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.
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