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🥗 Crunchy Sprout Salad with Tomatoes

169 kcal · 30 min · 4 servings

Ingredients

• 300 g mixed leaf salad
• 80 g soy sprouts
• 60 g alfalfa sprouts
• 200 g cherry tomatoes
• Juice of one lemon
• salt
• pepper (from the mill)
• 6 tbsp olive oil

Instructions

1. 1. Rinse the salad greens under running water.
2. 2. Remove any wilted or damaged leaves.
3. 3. Cut the salad greens into thin strips.
4. 4. Place the soy sprouts in a colander.
5. 5. Briefly pour boiling water over the soy sprouts to refresh them.
6. 6. Let the soy sprouts drain well afterwards.
7. 7. Wash the cherry tomatoes thoroughly.
8. 8. Cut the cherry tomatoes in half.
9. 9. Remove the hard stem ends from the tomato halves.
10. 10. Slice the cored tomato halves into thin pieces.
11. 11. Place the cut salad greens into a large bowl.
12. 12. Add the drained soy sprouts to the bowl.
13. 13. Add the tomato slices to the bowl.
14. 14. Toss the vegetables in the bowl gently.
15. 15. Pour the lemon juice into a small bowl.
16. 16. Season the lemon juice with salt and pepper.
17. 17. Add the oil to the lemon juice.
18. 18. Whisk the ingredients vigorously until a uniform sauce forms.
19. 19. Pour the dressing over the vegetables in the large bowl.
20. 20. Mix everything well so that every leaf is coated.
21. 21. Plate the salad.
22. 22. Garnish the salad with the alfalfa sprouts.
23. 23. Serve the salad immediately.

Nutrition per serving

• kcal: 169
• Protein: 3 g · Fett/Fat: 16 g · Carbs: 4 g