All-Star-All-Sprout Salad Recipe
- 1 cup (236.8 ml) chopped sunflower greens
- 1 cup (236.8 ml) chopped pea shoots
- 1 cup (236.8 ml) chopped radish greens
- 1 cup (236.8 ml) chopped buckwheat lettuce
- 1⁄2 cup (118.4 ml) chopped broccoli greens
- 2 tablespoons (29.6 ml) sunflower oil
- 2 tablespoons (29.6 ml) balsamic vinegar
- Herb salt to taste
Mix the chopped greens in a bowl with the herb salt. Add oil and vinegar and toss. I know it sounds too simple, but trust me this is one of the best; give it a try at least once. If you are not sure that you’re going to finish the salad, just mix half greens with half the dressing because the salad won’t keep that well if it has dressing on the greens.
Variation: Add 2 peeled and grated carrots to add a contrasting color and body to the salad. Any salad is enhanced with one ripe avocado, peeled and diced.
More from Year-Round Indoor Salad Gardening:• Vegetable Verbiage: The Difference Between Soil Sprouts and Microgreens
Reprinted with permission from Year-Round Indoor Salad Gardening by Peter Burke and published by Chelsea Green Publishing, 2015. Buy this book from our store: Year-Round Indoor Salad Gardening.
In his revolutionary book Year-Round Indoor Salad Gardening (Chelsea Green Publishing, 2015), Peter Burke proves that you can grow salad greens throughout the entire year with little more than a cupboard and a windowsill. This book is an inviting guide for both first-time and experienced gardeners in rural and urban environments. The book offers detailed step-by-step instructions to mastering Burke’s method, including tools and accessories to have on hand, soil and compost, harvest and storage, recipes and much more. Featured here is a recipe for All-Star-All-Sprout Salad.
You can purchase this book from the GRIT store: Year-Round Indoor Salad Gardening.
When I first started experimenting with soil sprout salads, this was the one that everyone loved and asked for over and over. It quickly became a family all-star. It’s also the salad I usually serve at the end of each soil sprout class. Some folks in classes take their salad eating very seriously and make a point of trying the salad without dressing first. This salad gets rave reviews every time I serve it, no matter whether it is dressed or not; I hope you enjoy it as well.