Micro Broccoli Sprouted Seed Salad

This salad is light, refreshing, and packed with nutrients. The micro broccoli sprouts are a good source of vitamins A, C, and K, while the sprouted seeds are a good source of protein, fiber, and omega-3 fatty acids. The red onion adds a bit of crunch and flavor, and the almonds add a bit of sweetness and crunch. The dressing is a simple combination of olive oil, apple cider vinegar, and salt and pepper, which brings all of the flavors together.

I first had this salad at a restaurant in New York City, and I was immediately hooked. The combination of flavors and textures was so unique and delicious, and I knew I had to recreate it at home. I experimented with different ingredients and proportions until I came up with this recipe, which I think is even better than the original. I love to serve this salad as a side dish or light lunch, and it's always a hit with my friends and family.

Prep time: 10 | Cook time: 0 | Serves: 2

Ingredients

• 100g micro broccoli sprouts
• 100g sprouted seeds (chia, flax, sesame, pumpkin etc.)
• 1/2 red onion, thinly sliced
• 1/2 cup sliced almonds
• Freshly ground mixed pepper
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon sea salt

Instructions

1. In a large bowl, combine the micro broccoli sprouts, sprouted seeds, red onion, almonds, salt, pepper, apple cider vinegar, and olive oil. Toss to coat.
2. Serve immediately.

Why It Works

• The micro broccoli sprouts are a good source of vitamins A, C, and K, which are all essential for good health.
• The sprouted seeds are a good source of protein, fiber, and omega-3 fatty acids, which are all important for a healthy diet.
• The red onion adds a bit of crunch and flavor to the salad, and the almonds add a bit of sweetness and crunch.
• The dressing is a simple combination of olive oil, apple cider vinegar, and salt and pepper, which brings all of the flavors together.