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Sprout & Sunflower Seed Salad

Servings:           4
Total Time:        30 mins
Cooking Time:  5 mins

Download this Recipe (.pdf)

Ingredients

50g frilly lettuce

1 English cucumber

100g Alfalfa or Mung Bean sprouts

1 large avocado pear, peeled & de-pipped
1 Tbsp lemon juice

100g sunflower seeds (kernels)

Method

Slice the lettuce into fine strips and add to a salad bowl.

Peel the skin from the cucumber.  Using a cheese slicer or potato peeler, slice lengthwise into ribbons into the same salad bowl.

Add the sprouts to the bowl and toss to combine.

Thinly slice the avocado pear and coat with the lemon juice (to prevent browning) and place on top of the salad.

Heat a frying pan over a high heat, add the sunflower seeds and toast for about 5 mins while occasionally tossing to prevent burning.

Scatter the toasted seeds over the salad & serve.

Serving Suggestions

Serve with balsamic vinegar & extra virgin olive oil, or a Lemon Vinaigrette Dressing.
​​​Salad Dressings   |   Sauces   |   ​Chutneys & Marinades
Breakfasts   |  Lunches/Light Meals   |  Starters   |  Mains   |  Desserts   |  Vegetable Sides   |  Salads & Cold Sides   |  Breads   |   Biscuits & Cakes
Banting/LCHF Carb Substitutes

A3Recipes Guide 
|  Quick Guide to Banting/LCHF  |  Chilli Hotness  |  Cooking Fats & Oils  |  Meat Doneness  |  Grow your own Herbs

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