Name: Avocado and sprout salad with green tahini dressing
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 ripe avocados, quartered and finely sliced; 1/2 cup mixed sprouts (Emma used lentils, mung beans, blue peas, chickpeas and adzuki beans) – see below instructions; 4 large handfuls salad greens; 2 tablespoon lightly toasted sesame seeds; Green tahini dressing; 1/2 cup parsley leaves; 1/2 cup mint leaves; 1/2 cup unhulled tahini; 1/2 cup freshly squeezed lemon juice; 2 tablespoon extra virgin olive oil; 1 clove garlic; fine sea salt, to taste

Avocado and sprout salad with green tahini dressing

This avocado and sprout salad recipe is packed full of all sorts of goodness. Serve drizzled with a creamy green tahini dressing for a winning vegetarian, gluten-free accompaniment to your next meal

Serves 4

Prep

15M

Click here to learn how to easily sprout legumes at home.

For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com

Ingredients

2 ripe avocados, quartered and finely sliced

1/2 cup mixed sprouts (Emma used lentils, mung beans, blue peas, chickpeas and adzuki beans) – see below instructions

4 large handfuls salad greens

2 tablespoon lightly toasted sesame seeds

Green tahini dressing

1/2 cup parsley leaves

1/2 cup mint leaves

1/2 cup unhulled tahini

1/2 cup freshly squeezed lemon juice

2 tablespoon extra virgin olive oil

1 clove garlic

fine sea salt, to taste

Method

1.For dressing, blend all ingredients in a blender on high speed until smooth and a vibrant green. If needed, add a touch of water to attain a good consistency.

2.Arrange avocado, sprouts and salad greens in four bowls, sprinkle with sesame seeds and drizzle with a little green tahini dressing. You will have leftover dressing so store the remainder in a glass jar in the fridge; it will keep for up to 1 week. It’s lovely served with roasted vegetables or a grain bowl.

Mixed sprouts

3.Put legume mixture in a glass jar (mason or agee jars are ideal), cover with plenty of cold, filtered water, screw on a sprouting lid (or use muslin secured with rubber band) and leave on bench overnight.

4.The following day, drain the water, rinse and drain again. Place jar on its side or rest upside down in a bowl on a slight angle to allow any excess water to drain off, then place on the bench in a light spot out of direct sunlight.

5.Rinse and drain sprouts each day as per step 2. After 2-4 days your sprouts will be ready to eat.

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