Sprouted Salad with Creamy Garlic Dressing
Sprouted Salad with Creamy Garlic Dressing
Ingredients
For the Salad
- 4 cups mixed sprouts, (such as alfalfa, lentil, or broccoli sprouts)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, peeled, seeded, and diced
- 1/4 cup red onion, thinly sliced
- 1/2 bell pepper, any color, cored and diced
- 1/2 cup carrots, shredded
- 1/4 cup fresh parsley, chopped
For the Creamy Garlic Dressing
- 1/2 cup Greek yogurt, plain, full-fat
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon water, or more, to thin if needed
Instructions
- 1
Prepare the creamy garlic dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lemon juice, Dijon mustard, extra virgin olive oil, salt, and black pepper until well combined and smooth. If the dressing is too thick, add water 1 tablespoon at a time until desired consistency is reached. Taste and adjust seasonings as needed.
⏱️ 5 min
- 2
Prepare the salad vegetables: In a large salad bowl, combine the mixed sprouts, halved cherry tomatoes, diced cucumber, thinly sliced red onion, diced bell pepper, shredded carrots, and chopped fresh parsley.
⏱️ 10 min
- 3
Dress the salad: Pour the creamy garlic dressing over the prepared salad ingredients. Gently toss the salad until all the vegetables and sprouts are evenly coated with the dressing.
⏱️ 3 min
- 4
Serve immediately: Divide the sprouted salad among serving plates and serve fresh.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sprouted Salad with Creamy Garlic Dressing
For the Salad
- 4 cups mixed sprouts, (such as alfalfa, lentil, or broccoli sprouts)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, peeled, seeded, and diced
- 1/4 cup red onion, thinly sliced
- 1/2 bell pepper, any color, cored and diced
- 1/2 cup carrots, shredded
- 1/4 cup fresh parsley, chopped
For the Creamy Garlic Dressing
- 1/2 cup Greek yogurt, plain, full-fat
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon water, or more, to thin if needed
Instructions
- 1
Prepare the creamy garlic dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lemon juice, Dijon mustard, extra virgin olive oil, salt, and black pepper until well combined and smooth. If the dressing is too thick, add water 1 tablespoon at a time until desired consistency is reached. Taste and adjust seasonings as needed.
⏱️ 5 min - 2
Prepare the salad vegetables: In a large salad bowl, combine the mixed sprouts, halved cherry tomatoes, diced cucumber, thinly sliced red onion, diced bell pepper, shredded carrots, and chopped fresh parsley.
⏱️ 10 min - 3
Dress the salad: Pour the creamy garlic dressing over the prepared salad ingredients. Gently toss the salad until all the vegetables and sprouts are evenly coated with the dressing.
⏱️ 3 min - 4
Serve immediately: Divide the sprouted salad among serving plates and serve fresh.
⏱️ 2 min