Sprouts and Avocado Salad

I’m on an avocado kick and came across this awesome avocado salad recipe in Salads: Beyond the Bowl (Kyle Books, April 2012), a compendium of salad recipes that definitely go beyond the usual lettuce and dressing. Though not a vegan-only cookbook, author Mindy Fox will deliciously inspire you to eat your greens and more. Fox’s sprouts and avocado salad is a simple combination of flavorful ingredients, including cold-pressed pumpkin oil, which is high in healthy fats.
I’m on an avocado kick and came across this awesome avocado salad recipe in Salads: Beyond the Bowl (Kyle Books, April 2012), a compendium of salad recipes that definitely go beyond the usual lettuce and dressing. Though not a vegan-only cookbook, author Mindy Fox will deliciously inspire you to eat your greens and more. Fox’s sprouts and avocado salad is a simple combination of flavorful ingredients, including cold-pressed pumpkin oil, which is high in healthy fats.

Sprouts and Avocado Salad

Serves 4

Ingredients:

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• 3/4 pound mixed sprouts

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• 1 large firm-ripe avocado

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• Flaky coarse sea salt

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• 1/4 cup cold-pressed pumpkin oil

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• 3 tablespoons fresh lemon juice

Directions:

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1. Divide sprouts among 4 serving plates. Cut the avocado into quarters lengthwise, then remove the pit and peel.

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2. Cut the pieces lengthwise into 1/4-inch-thick slices, then arrange the slices alongside the sprouts.

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3. Crush several generous pinches of salt over the sprouts and avocado slices, then drizzle each salad with the oil and lemon juice.

More yummy vegan salad recipes!