Ingredients:
- 3/4 cup plain Greek yogurt
- 1/4 tsp salt, plus more to taste
- 1 handful arugula, chopped
- 1 small bunch chives, minced
- 8 oz mung bean sprouts (or equiv. cooked mung beans), about 2 cups
- 1 big handful of well-toasted, sliced almonds
- 1 ripe avocado, chopped
- good extra virgin olive oil
- Chive flowers to finish (optional)
Directions:
- In a small bowl combine the yogurt, salt, arugula, and chives.
- In a larger bowl toss the mung beans and almonds with a splash of olive oil and a pinch of salt. Add the avocado, and gently toss once or twice more.
- Serve the mung beans next to the yogurt mixture and drizzle with a bit more olive oil. If you had a few chive flowers in your bunch, sprinkle them across the top.
- Serves 2 – 4.
Veg/GF
Borrowed from 101CookBooks