Enjoy this salad as an accompaniment to grilled fish, or with tahini and avocado spread on sourdough bread.
Serves 1 as a light meal, or 4 as a side salad with other dishes
Few stems of coriander
Few stems of parsley
Few stems of basil
Few mint leaves
1 green apple, diced
Handful of alfalfa sprouts (or combo eg alfalfa & garlic etc)
Salty: Splash of tamari (or medium soy sauce)
Sweet: Splash of mirin (or few drops of maple syrup or honey)
Pungent: 1 tsp minced ginger
Sweet/Sour: 3 sundried tomatoes, finely chopped
Roughly chop all herbs, including soft stems, and combine with the apple and sprouts in a bowl. Adjust proportions of herbs to taste. If serving later, pour a little lime juice over chopped apple to prevent browning.
Combine all dressing ingredients, check balance of tastes and adjust if desired (Sweet, Sour, Pungent and Salty). Dress and toss the salad and serve immediately.
See also: Growing your own sprouts
This post is brought to you by Lois Nethery, acupuncturist and Chinese medicine herbalist at Ocean Acupuncture in Curl Curl.
Ocean Acupuncture is a natural medicine centre of independent health practitioners. The views expressed in this blog are the author's only and do not necessarily reflect the views of the other Ocean Acupuncture practitioners.
The information presented in this blog, and on the Ocean Acupuncture website, is for interest and educational purposes only and is not intended to be a substitute for health or medical information or advice. For health or medical advice, please consult your health professional.