Mediterranean Inspired Sprout Salad
Nutrient-rich, quadruple sprout, gluten-free, dairy-free, keto, paleo, and Whole30 Mediterranean Sprout Salad recipe.
Servings: 6 servings
Calories: 155kcal
Equipment
- Large bowl
- Spoon
- Measuring spoons
- Dry measuring cups
- Liquid measuring cups
- Citrus juicer
- Small bowl
- Whisk
Ingredients
Salad
- 4 oz SunGarden crispy mix boiled
- 4 oz SunGarden Mung Bean Sprouts chopped
- 2 medium tomatoes diced
- 1 large cucumer chopped
- ½ small red onion diced
- 1 medium red bell pepper diced
- 1 tbsp jalapeno minced
- 1 cup feta crumbled
Dressing
- ¼ cup lemon juice + 1 tbsp
- 3 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp Koops' Honey Dijon or use your favorite!
- ¼ cup fresh dill chopped
- 1 tbsp garlic powder
- 1 tsp dried oregano
- ½ tbsp salt
- ½ tbsp pepper
Instructions
- In a large bowl, combine the prepared salad ingredients including the feta. Gently mix with a spatula or wooden spoon until combined.
- In a small bowl, whisk all the salad dressing ingredients together until combined.
- Add all or some of the dressing to the salad, depending on preference, and mix until the salad is well coated.
- Serve immediately or chill for 30-60 minutes for flavors to combine and top with more feta.
Notes
Recipe by Ayessa Holbrook, SunGarden
Nutrition
Calories: 155kcal | Carbohydrates: 7g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 866mg | Potassium: 224mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1250IU | Vitamin C: 40mg | Calcium: 140mg | Iron: 1mg