Summer is all about delicious and fresh salads that are full of the seasons finest produce! Even though I grow sprouts all year round, it is a nice treat to have a sprout salad in the summer since it makes me feel so light and healthy! Plus, the high nutrient content of sprouts give me the energy I need to plow through my day, my workout and then gives me that extra boost to run outdoors and get in some adventure time before the sun sets around 10 pm. If you are new to sprouting then check out my sprouting page!
With my kitchen garden bursting at the seams, I've incorporated many vegetables that I have in the garden such as these beautiful radishes!
Nothing beats fresh local produce that is plucked from the soil just outside the kitchen door! If you are new to gardening, radishes are a failsafe. They grow quickly and are quite prolific! Plus, they are pretty darn tasty! In the garden is also an abundance of fresh basil! Basil doesn't last long in the summer heat and will quickly go to bolt, growing little buds and flowers that will soon usher in the end of the plants growing season. So, I'm taking advantage of this seasonal and homegrown, all organic produce in my Sprout Salad with Lemon Basil Vinaigrette!
Lemon Basil Vinaigrette
Ingredients:
1/4 cup freshly squeezed lemon juice
1 garlic clove, minced
1/4 cup extra virgin olive oil
1/4 cup fresh basil leaves, packed, finely chopped
Method:
Add all ingredients to a blender and process until well combined and smooth.
Sprout Salad (makes 2 servings)
Ingredients:
1-2 small cucumbers, sliced
1/4 cup cherry tomato, halved
1 carrot, shredded (I've used a purple Dragon carrot for added color)
1/4 cup mung bean sprouts
1/4 cup sprout mix
1-2 radishes, sliced and cut into half-moons
1 heart of palm, sliced
a few florets of broccoli
2 cups romaine, torn into bite-sized pieces
Method:
Plate the ingredients and dress with Lemon Basil Vinaigrette.
Thank you for visiting the Venturing Vegan Blog!! I hope you enjoy this summer salad recipe!!
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