This healthy plant-based arugula sunflower sprout salad is tossed in a creamy garlic dressing for a nutritious side salad or light meal.
Sunflower sprouts are a powerhouse of micronutrients, amino acids, and healthy fats providing excellent nourishment for your body.
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Recipe Highlights
- Dietary – vegan, whole food, oil-free, grain-free, gluten-free, nut-free, soy-free
- Quick & easy to make
- Loaded with fiber and protein
- Healthy nourishing salad
- Allergy-friendly
- Great for picnics and potlucks
- Simple and delicious
- Makes a great light meal or side dish
Ingredient Notes
Here’s everything you’ll need:
- arugula – this salad also works with baby spinach or other baby greens
- sunflower sprouts – they have a fresh, nutty flavor and crunchy texture. I grow my own sunflower sprouts at home in a sprouting jar. You can also use store-bought sprouts.
- tomato – I used regular tomato, you can also use cherry tomatoes
- cucumber – use regular, English, or 2 Persian cucumbers
- beans – I used canned red kidney beans, black beans will also work
- sunflower seed butter – needed for the dressing. Tahini, cashew or almond butter all work great.
- garlic – fresh garlic is best
- nutritional yeast – adds a savory, cheesy flavor
- lemon – you can also use lime
For the full ingredients list, measurements, and instructions, please find the recipe card below.
How to Make Arugula Sunflower Sprout Salad
Step 1: Chop the veggies & combine in a bowl– In a large salad bowl add the arugula, sunflower sprouts, chopped tomato, cucumber, and beans.
Step 2: Make the dressing – Combine all the dressing ingredients in a small bowl and whisk until smooth.
Step 3: Assemble the salad – Pour the dressing over the salad and toss well.Â
Health and Weight-loss Promoting Salad
A whole natural plant food salad free of health-damaging oils and sugars!
The sunflower sprouts are living food that has the most digestible proteins and essential fats.
They can be easily grown in a sprouting jar at home. Start by soaking raw, organic sunflower seeds in water for 8-12 hours. Drain and rinse the seeds, then place them in a sprouting jar with a mesh lid. Rinse and drain the seeds twice daily, keeping the jar tilted to allow excess water to escape and ensure proper air circulation. In about 7-8 days, your sunflower sprouts will be ready to enjoy.
Arugula is rich in potent antioxidants to keep dangerous free radicals at bay and detoxify your tissues.
Sunflower seed butter is rich in healthy fats that are essential for optimal health.
The addition of beans makes this salad as satiating as it is. Beans are rich in protein and healthy, complex carbohydrates and resistant starch, thus keeping you full for longer, preventing overeating and protecting your microbiome.
How to Store
This arugula sunflower sprouts salad is best enjoyed fresh while still fresh and vibrant.
Refrigerator: Store leftovers in a sealed container in the fridge for up to 2 days.
More Healthy Salads to Try
If you try this Arugula Sunflower Sprout Salad, please let me know! Leave a comment and ★★★★★ recipe rating below. I would love to see your remakes and hear what you think.
Arugula Sunflower Sprout Salad
IngredientsÂ
- 3 handfuls arugula
- 3 cups sunflower sprouts
- 1 large tomato , chopped
- 1 cucumber , chopped
- 1 can (15 ounce ) red kidney beans, drained and rinsed
For the Salad Dressing
- 2 tbsp (30 g) sunflower seed butter
- ½ lemon, pressed
- 2 cloves garlic, juiced
- 1 tsp Hilamalayan salt
- 1 tbsp nutritional yeast
- 1½ tbsp water
InstructionsÂ
- In a large salad bowl add the arugula, sunflower sprouts, chopped tomato, cucumber, and beans.
- After that combine all the dressing ingredients in a small bowl and whisk until smooth.
- Pour the dressing over the salad and toss well. Enjoy!
Notes
- Instead of sunflower seeds butter, you can use tahini, almond, or cashew butter.
