Sunflower Sprouts Salad with Chili-Lime vinaigrette
Yum Med Tan Tawan Ngawk
July 15, 2010 – Yesterday I was at the Columbia Farmers Market. While waiting for my friend, I visited the Alm Hill Gardens stall, and was introduced to sunflower sprouts. I have tasted it before, but these fresh sprouts from the farm I will never forget. It was fresh, buttery and nutty. I brought some home and made a salad for a side dish to accompany my Thai chicken Baryani rice, Kao Mok Gai.
August 4, 2010- My friend Annette came over for lunch today and it is a perfect day for me to perfect my Sunflower Sprout Salad Recipe and do some photos for the blog. As I envisioned to add some texture, and sunflower seed is a perfect theme for salad. I have no reservations about adding the abundant and flavorful mixed heirloom cherry tomatoes. The rest is simple. I hope you like my chili-lime vinaigrette. Interesting and freshest ingredients in an easy recipe is a way to go.
Sunflower Sprouts S
alad with Chili-Lime vinaigrette
Yum Dork Tan Tawan Ngawk
Serves: 42 tablespoons extra virgin olive oil or garlic oil 1/2 teaspoon sea salt or 2 teaspoons fish sauce 1/2 teaspoon evaporated cane sugar 1/4 teaspoon black pepper flake 1/4 teaspoon chili powder 1 tablespoon lime juice or lemon juice 1 shallot, peeled and sliced 12 cherry tomatoes, whole or halved 2 cups sunflower sprouts, washed and drained 1/4 dill or cilantro leaves 2 tablespoons toasted sunflower seeds
Whisk olive oil, sea salt, sugar, black pepper, chili powder, lime juice until it is well mixed. Fold in shallot, tomatoes, sunflower sprouts and dill, and mix gently. Sprinkle sunflower seeds before serving. Serve immediately.
© 2010 Pranee Khruasanit Halvorsen
Pranee teaches Thai Cooking class in Seattle areas, her website is: I Love Thai cooking.com