Sprout Salad Recipe
One of the best salads I've made in a long time (mung bean sprouts, avocado, arugula, yogurt, almonds) & a look at the QUITOKEETO packaging.
A truck just pulled up in front of my house and dropped off a palette of flattened boxes. A tower, really. As tall as I am, and then some. I've spent a good amount of time staring at it. Formidable. But let me back up a bit - I'm standing here because a couple months ago I decided it would be fun to pull together an online pop-up shop. A summer thing - it'd be open for a couple weeks and consist of an incredibly short list of items I love. It'd be its own thing, and if I liked doing it, maybe I'd do it again later in the year. Minimal commitment, an opportunity for me to try something new, and at the same time collaborate with people and products I love. And, so far, it has been a blast to pull together. A different beast for sure, but fun. It'll be called QUITOKEETO (there's a story here I'll tell at some point), and if you want to know when the shop is open, updated, and whatnot - you can sign up for the mailing list on this page.
Here's a glimpse of how the packaging is shaping up (and what my office looks like right now). I've been working on the boxes with the lovely and talented shak/ti ladies.
And for any of you who might be interested in some of the details that emerge when setting up a store, here's a sample list of some of the things that have been on my to-do list lately: Settle on a name. Set up a bank account related to shop. Set up a merchant bank account. Get resellers license. Figure out what the boxes we're shipping in look like (above). Fine-tune product list (8-10 absolute favorites). Leave voicemails for the long list of people who didn't call me back yesterday. Figure out workflow once an order comes in. Place box order (how many? what sizes?) Talk to someone at UPS about pricing to label printing. Figure out a flat-rate shipping plan that makes sense. Work with Wayne to customize Shopify experience. Try not to make him crazy. Set up mailing list. Assemble boxes (& buy more Band-aids for paper cuts). The good news, is that as I'm typing this list, most items have been checked off :)! So it looks like we're on track.
In the midst of this, the farmers' markets here are absolutely booming. All kinds of greens, asparagus, favas, flowers, strawberries.....I brought a bunch of mung bean sprouts home on Saturday and made this for lunch. I know spouts aren't for everyone, and you can easily swap in cooked mung beans, or cannellini beans, or any lentils that will hold their shape when cooked.
That's it for now - excited to share more on the recipe (and shop) fronts over the next few weeks. xo -h
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Sprout Salad
3/4 cup / 6 oz / 170 g plain Greek yogurt
1/4 teaspoon salt, plus more to taste
1 handful arugula, chopped
1 small bunch chives, minced8 oz mung bean sprouts (or equiv. cooked mung beans), about 2 cups
a big handful of well-toasted, sliced almonds
1 ripe avocado, chopped
good extra virgin olive oilto finish: chive flowers (optional)
In a small bowl combine the yogurt, salt, arugula, and chives.
In a larger bowl toss the mung beans and almonds with a splash of olive oil and a pinch of salt. Add the avocado, and gently toss once or twice more.
Serve the mung beans next to the yogurt mixture and drizzle with a bit more olive oil. If you had a few chive flowers in your bunch, sprinkle them across the top.
Serves 2 - 4.
Prep time: 5 minutes
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Comments
I’m actually about to do this step. This article got me thinking whether i should do it. Again. And thank you very much!
I am making sprouts right now and am always looking for interesting ways to use them. Thanks! The box design is so lovely, too.
I like the way you used the arugula in this recipe as an herb/flavoring for the yogurt. I usually think of arugula as a salad or cooking green. I love when I come across a recipe that inspires me to cook something in a new way. Thanks.
Hi! I just tried your recipe and LOVED it. As you mentioned, I substituted Cannellini beans for the sprouts, and it was delicious. I decided to “dress” the entire salad with the yogurt instead of placing it to the side so that I could take it to a party…oops…it wasn’t as pretty as yours, but it still tasted good! I’ll stick to your recipe next time!
This sounds like the perfect light lunch to enjoy this time of year. thanks.
I’ve always used sprouts in soup but never in salad. Definitely going to try for my next asian-inspired salad next time.
I love your cookbooks & blog-but why oh why are you not vegan-or at least offer more vegan options? Life without cheese & eggs can be so great-your cooking expertise would help so many people-not to mention the animals!
