Purple Sprout Top Salad with Figs and Pomegranate

by Edward Daniel

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.
Recipe type: Main, Salad
Cuisine: Vegan, Vegetarian, Paleo, Paleovegan
Serves: 6
  • 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
  1. Sauté shallot with the garlic in olive oil until the shallots translucent.
  2. Add the purple sprout tops and cook under a medium heat until for 3 to 4 minutes until the tops soften.
  3. Place the sprout tops in a large serving dish.
  4. Add the remaining ingredients and serve.
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
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





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