Sunflower Sprout + Tomato Salad

This is a quick, easy and very healthy sunflower sprout and tomato salad with a red wine vinaigrette straight from the farmer’s market. Go find the sprout guy or girl at your farmer’s market and ask for sunflower sprouts, they are definitely a hidden gem. These things are so fresh and healthy tasting, you could even eat them as a snack in a movie instead of popcorn. The acidity and pepperiness of the red wine vinaigrette combined with the shallots and tomatoes are a great and balanced combination.

It seems really easy to grow grow these sprouts at home. Check out this how to from SproutPeople and another from Raw and Living Foods. I definitely want to give it a try soon.

You can add some goat cheese, buffalo mozzarella or parmesan to kick it up a notch.

Sunflower Sprout + Tomato Salad

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Course: Salad

Cuisine: American

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 2

Author: Justin McChesney-Wachs

Ingredients

• 4 oz sunflower sprouts rinsed and dried
• 2 to matoes cut in wedges
• 1 shallot peeled and sliced thin
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon +/- honey
• 1/2 teaspoon dijon mustard
• salt + pepper to taste

Instructions

• Whisk the red wine vinegar, honey and dijon in a medium bowl to combine. Slowly add the olive oil while whisking to create an emulsion. Add more honey to adjust sweetness and season with salt + pepper to taste. Add the sliced shallots to the vinaigrette and let sit for a few minutes.
• Placed the tomato slices around the plate with a slice of shallot on top of each. Add the sunflower sprouts to the middle of the plate, creating as much height as possible.
• Drizzle the vinaigrette over all ingredients and season with a little salt + pepper.

Notes

Add some goat cheese or shaved parmesan to add another element of richness.