On nights like tonight, when I want to feed the twins something light, I make a sprout salad.
Sprout/Avocado Salad
The veggies usually vary, but the tangy/sweet dressing remains the same.
I use apple cider vinegar for the base of the salad and either a touch of maple syrup or Stevia for the sweetness. Tonight I used maple syrup.
The twins eating their sprout salads.
And the kids (16-months old) scarfed down two servings apiece.
Food Fact #1: –> “Broccoli sprouts abound with the amazing cancer-fighting phytochemical, sulforaphane. Research studies have shown that they contain 50 times more sulforpohane than fresh broccoli. What’s more, they contain glucosinolates and isothiocyanates, substances that protect cells from becoming malignant, at 10-100 times greater levels than in fresh broccoli.”
-HealthyEatingAdvisor.com
Time: 10-15 Minutes (Depends on how fast you can chop. 
)
(Tip: Try to make this dish about 30 minutes before serving so that the veggies have time to marinate in the dressing.)
Ryan laying claim to his bowl.
Ingredients
- 1 Cup Broccoli Sprouts (You can use any type of sprout. I grow my own. Look for a sprout-growing tutorial this month.)
- 2 Medium Tomatoes
- 1 Large Cucumber
- 1/3 Cup Corn
- 1/4 Cup Feta Cheese
- 1 Avocado
- 1/2 Cup Apple Cider Vinegar
- 1/4 Cup Basil
- 1/4 Cup Parsley
- 2 Tbs Extra Virgin Olive Oil
- 1 – 2 Tbs Organic Maple Syrup (This can be adjusted to taste; also, we use Grade B)
- Sea Salt (to taste)
This dish is packed with vitamins, minerals, live enzymes, fiber and more phytonutrients than I can name.
It’s also very VERY light and energizing.
Food Fact #2: –> “Apple cider vinegar is used alone or with honey for osteoporosis, weight loss, leg cramps and pain, upset stomach, sore throats, sinus problems, high blood pressure, arthritis, to help rid the body of toxins, stimulate thinking, slow the aging process, regulate blood pressure, reduce cholesterol, and fight infection.” – WebMD
You can serve it as a main course–like I did tonight. . . or you can serve it as a side dish along with a protein. I’ve made it with shrimp a few times, but I think we prefer it without.
One of the really great things about this dish is that the veggies are served raw, so their nutrients remain intact.
And although we don’t eat raw foods exclusively in our home (We did for a period of time before the kids were born), I strive to serve the family “at least” two servings of raw veggies at each meal and one raw fruit at each snack.
All done!
Try it and let me know what you think.
I think you–and your kids–will love it.
The salad looks great. I’m definitely going to make it and add shrimp.
Thank you! Let me know what you think.
Also, if you ever want a sprout-growing lesson, let me know. It’s so easy.
I can’t find organic sprouts anywhere. I would like a sprout-growing lesson.
You got it. I’ll post it this week. =) It’s SO much better (& very easy) to make your own anyway.