Sunflower sprouts and watermelon salad
Sunflower sprouts and watermelon salad
Sunflower seed sprouts are rich in B vitamins and essential amino acids. Sprouts are a living food, which help make it easier for us to digest and assimilate their nutrients.
I grow my own sprouts, which is cost-effective and easy. (How to grow sprouts – SAGE plant cuisine). Sprouts can be purchased at farmers markets and grocery stores. My favorite sprouts to grow in trays are sunflower seeds and peas. When I use jars to sprout, I like growing mung beans and a peppery salad mix with alfalfa and radish sprouts.
Yields 2 servings
Ingredients
2 cups of sunflower seed sprouts – washed and dried
1 ½ cups of watermelon – cut into bite-size cubes
2 tablespoons of fresh mint -chiffonade (stack mint leaves, roll the leaf bundle, slice into ribbons)
1 spring onion – thinly slice green portion (save white for the dressing)
Dressing – makes ⅓ cup (you should have some left over for another salad)
3 tablespoons watermelon juice
2 tablespoon lemon juice or apple cider vinegar
1 tablespoon olive oil
1 tablespoon maple syrup (reduce if you don’t like your dressings sweet)
½ teaspoon homemade hot mustard or 1 teaspoon Dijon mustard
1 spring onion (white portion finely minced)
⅛ teaspoon Himalayan or sea salt
Fresh cracked pepper to taste
Steps
Wash sprouts. Make sure they are well drained or patted dry before using them. If they are wet it can dilute the dressing.
Cube watermelon. Let the cubes sit in a colander over a bowl to catch the juices. Let it stand for 5 to 10 minutes while you assemble the rest of the salad in a serving bowl.
In a small bowl or glass measuring cup combine the remaining ingredients for the dressing. Add the watermelon juice. If you didn’t get enough juice from draining the cubes cut a few extra pieces and push through the colander or strainer. Don’t worry if you get some flesh. Add it to the dressing and mix well.
Pour dressing over the salad and gently toss.
