Sprouts and Shoots

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Sprouts and Shoots

Recipe adapted from Justin Brunson, Old Major, Denver

Yield: 4 small servings

Prep Time: 15 minutes

Cook Time: N/A

Total Time: 15 minutes


Lemon Vinaigrette

1½ tablespoons lemon juice

½ large shallot, finely chopped

1 teaspoon honey

3 tablespoons extra-virgin olive oil

¼ teaspoon kosher salt

⅛ freshly ground pepper


1 cup sunflower shoots

1 cup pea shoots

1 cup radish shoots

½ cup sprouted lentils

¼ cup sunflower seeds


1. Make the vinaigrette: In a small bowl, whisk together the lemon juice, shallot and honey. While whisking, slowly drizzle in the olive oil until the mixture is thick and creamy. Season with the salt and pepper.

2. Make the salad: To a medium bowl, add the sunflower shoots, pea shoots, radish shoots, sprouted lentils and sunflower seeds. Pour the vinaigrette over the shoots and sprouts and gently toss to combine. Divide among 4 small plates and serve.

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