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Sprout Salad for Spring Energy!

By Ritamarie Loscalzo




This healthy dish is perfect for Spring!  It’s also good for building strong bones.  Besides eating as is, it will work great as a filling in a nori roll or collard leaf wrap.  Use your favorite sauce, such as my Creamy Tex Mex dressing, or other recipes in my Quick Lunch and Dinner Ideas book.


Sprout Salad


  • 4 cups green leafy sprouts, loosely packed (alfalfa, clover, sunflower, fenugreek, broccoli, radish, etc.)
  • 1/2 cup chopped tomato (approximately 2 medium-sized Roma tomatoes)
  • 1/2 medium avocado, chopped
  • 1 cup chopped cilantro sprigs (about 1 large bunch of cilantro – twist off large stems and save for blending or juicing)
  • 2 tablespoons dulse flakes
  • 1 lime,quartered


1. In a large bowl, loosely toss all the salad ingredients so they are well combined.

2. Add a dressing of your choice, making to your desired consistency.

3. Serve and sprinkle with dulse flakes and garnish with lime wedges.


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