HS: Hi Shawn – I eat/cook a ton of meals that are vegan. There’s an archive of nearly 150 recipes here. And it likely goes without saying, but I do my best to buy my dairy and eggs from sources who care about the environment and the animals.
Wow…delicious!!! I was sprouting some beans when I saw this recipe. Just took the yogurt out cause I´m vegan and use flax oil instead of olive oil. Thanks for sharing Heidi!!!
Oo Heidi, I’m so excited to see your project come to life! Sounds like it’s coming together so nicely. Thanks for sharing your to-do list, I think it’s easy in the world of food to pretend that the things going on outside of the kitchen aren’t at the top of our minds. This is my kind of salad!
made this earlier in the week – so simple yet so tasty!! today i made a riff on it – couldnt find the mung sprouts, so i used a crunchy sprout mix..put a little chipolte in the yogurt mixture, and subbed in some cherry tomatoes for the almonds. Not too bad, if i do say so myself!
I’m just starting some sprouts of my own! So looking forward to making this!
Wow, I’m so excited to see what types of things you’ll carry at your shop. The salad looks yummy too.
Lovely idea! And the salad looks amazing, I very much like fresh summer salads.
SO exciting!! And this looks like such the perfect salad for a hot summer day 🙂
Heidi, your blog is so good. Such good writing. I am sure Quitokeeto will be a success. I sent you a private email as well, hope you get to it.
Good luck with your shop Heidi! Thanks for taking the time to share this delightful salad recipe.
Pretty, pretty green salad. The packaging/design for quitokeeto is really fun, too. Have a blast with it 🙂
Lovely recipe … looking forward to hearing more about quitokeeto! Very intriguing 🙂
That even looks healthy!!! I love that every bite of your food looks satisfying, filling and nourishing. Kacie
Heidi, Love this blog and your cook books. I didn’t see a spot to email you on this site. Just wanted to let you know I did a little post on you and your cookbook today and also linked to this site. Hope that is okay. I thought your book and cooking is perfect for my blog.
Sincerely,
Kim
I love sprouts! This recipe looks delicious and I will try it this week. Thanks!
Good luck with your shop, I hope it is a success.
I love sprouts, the salad looks excellent :), Miriam@Meatless Meals For Meat Eaters
The picture looks so refreshing, healthy and tasty! What a great recipe!
This plus brown rice was absolutely amazing. Thank you so much heidifor your amazing recipes! I will certainly be making this again (possibly tomorrow – I just can’t get enough!) and I made this with soya yoghurt strained through cheesecloth for a couple hours for any interested vegans! x
The box design is gorgeous – simple and chic. Good luck with the pop up!
Salad looks yummy too! 🙂
Hooray! I have a bunch of chive flowers in the garden right now and they’re beautiful but wasn’t sure what to do first. This is it. Perfect.
TOTALLY just finished reading book Conscious Eating, and was truly enlightening. So, came onto your site for my daily does of ‘101..’ and saw the sprout recipe. Sweet! Going past the whole eating beans thing to making my own sprouts and really pumped about it. Dig this recipe, making my co-op shopping list right now!
Love sprouting my own mungers, sooo super easy to do and will serve with milk kefir dressing instead of yoghurt, thanks for the inspiration!
all the luck for your shop! love the salad! so simple 🙂
Your new venture sounds most interesting and I look forward to knowing more about it. In the meantime I wish you all the best.
Your blog has inspired me to start my own in Beijing!! Please come visit and give me some advice on blogging if you have the time. Thanks!
This is a great option for salads during the warmer summer months.
Can’t wait to hear the backstory on Quitokeeto. I am curious to see if it has anything to do with the city of Quito, Ecuador. That is where I grew up, so I’m always curious about all things Quito 🙂
that sounds and looks so delicious! the textures and flavors! mmm!! thanks for sharing!
Just wanted to say that I’ve begun reading Wild as well – can’t put it down!
I just wanted to follow up and say this recipe was delicious, as in amazingly good. I used green onion instead of chives and didn’t have an avocado on hand. But it still was a perfect afternoon snack, thanks!
