Tropical Sprouted Salad

tropical sprouted salad

Tropical Sprouted Salad

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Servings: 6
Calories: 693


  • 1 tbsp olive oil
  • 3 oz cashew nuts
  • 1 small pineapple peeled, cored and chopped
  • 1 cooked chicken skinned, meat removed from the bone
  • 6 oz sprouted chickpeas
  • 6 oz sprouted mung beans
  • 1 large avocado peeled, stoned and thinly sliced


  • 3 tbsps lemon juice
  • 3 floz olive oil
  • pinch of dry mustard
  • 1 tsp liquid honey
  • 3 tbsps natural yogurt


  • Heat oil in a pan, add nuts and cook, stirring until browned. Drain on kitchen paper and place in a large bowl.
  • Add pineapple, reserving the juice, and remaining salad ingredients.
  • Place the lemon juice, oil, mustard, honey and pineapple juice in a small screw topped jar. Shake until blended.
  • Blend in yogurt and pour over the salad. Toss gently.
  • Serve immediately.
Calories: 693 kcal
Carbohydrates: 38 g
Protein: 48 g
Fat: 40g
Saturated Fat: 7 g
Cholesterol: 121 mg
Sodium: 134 mg
Potassium: 937 mg
Fiber: 8 g
Sugar: 20 g
Vitamin A: 226 IU
Vitamin C: 83 mg
Calcium: 79 mg
Iron: 5 mg
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