Spring Sprout Salad
As the temperatures rise and the trees bloom our body’s needs change. We leave behind the heavier foods of winter and start craving lighter and raw foods.
Salads are an excellent meal during the spring and summer. They provide us with lots of nutrients and energy from fresh and colorful vegetables. This spring salad combines lots of protein from bean sprouts and lots of fresh and light energy from the variety of vegetables. It is crunchy, delicious, very satisfying and cleansing.
Spring Sprout Salad
- 1 container mixed bean sprouts
- 1 cup Sunflower sprouts
- 3 rainbow carrots (small) peeled, cut into matchsticks
- 1/2 daikon peeled, cut into matchsticks
- 1 cucumber peeled, cut into matchsticks
- 1/2 beet peeled, cut into matchsticks
- 1/4 red cabbage sliced
- few leaves of fresh cilantro
- Mix ingredients together
This salad will keep in the refrigerator for a few days without dressing.
Serve it drizzled with olive oil and fresh lime juice or try it with Carrot Ginger Dressing.
Rachel Kieffer is a certified nutrition and health coach* living in New York with her family. She has worked with thousands of clients to transform their health and lives through her private consultation programs, workshops, women’s groups and writing. “I believe that every woman has a birth right to be deeply in love with herself and create a magnificent life that she loves. And that includes a joyous relationship with food, radiant health, and being completely pleased with how she looks.” Please visit HealthNutGirl.com to learn more about Rachel’s services.
*Certified by the Institute For Integrative Nutrition and the American Association of Drugless Practitioners (AADP)
This recipe appeared in the April/May/June 2017 issue of Elements For A Healthier Life Magazine on page 90; recipe and photograph by Rachel Kieffer.
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