3 Sprout Salad

3 Sprout Salad

So, I think it was just two days ago, I was having dinner with my friend, sipping wine and enjoying laughs, when I proudly stated “I’m not one of those weird sprout-y vegans!”

…well apparently I lied.

The very next day I went to the farmers market and picked up, not one, not two, but three kinds of delicious sprouts.

Sunflower sprouts, are kinda fat, juicy, and mild.

Buckwheat sprouts, are thin, light and have a bit of spice

and Pea shoots, (my favourite) are crisp and sweet


As soon as I got home from the market, I whipped up this simple lemony summery salad. If you only have one kind of sprout, that could work, or even if you have no sprouts, try this salad dressing on your favourite lettuce.

Dressing Recipe:

Dijon Mustard

Olive Oil

Zest of half a Lemon

Juice of Half a Lemon

Honey (or rice syrup, agave, or other sweetener)


Salt (optional)

Salad Ingredients:

Pea Shoots

Buckwheat Sprouts

Sunflower Sprouts

(or other sprout or lettuce combos)

Red Onion


Dried Cranberries

(or whatever other toppings you like)

lemon salad dressing

Get out your salad bowl, and begin making the dressing right in the bottom of the bowl.

Add the mustard, oil, zest, lemon juice, honey (or sweetener of choice), a couple good grinds of pepper, and salt if you like (I didn’t use any).

lemond salad dressing 2

Mix it all up, and taste. It should be quite tart and lemony. The sprouts, mango and cranberries will add more sweetness.

sprout salad

Toss in your sprout combo and pile it high!

Slice up your mango and onions, add them to the sprouts, and toss to dress the salad.

sprout lemon salad

It will look all yummy like this. Get ready to taste summer!

sprout salad mangoeBon Appetegan!

Peanut Butter Kale Salad


If you are like me, you would think… Peanut Butter Kale Salad, eh?..well that sounds odd.

But you (and I) would be wrong, it is so, so, so good.

Well at least I think so. Whenever I am home alone, I tend to make a giant bowl of this salad and eat the whole thing for dinner.

In fact, I don’t actually think I have ever made it for anyone else…it is my secret salad.

Secret no more!


Peanut butter


Nutritional Yeast

Soy Sauce

Maple Syrup (optional)

Hot Sauce (optional)




Red Onion


Dried Cranberries

Sesame Seeds

You may have noticed, I didn’t provide any measurements. Unless baking, I think measuring cups and spoons are a nuisance. You make a simple dressing and before you know it you have dirtied 17 dishes, and lost all creativity in the kitchen. I recommend, just eyeballing it, and then most¬†importantly, tasting it! Adjust as needed. So instead of giving you measurements, I am giving you an eyeball guide…


I like to mix my salad dressing directly in the bowl I want to toss my salad in. Again, no extra dishes!

So, blob in some peanut butter, a smaller blob of tahini, hot sauce if you like, and a drizzle maple syrup. I use natural unsweetened peanut butter so maple syrup is a good addition, but if you use the sweetened kind, it is probably not needed.


Now add two spoonfuls of nutritional yeast, and splash of soy sauce (not too much!) looks like a lot because it blended with maple syrup. Start small, you can always taste and add more if the dressing needs more saltiness.


Stir that up. It will probably be a bit thick and goopy, so add small amounts of water until it is nice creamy consistency.


Prepare your Kale by ripping the leafy part from the stem, and tear those pieces into bit sized pieces.


Make an enormous pile like this.

Now get in there with your hands. Clean hands only please! You want to massage the kale. rub the dressing into it, and rub all the leaves. This removes the bitterness from the kale.


The kale should be all saucy and about half the size as it was when starting.


Slice some red onion thinly, cut up some avocado, toss in some dried cranberries, and lightly toss.

Finish with a sprinkle of black and white (or whatever colour you have) sesame seeds.


Bon Appetegan!

If you make this recipe, let me know if you devour it like me!