It’s a beautiful, simple recipe, Heidi, and an exciting idea for a shop! I, too, am amidst business planning lists. Balancing my urge to create create create more things to eat and to teach and that other beast- the manager, who needs to be sure that all systems are in place to keep everything moving smoothly forward. Can’t wait to see your shop in action! xxAngela
Aha! Another Heidi Incredible. Had the most incredible watermelon salad per you and super natural every day. I need your next cookbook please. You will have one I hope. Easy, Reliable, Tasty. Everything.
Make your own mung bean sprouts…super easy!!!
Congratulation for your new project!!
I also love to mix spring vegetables and edible flowers… have a look here.
I think somehow it was inspired by your ‘cook by colour’ chapter in Super Natural Cooking!
Good luck with the shop!
Thanks for a recipe with mung bean sprouts. I bought some at the market a few weeks ago, and then had no idea what to do with them! I ended up making a salad with fresh cilantro and mint, soy sauce, whole-grain mustard, chili, and orange juice – I was surprised to find it was good! Next round, I’ll try your recipe. Eventually, I will know my way around the mung bean.
Heidi, could you kindly describe the effect edible flowers have on food? I spot them at the farmers market every weekend but they seem formidable..
And congrats on your store!
I agree with Sarah: there’s a whole “nother” world north of you and we LOVE your posts!!
A pop-up shop ~ what an incredibly awesome idea! Can’t wait!
I love the online pop up shop concept, can’t wait to see what’s in it. And the salad looks divine!
Congrats on the new endeavor, Heidi. Looking forward to the shop. + You made me laugh with the bit about help from Wayne and, ‘trying not to make him crazy’ – totally relate. + Salad look beautiful. I love that you left the chive flower petals – so pretty and delicately delicious.
I’m so excited to see how your shop turns out. I think it sounds wonderfully exciting.
Beautiful, beautiful dish as always! I’ve pinned away 🙂
The online shop idea sounds fun and I know it will be a hit!
I love light salad and that’s what we are eating these days too.
looks GREAT 🙂
This sounds amazing and might quickly compete wtih the Super Orzo as a summer staple!!
Hi Heidi, Have you ever heard of the Quitobaquito pupfish? It lives in minuscule desert oases on the border of AZ and Sonora, Mexico. Quitobaquito Spring in Organ Pipe National Monument is their namesake. Your pop-up shop name reminds me of this colorful, endangered fish and I just wanted to tell you about them in case you did not already know. Here are a few links: http://www.isdanet.org/ISDA%20pupfish.htm
http://en.wikipedia.org/wiki/Sonoyta_pupfish
https://maps.google.com/maps?q=Quitobaquito+Springs,+Organ+Pipe+Cactus+National+Monument,+Pima,+Arizona&hl=en&geocode=FT1v5wEdv3xD-Q&hnear=Quitobaquito+Springs&t=h&z=15
Another inspiring post…thanks Heidi! I’ve been making sprout salads a lot lately and I love that they are so versatile and taste good with whatever I happen to have on hand….edamame beans, shredded carrots, sunflower or pumpkin seeds, peanuts, etc. Often I make it into a meal by tossing in a whole grain (brown rice is my fave) or shredded tempeh. I also vary the dressing depending on what is in my fridge or pantry…my latest is equal parts coconut milk and rice wine vinegar spiced with some curry powder.
May I also humbly add that it’s a thrill to grow your own sprouts. Super simple, cheap, and for someone like me with a brown thumb it is somehow deeply satisfying to watch them grow and eat them before I ruin them 🙂
HS: Great suggestions Caroline – thanks!
How awesome and scary. I wish you luck, I look forward to hearing and seeing more about it. Also this salad looks so delish, perhaps it will make an appearance at the bbq this weekend. Yum.
Humm…I will try this!
Can’t wait to try this! I am always looking for creative, nutrient packed meals. Looks awesome!
Looks wonderful! Making this asap 🙂
Congratulations! Where did you order the custom boxes? Thanks in advance for the info.
HS: Hi Grenelle – the boxes themselves aren’t really custom….but we’re designing all the different components to make them “ours”…if that makes sense.
This looks pretty amazing, but I really have to convince my Family to try it, because it looks very healty too, and that might turn them off. Not me!
Great idea! Will you deliver to UK?
