What happens when you combine crunchy sprouts with a little full flavoured kale, LOTS of smooth avocado, fragrant toasted seeds and the CREAMIEST, DREAMIEST tahini dressing?
MAGIC. That’s what happens! Pure. Fricking. Magic.
As a matter of fact, I’m pretty certain that this little number has some major potential to convert even the most avid sprout haters to embrace them for what they really are: incredibly versatile, a nutritional powerhouse (small sprouts = BIG benefits) and of course – lip smacking tasty!
So if you’re one for pushing sprouts around your plate as you tuck in to the rest of what your roast dinner has to offer, then I would like to cordially invite you to try sprouts in a whole new way (In other words: go make this salad right now – and thank me later. ;))
Sure, I’ll be the first to admit that when sprouts are boiled to the point where they lose all their crunch and flavour, they are pretty much destined for a one way ticket to the compost heap of neglected veg.
But when they are shredded, lightly cooked and ‘shooshed up’ with all their complimenting companions? They are crazy moreish.
Believe me when I say that I am absolutely not one for chowing down on bowls of veg for the sake of it being healthy; food has really gotta taste good too. Now this is the kind of recipe that proves that getting in your daily greens doesn’t have to be a chore, but a total party for the taste buds – and I’d be lying if I said I didn’t make a few trips back to the fridge to get in an extra mouthful of this, purely because those flavours are on FI-YA! It’s kinda like they get even better when they have time to get to know each other a little. So go ahead and make a generous portion to serve you over the next couple of days; it makes a mean side dish served hot with your salmon, chicken or protein of your choice just as much as it places perfectly in your lunch box.
You know I’ve said it before and I’ll continue to say it a million times over: Leftovers are pretty much your BFF if you’re an on the go hustler who knows the ‘tries to eat good but not having time to’ struggle.
So as we say hello to the brighter hazy days that March has in store for us, how’s about making the most out the last of the late winter produce and rustling up this bowl of goods? Don’t let the whole ‘fifty shades of green’ fool you – this crowd pleasing side packs one hell of a punch and you can really play around with how you serve it!
- 2 cups sprouts
- 1 cup kale, stems removed
- 1 clove garlic, crushed
- 3 tbsp pumpkin seeds
- 1 tsp avocado, olive or coconut oil
- ½ large avocado
- 1 tbsp tahini
- juice of ½ lemon
- 2 tbsp tamari
- pink salt and pepper, to taste
- Finely chop the sprouts and kale and steam lightly for 2 minutes. This just makes them that little bit easier to digest!
- Heat the oil in a pan and sautee the sprouts and kale with the garlic, pumpkin seeds, salt and pepper. Sautee for 5 minutes until nice and tender.
- Combine the tahini, lemon juice, tamari with a splash of water in a small glass and stir well until a smooth paste forms. Drizzle all over the sprouts and kale.
- Top with the avocado and you're set!
Now the real question is: What are you gonna pair with it? Decisions, decisions…