Tomato and Sunflower Sprout Salad with Arugula Pesto

Did you know that sunflower sprouts are super nutritious and high in protein too! Amazing isn't it? Especially when combined with arugula pesto. Just yum!
Prep Time10 mins
Total Time10 mins
Course: Extras and Sides, Lunch
Servings: 2
Calories: 263kcal

Ingredients

For the arugula pesto

  • 3/4 cup arugula packed
  • 1 clove garlic
  • 2 tbsp unsalted cashews or pine nuts
  • 2 tbsp nutritional yeast or parmesan cheese
  • 1.5 tbsp extra-virgin olive oil
  • squeeze lime/lemon juice only
  • sea salt to taste

For the salad

  • 3 cups sprouts of your choice (seed, bean or grain sprouts) we used sunflower sprouts
  • 2 cups tomato chopped
  • 1/2 cup spring onion (scallion) chopped
  • 2 slices bread of your choice (GF if needed) we used rye bread

Instructions

  • Add all pesto ingredients to a small blender and blend until smooth paste
  • Mix pesto with tomatoes and spring onions.
  • Dress plates with sprouts and top with tomato-pesto mix. Serve with a slice of bread.

Notes

Want to learn how to make your own sprouts at home? CLICK HERE for a full tutorial. 

Nutrition

Calories: 263kcal | Carbohydrates: 35g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 513mg | Potassium: 537mg | Fiber: 9g | Sugar: 9g

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