Sprout Salad

Sprout Salad Recipe

A truck just pulled up in front of my house and dropped off a palette of flattened boxes. A tower, really. As tall as I am, and then some. I've spent a good amount of time staring at it. Formidable. But let me back up a bit - I'm standing here because a couple months ago I decided it would be fun to pull together an online pop-up shop. A summer thing - it'd be open for a couple weeks and consist of an incredibly short list of items I love. It'd be its own thing, and if I liked doing it, maybe I'd do it again later in the year. Minimal commitment, an opportunity for me to try something new, and at the same time collaborate with people and products I love. And, so far, it has been a blast to pull together. A different beast for sure, but fun. It'll be called QUITOKEETO (there's a story here I'll tell at some point), and if you want to know when the shop is open, updated, and whatnot - you can sign up for the mailing list on this page.

Sprout Salad RecipeSprout Salad RecipeSprout Salad Recipe

Here's a glimpse of how the packaging is shaping up (and what my office looks like right now). I've been working on the boxes with the lovely and talented shak/ti ladies.

And for any of you who might be interested in some of the details that emerge when setting up a store, here's a sample list of some of the things that have been on my to-do list lately: Settle on a name. Set up a bank account related to shop. Set up a merchant bank account. Get resellers license. Figure out what the boxes we're shipping in look like (above). Fine-tune product list (8-10 absolute favorites). Leave voicemails for the long list of people who didn't call me back yesterday. Figure out workflow once an order comes in. Place box order (how many? what sizes?) Talk to someone at UPS about pricing to label printing. Figure out a flat-rate shipping plan that makes sense. Work with Wayne to customize Shopify experience. Try not to make him crazy. Set up mailing list. Assemble boxes (& buy more Band-aids for paper cuts). The good news, is that as I'm typing this list, most items have been checked off :)! So it looks like we're on track.

Sprout Salad RecipeSprout Salad Recipe

In the midst of this, the farmers' markets here are absolutely booming. All kinds of greens, asparagus, favas, flowers, strawberries.....I brought a bunch of mung bean sprouts home on Saturday and made this for lunch. I know spouts aren't for everyone, and you can easily swap in cooked mung beans, or cannellini beans, or any lentils that will hold their shape when cooked.

Sprout Salad RecipeSprout Salad Recipe

That's it for now - excited to share more on the recipe (and shop) fronts over the next few weeks. xo -h


Sprout Salad

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, minced

8 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 oil

to 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.

Prep time: 5 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • I'm so excited for your store! I was probably the first one to sign up, haha! This salad looks delicious & easy!

    DessertForTwo
  • what a fun idea for your shop...and this salad!

    Simply Life
  • Hi Heidi, very excited to see what might be in your pop up shop - will you be shipping internationally?

    KateP
  • Pop-up shop. Love it! Love sprouts too. All the best Heidi xx

    Emma Galloway
  • The online shop looks lovely..have signed up and waiting to see whats in store:) In India we use a lot of of lentils and sprouts in our daily cooking as you surely know. Another absolutely simple, delicious way to eat green sprouts (you should try it sometime) ---- Pressure cook or microwave the sprouts in very little water for a few minutes. They cook slightly but do not loose the crunch. Cut up some raw mango into tiny pieces...Mix sprouts and raw mango together with salt and lemon juice. And serve along with steamed rice and any Indian style veggies in gravy...its awesome!

    Ambika
  • WOW! Can´t wait for your shop to pop up! What will you be selling?! I´m sure no matter what, if it´s curated by you it´s going to be beautiful!

    WSAKE
  • I love sprouted mung beans! They are a staple in Indian cooking and I had them all the time at home growing up :) Can't wait to hear more about your pop up shop - what a cool idea! :)

    Anjali @ The Picky Eater
  • This looks delicious, and I'm so excited to peruse your shop!

    Alanna
  • Normally I would have glanced a photo of sprouts and said, "Meh!" But my boyfriend has been bringing home bags of sprouts from the farmers market near his office for the past month or so, and I was shocked to find how much I like them. I eat handfuls of them when I pass the fridge and put them on everything. This recipe looks so good, and I happen to have most of the ingredients on hand--I'll give it a go for breakfast tomorrow!

    Sarah @ Winner Celebration Party
  • your salad looks so good! I haven't had sprouts in far too long. Thanks for the great recipe!

    Averie @ Averie Cooks
  • Absolutely wonderful to hang you this morning at FGC. What a treat! And so fun to flip back here to fill in the holes on the Quitokeeto story. Can't wait to watch it all unfold over the next few weeks ... bravo on your brilliance and bravery yet again, my friend. xo

    Lia Huber
  • An online pop up shop is such a cool idea. And I love mung bean sprouts! Though I usually get the ones that have bigger stems, as that's how I like them.

    leaf (the indolent cook)
  • How exciting! It's always fun to do something new. The new thing I'm going to do is cook the mung beans I've had in the cupboard for a month! But I have to say that if I find arugula as feathery and beautiful as yours, I might have a hard time chopping it up. Updating my shopping list now to add Ugly Arugula.

    emmycooks
  • I can't tell you how happy I am to see a new post from you Heidi - thank you.

    Anna Joseph
  • This is so exciting! Pretty please make it available to your Canadian fans too! :)

    Sarah
  • That sounds like a great idea! Looking forward to seeing how the shop will look like! And the salad is gorgeous - I'm a huge fan of sprouts all kinds!

    Maria @ Scandifoodie
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