Name: Arugula Sunflower Sprout Salad
Prep time: 15 min
Total time: 20 min
Ingredients: 3 handfuls arugula; 3 cups sunflower sprouts; 1 large tomato (chopped); 1 cucumber (chopped); 1 can red kidney beans (drained and rinsed); 2 tbsp sunflower seed butter; ½ lemon (pressed); 2 cloves garlic (juiced); 1 tsp Hilamalayan salt; 1 tbsp nutritional yeast; 1½ tbsp water

Arugula Sunflower Sprout Salad

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Venelina Dove M.D.

Print Recipe

Prep Time 15

Total Time 20

Servings 3

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Ingredients

3 handfuls arugula
3 cups sunflower sprouts
1 large tomato chopped
1 cucumber chopped
1 can (15 ounce ) red kidney beans drained and rinsed

For the Salad Dressing

2 tbsp (30 g) sunflower seed butter
½ lemon pressed
2 cloves garlic juiced
1 tsp Hilamalayan salt
1 tbsp nutritional yeast
1½ tbsp water

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Instructions

In a large salad bowl add the arugula, sunflower sprouts, chopped tomato, cucumber, and beans.
After that combine all the dressing ingredients in a small bowl and whisk until smooth.
Pour the dressing over the salad and toss well. Enjoy!

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Notes

Instead of sunflower seeds butter, you can use tahini, almond, or cashew butter.

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