Sprouted seeds make it possible to feature fresh greenery on your dinner table year-round! Especially when our gardens are barren and local farmers markets have shuttered for the season, we like consuming these beautiful microgreens. They only take less than a week to sprout and are so simple to grow!
Paired with our fragrant and other tummy-friendly veggies, this zesty salad is delicious on its own, atop of a bed of mixed greens, or will liven up a bowl of cooked quinoa.
Sprout Salad with Fennel Pollen
- 1/4 cup organic hazelnut oil
- 1 Tbsp. Fire Tonic (or homemade homemade fire cider)
- 1/2 tsp. organic dill weed
- 1/2 tsp. ground Himalayan salt
- 1/2 tsp. ground organic white peppercorns
- 2-4 organic radishes, julienned
- 1/2 cup organic apple, julienned
- 1 cup organic fennel bulb, thinly sliced (if fennel is not available, celery is a good substitute)
- 1 cup organic daikon radish seeds, sprouted
- 1 cup organic broccoli seeds, sprouted
- 1-2 tsp. organic bee pollen
- 2-3 tsp. organic roasted hazelnuts, chopped
- Sprout your seeds. This should take 5 to 6 days.
- Whisk the oil, Fire Tonic, salt, and pepper until mixture emulsifies.
- Toss with remaining ingredients besides bee pollen and hazelnuts.
- Sprinkle with pollen and hazelnuts and serve immediately!
New to the World of Sprouting Seeds?