I too am wondering if one needs to be in SF to partake in your shop? Such a cool idea…congrats! ps love the sprout salad, too 😉
HS: We’ll be shipping from SF. It looks like only domestic this first time through though. So if you see something you like, as long as you’re in the contiguous 48, we should be able to get it to you 🙂
There is a lot of symmetry to this….my question, living on the other side of the country as I do is this: am I going to have to fly to SF to experience this, or will you also fulfilling digitally? Oh, and yes….I adore this recipe. Looks remarkable!
HS: Heh – no, it’ll all be online Elissa 🙂 And all tangible objects (vs. digital) xoxo
I’m curious to see what your absolute favorites are. And I like the spunk it takes to set up your own shop. Good for you, and looking forward to hearing more.
Heidi, I simply cannot wait for the Quitokeeto shop to open up! I’ll be pressing the refresh page every couple seconds come June 13th! 🙂
Now, as for this salad– I love the addition of toasted sliced almonds; I think it’s such a great touch. Happy Friday!
This looks delicious. Thanks for the recipe. Its one of those simple but healthy things you appreciate when shopping and cooking.
you are so inspiring.
Good luck with your shop. I signed up when I wasn’t even sure what it was. I echo Sarah and hope that Canada is one of your shipping destinations. 🙂 I used to love sprouts but am paranoid about them and contamination. 🙁
Congratulations Heidi ! I’m so excited for you and your pop up shop. Also I’m super excited for this salad! I love sprouts!
I’m so excited for your store! I was probably the first one to sign up, haha!
This salad looks delicious & easy!
what a fun idea for your shop…and this salad!
This salad is so full of goodness! Love this idea!
What a great idea!!! Can’t wait to hear more!!
Hi Heidi, very excited to see what might be in your pop up shop – will you be shipping internationally?
Your salad looks so refreshing and tasty. Season perfect!
Pop-up shop. Love it! Love sprouts too. All the best Heidi xx
The online shop looks lovely..have signed up and waiting to see whats in store:)
In India we use a lot of of lentils and sprouts in our daily cooking as you surely know.
Another absolutely simple, delicious way to eat green sprouts (you should try it sometime) —-
Pressure cook or microwave the sprouts in very little water for a few minutes. They cook slightly but do not loose the crunch. Cut up some raw mango into tiny pieces…Mix sprouts and raw mango together with salt and lemon juice.
And serve along with steamed rice and any Indian style veggies in gravy…its awesome!
i haven’t had sprouted mung beans in forever, but i remember loving them!
WOW! Can´t wait for your shop to pop up! What will you be selling?! I´m sure no matter what, if it´s curated by you it´s going to be beautiful!
I love sprouted mung beans! They are a staple in Indian cooking and I had them all the time at home growing up 🙂 Can’t wait to hear more about your pop up shop – what a cool idea! 🙂
This looks delicious, and I’m so excited to peruse your shop!
Normally I would have glanced a photo of sprouts and said, “Meh!” But my boyfriend has been bringing home bags of sprouts from the farmers market near his office for the past month or so, and I was shocked to find how much I like them. I eat handfuls of them when I pass the fridge and put them on everything. This recipe looks so good, and I happen to have most of the ingredients on hand–I’ll give it a go for breakfast tomorrow!
your salad looks so good! I haven’t had sprouts in far too long. Thanks for the great recipe!
Absolutely wonderful to hang you this morning at FGC. What a treat! And so fun to flip back here to fill in the holes on the Quitokeeto story. Can’t wait to watch it all unfold over the next few weeks … bravo on your brilliance and bravery yet again, my friend. xo
An online pop up shop is such a cool idea. And I love mung bean sprouts! Though I usually get the ones that have bigger stems, as that’s how I like them.
How exciting! It’s always fun to do something new. The new thing I’m going to do is cook the mung beans I’ve had in the cupboard for a month! But I have to say that if I find arugula as feathery and beautiful as yours, I might have a hard time chopping it up. Updating my shopping list now to add Ugly Arugula.
I can’t tell you how happy I am to see a new post from you Heidi – thank you.
This is so exciting! Pretty please make it available to your Canadian fans too! 🙂
That sounds like a great idea! Looking forward to seeing how the shop will look like!
And the salad is gorgeous – I’m a huge fan of sprouts all kinds!
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