Green Sparkle SaladJulie Daniluk, R.H.N. July 1, 2013
From the Vitality Food Feature ‘Cool Foods for A Hot Summer‘.
This salad is so light and tasty that you may find yourself craving an encore! Sprouts are very cooling and when paired with seafood, this makes a lovely cooling meal when summer is at its peak.
The sprouted mung beans are rich in protein and add a good crunch. The arugula gives a nice bitter note and is a wonderful detoxifying vegetable. The snap peas are rich in b-vitamins and add a lovely sweetness to the salad. (Makes 4 salads.)
- 6 cups bean sprouts (sprouted mung beans)
- 4 cups arugula
- 2 cups snap peas, chopped
- Optional protein boost: top with seafood of choice!
- 3 Tbsp hummus
- 1 Tbsp fresh lemon juice
- 1 tsp basil, dried or pesto
1) Combine salad ingredients in large bowl and top with dressing.
Julie is a Registered Holistic Nutritionist and host of Healthy Gourmet, a reality cooking show aired in over 70 countries. A highly-sought-after anti-inflammatory health expert and speaker, she is the award-winning author of 3 bestselling books. After graduating from both The Canadian School of Natural Nutrition and the Institute for the Psychology of Eating, she studied culinary arts at George Brown College, herbalism at Emerson Herbal College, and life coaching with Tony Robbins. Be sure to check out her latest masterclass at <a href="www.thrivewithjulie.com">www.thrivewithjulie.com</a> and follow her on <a />Facebook</a>, <a href="https://twitter.com/JulieDaniluk">Twitter</a>, <a href="https://www.instagram.com/juliedaniluk/">Instagram</a>, and <a href="https://www.youtube.com/channel/UC5rDkDBPpg7nCTn64vga7oQ?view_as=subscriber"Youtube</a>.