Vegan Spinach And Sprout Salad Recipe
Fusion cuisine · 680 calories
About this recipe
A refreshing and nutrient-packed vegan salad featuring fresh spinach, alfalfa sprouts, and a tangy homemade dressing. Perfect for a wholesome dinner solution.
Ingredients
- 125 g White Shimeji Mushroom (Anabe)
- 200 g Cauliflower Florets
- 120 g Avocado - Tanzania
- 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
- 1 pack (200 g) Daily Good Sunflower Seeds
- 150 g Green Moong Sprouts
- 16 g Orika Oregano
- 100 g Baby Spinach
- 1 Ltr Sarwar Salad Oil
- 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
- 80 g Urban Platter Cayenne Pepper Powder
Instructions
- 1. Wash and dry 1 lb of fresh spinach and place it in a large salad bowl.
- 2. Add 1 package of green moong sprouts, 1/2 lb of sliced fresh mushrooms, 2 cups of small cauliflower florets, and 1 diced avocado to the bowl.
- 3. In a blender, combine 1/2 cup of salad oil, 1/4 cup of cider vinegar, 1/4 cup of sugar, 1/2 tsp of salt, 1/4 tsp of cayenne pepper, 1/4 tsp of oregano, and 1/2 tsp of cornstarch. Blend until smooth.
- 4. Pour the dressing over the salad and toss gently to combine.
- 5. Sprinkle 1 cup of sunflower seeds on top for added crunch and serve immediately.