Super Sprout Salad with Chipotle Almonds

By: Meg Thompson

This Super Sprout Salad delivers both an amazing nutritional hit, and wonderful flavour and texture.

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Servings

Prep time

Cook time

Recipe

Ingredients

½ cup raw almonds
1 tbsp chipotle paste
Sea salt, to taste
1½ cups sprouts of choice (I used a mix of lentils, chickpeas, mung beans & snow pea sprouts)
1 small cucumber, thinly sliced
Handful coriander leaves
1 tbsp olive oil
Juice ½ lime

Method

Preheat oven to 180°C.
Combine almonds and chipotle paste with a pinch of salt, spread onto baking tray and bake for 5-10 mins or until just golden.
Remove from oven and set aside to cool.
Meanwhile, place sprouts, cucumber and coriander in bowl, tossing to combine.
Whisk together oil and lime juice and pour over the salad.
Top with almonds and serve.

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#Tags: Chipotle, salad, Sprouts, superfood

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.