Broccoli, Mung Bean Sprout & Sunflower Seed Salad

Course Salad
Prep Time 20 minutes
Servings 1 people
By Nichlas Brandon


  • 1 small head broccoli de-stemmed and cut into small florets
  • 75 grams mung bean sprouts
  • 25 grams sunflower seeds
  • 4 scallions cubed
  • 2 tablespoons wild garlic
  • 2 cloves garlic minced
  • ½ shallot finely chopped
  • 1 tablespoon Dijon mustard
  • 4 tablespoons apple cider vinegar
  • 5 tablespoons olive oil
  • 2 tablespoons maple syrup
  • ¼ teaspoon mixed peppercorns
  • natural salt to taste


  1. Get ingredients ready for preparation and use.

  2. In a large salad bowl, add broccoli florets, mung bean sprouts, sunflower seeds, garlic, wild garlic, and scallions. Set aside and proceed to making the dressing.

  3. In a small bowl, mix together olive oil, apple cider vinegar, Dijon mustard, maple syrup, chopped shallot, and mixed peppercorns. Add natural salt to taste. Whisk thoroughly using a fork.

  4. Once the dressing is ready, pour as much as you desire into the salad bowl and toss and stir to mix.

  5. That's it! Your salad is ready for serving.

Recipe Notes

Should you happen to have a vacant avocado laying around, feel free to decorate your salad.

As always, try as best you can to procure and use organic ingredients. Make sure to rinse and clean your produce properly before use.

Use cold-pressed, organic, non-refined and unheated oils only.

Look for olive oil in dark bottles that contain sediment at the bottom, indicating a high quality, natural, and unrefined extra virgin olive oil that was packaged while the oil was fresh.

You may alternatively use freshly squeezed lemon juice in place of the apple cider vinegar.

Special ingredient(s) used: