Sprout Salad

20g sunflower seeds
20g flaked almonds
150g frozen edamame beans
15 radishes, washed and sliced into rounds
1 small kohlrabi, peeled and cut into thin strips
1 carrot, washed and cut into thin strips, julienne, or thin rounds just like the radish, a vegetable peeler (in a circular motion) can be used to make thin rounds
120g mung bean sprouts
1 large avocado, peeled and diced
20g coriander leaves, washed and chopped

Dressing

1 1/2 tsp umeboshi puree
1 tbs rice wine vinegar
1 1/2 tbs lime juice
1 tsp soy sauce, using less works
1/2 tsp sesame oil
2 tsp caster sugar
1 small shallot, finely chopped
3 tbs sunflower oil

Preheat the oven to 150 degrees celsius.

Place the sunflower seeds and almonds on a small baking tray and roast for 15-20 minutes or until golden.

Remove from the oven and set aside to cool.

Put all of the ingredients for the dressing in a small bowl, along with 1/2 tsp salt. Whisk well until combined and set aside.

Defrost or heat the edamame beans in the microwave until thawed and slightly warm. Rinse them under cold water to refresh. Shake well to dry.

Transfer all of the salad ingredients except the avocado, seeds and nuts into a large bowl. Toss to combine. Pour over dressing. Top with seeds and nuts. Tip avocado onto the salad and serve.

Try this with pecans and pistachios as well as the almond and sunflower seeds.

I often make this without the carrot and it works well this way too.

I have taken to adding less dressing or serving dressing on the side for people to add as much as they wish at the table.