
- 2 tablespoons honey
- 1 teaspoon sea salt
|Place the baby spinach in a big salad bowl and top with the mung bean and alfalfa sprouts.|
|Sprinkle the dried cherries, almonds, and green onions on top of the salad.|
|For the salad dressing, combine the extra virgin olive oil, apple cider vinegar, water, honey, and sea salt. Mix well and drizzle over each serving of salad.|