Purple Sprout Top Salad with Figs and Pomegranate
Prep time
Total time
This makes a wonderful appetizing spring salad. The colours and texture of the sprout tops combines well with the fruits.
Author: Edward Daniel
Recipe type: Main, Salad
Cuisine: Vegan, Vegetarian, Paleo, Paleovegan
Serves: 6
Ingredients
- 250g purple sprout tops
- 2 shallots
- 2 cloves of garlic
- 4tsb extra virgin olive oil
- 100g radish, sliced
- 4 figs, quartered
- seeds from ½ pomegranate
- few sprigs of dill
- 1 lime, juice
Instructions
- Sauté shallot with the garlic in olive oil until the shallots translucent.
- Add the purple sprout tops and cook under a medium heat until for 3 to 4 minutes until the tops soften.
- Place the sprout tops in a large serving dish.
- Add the remaining ingredients and serve.
Notes
Nutritional Analysis
Good points
• No cholesterol
• Very low in sodium
• Very high in vitamin A
• Very high in vitamin C
Bad points
• High in sugar
Good points
• No cholesterol
• Very low in sodium
• Very high in vitamin A
• Very high in vitamin C
Bad points
• High in sugar
Nutrition Information
Serving size: 107g Calories: 143 Fat: 9.7g Carbohydrates: 15.3g Sugar: 7.3g Sodium: 24mg Fiber: 2.1g Protein: 2.5g Cholesterol: 0
