I really wanted to whip up a roasted carrot and avocado salad with cashew cream dressing for lunch. *Drooling*
But, it’s way too hot outside, and the precipitation factor around these parts has been completely indecisive. Also, it has been really humid today, so the last thing I want to do is turn on the oven and “roast.”
Since my last post was on DIY Sprouts, I thought it might be a good idea to give you a way to use them. My intentions for this recipe began as a quest for a coleslaw substitute. Some friends are having a BBQ tonight (yes!) and not everyone likes coleslaw. Or lots of mayo, for that matter. Some people eat it by the spoonfuls. I don’t know who they are and I don’t know what they do for a living, but I do know that there is a better world out there: one that includes SPROUTS.
Mediterranean Sprout Salad
1 teaspoon lemon juice
1 teaspoon tahini
1 teaspoon Veganaise (or mayo)
1 Tablespoon water
1/2 clove of garlic – minced
3 Tablespoons thinly sliced fresh basil
1 Tablespoon thinly sliced fresh mint
2 Tablespoons diced red onion
2 or 3 Tablespoons thinly sliced sundried tomatoes
1/2 cup cooked chickpeas, smashed
1 and 1/2 cups sprouts
Salt and Pepper to taste
Directions: In a (microwave safe) medium mixing bowl, combine lemon juice, tahini, Veganaise, water, and garlic. Microwave on high for 20 seconds, just to melt the tahini so that it mixes well with the rest of the ingredients in the bowl. Whisk well until mixture is smooth. Season with salt and pepper. To bowl, add remainder of ingredients. Mix well and eat! Makes 1 serving, unless you aren’t hungry.
Note: Allowing salad to sit for (around) 10 minutes only increases the flavor. Happy eating!