Sprout Salad
- 3/4 cup / 6 oz / 170 g plain Greek yogurt
- 1/4 teaspoon salt, plus more to taste
- 1 handful arugula, chopped
- 1 small bunch chives, minced
- 8 oz mung bean sprouts (or equiv. cooked mung beans), about 2 cups
- a big handful of well-toasted, sliced almonds
- 1 ripe avocado, chopped
- good extra virgin olive oil
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Almonds, well-toasted (1 big handful)
- Arugula (1 handful)
- Avocado, ripe (1)
- Chives (1 small bunch)
- Mung bean sprouts (8 oz)
- Cooking & Baking
- Olive oil, good extra virgin (1)
- Salt (1/4 teaspoon)
- Dairy
- Greek yogurt, plain (3/4 cup)
Preparation
Read recipe preparation on 101cookbooks.com
Social Stats
81.5Rating
1-100
1-100
69Tweets
298Facebook
Shares
Shares
49StumbleUpon
Views
Views
1,320PinterestPins
Recipe Stats
Published May 25, 2012 (9 months ago).
110 people saved this recipe.
