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

  • The online shop idea sounds fun and I know it will be a hit! I love light salad and that's what we are eating these days too.

    kankana
  • This sounds amazing and might quickly compete wtih the Super Orzo as a summer staple!!

    Karen
  • Hi Heidi, Have you ever heard of the Quitobaquito pupfish? It lives in minuscule desert oases on the border of AZ and Sonora, Mexico. Quitobaquito Spring in Organ Pipe National Monument is their namesake. Your pop-up shop name reminds me of this colorful, endangered fish and I just wanted to tell you about them in case you did not already know. Here are a few links: http://www.isdanet.org/ISDA%20pupfish.htm http://en.wikipedia.org/wiki/Sonoyta_pupfish https://maps.google.com/maps?q=Quitobaquito+Springs,+Organ+Pipe+Cactus+National+Monument,+Pima,+Arizona&hl=en&geocode=FT1v5wEdv3xD-Q&hnear=Quitobaquito+Springs&t=h&z=15

    Allison
  • Another inspiring post...thanks Heidi! I've been making sprout salads a lot lately and I love that they are so versatile and taste good with whatever I happen to have on hand....edamame beans, shredded carrots, sunflower or pumpkin seeds, peanuts, etc. Often I make it into a meal by tossing in a whole grain (brown rice is my fave) or shredded tempeh. I also vary the dressing depending on what is in my fridge or pantry...my latest is equal parts coconut milk and rice wine vinegar spiced with some curry powder. May I also humbly add that it's a thrill to grow your own sprouts. Super simple, cheap, and for someone like me with a brown thumb it is somehow deeply satisfying to watch them grow and eat them before I ruin them :)

    HS: Great suggestions Caroline - thanks!

    Caroline K
  • How awesome and scary. I wish you luck, I look forward to hearing and seeing more about it. Also this salad looks so delish, perhaps it will make an appearance at the bbq this weekend. Yum.

    Annette
  • Humm...I will try this!

    Debora
  • Can't wait to try this! I am always looking for creative, nutrient packed meals. Looks awesome!

    Christine Straley
  • Congratulations! Where did you order the custom boxes? Thanks in advance for the info.

    HS: Hi Grenelle - the boxes themselves aren't really custom....but we're designing all the different components to make them "ours"...if that makes sense.

    grenelle
  • This looks pretty amazing, but I really have to convince my Family to try it, because it looks very healty too, and that might turn them off. Not me!

    swimchick
  • Great idea! Will you deliver to UK?

    Alicia Cannell
  • I too am wondering if one needs to be in SF to partake in your shop? Such a cool idea...congrats! ps love the sprout salad, too ;)

    HS: We'll be shipping from SF. It looks like only domestic this first time through though. So if you see something you like, as long as you're in the contiguous 48, we should be able to get it to you :)

    Winnie
  • There is a lot of symmetry to this....my question, living on the other side of the country as I do is this: am I going to have to fly to SF to experience this, or will you also fulfilling digitally? Oh, and yes....I adore this recipe. Looks remarkable!

    HS: Heh - no, it'll all be online Elissa :) And all tangible objects (vs. digital) xoxo

    Elissa | PoorMansFeast.com
  • I'm curious to see what your absolute favorites are. And I like the spunk it takes to set up your own shop. Good for you, and looking forward to hearing more.

    Meg at Meg in the Kitchen
  • Heidi, I simply cannot wait for the Quitokeeto shop to open up! I'll be pressing the refresh page every couple seconds come June 13th! :) Now, as for this salad-- I love the addition of toasted sliced almonds; I think it's such a great touch. Happy Friday!

    kamran siddiqi
  • This looks delicious. Thanks for the recipe. Its one of those simple but healthy things you appreciate when shopping and cooking.

    Sayeed @ Immediate Care
  • you are so inspiring.

    Leah
  • Good luck with your shop. I signed up when I wasn't even sure what it was. I echo Sarah and hope that Canada is one of your shipping destinations. :) I used to love sprouts but am paranoid about them and contamination. :(

    Kathleen
  • Congratulations Heidi ! I'm so excited for you and your pop up shop. Also I'm super excited for this salad! I love sprouts!

    Noelle @ greenlemonade
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