pretty sweet pea sprouts

May 25, 2011
Have you ever laid eyes on prettier sprouts?  I snatched up these sweet pea sprouts at the grocery store and set home to make a dinner salad with them.    
And this is how it evolved…
Crunchy, bright carrots…check.
Velvety black beans…check. 
Creamy, ripe avocado...check.

Dressed with lemon juice and sprinkled with sea salt and ground pepper.
Sweet Pea Sprout Salad
vegan, gluten-free
1 cup sweet pea sprouts
1 cup black beans, rinsed and drained
2 carrots, peeled and julienned
½ avocado
juice of one lemon
sea salt and freshly ground pepper to taste
Toss all ingredients in a large bowl with lemon juice.  Sprinkle sea salt and pepper to taste.  Serve room temperature or chilled. 

3 comments:

Laura said...

What a great recipe. I can't wait to try it. I just feel so bad cutting those newly blossoming sprouts. Oh...I think I am over it. Your pictures make it worth it! Thanks for the recipe.

Jess said...

Thanks so much Laura! They're pretty, but definitely taste prettier than they look, so it makes it all worth it. :)

Buffy said...

So many gluten-free recipes are boring or unappealingly presented. Yours are fantastic. I've just fallen madly in love with your blog. Just needed to say that. :)

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