Total time: 30 mins
Serving size: 6
For the Dressing:
1 pint fresh carrot juice
3 Tbsp fresh lime juice
1 tsp Sriracha (Asian chili sauce) or 1/4 tsp cayenne
1 tsp Asian (toasted) sesame oil
1/4 tsp kosher salt
For the Salad:
1/2 cup sunflower seeds
1/2 large orange or yellow bell pepper
6 oz sunflower sprouts (1 1/2 qts. lightly packed) or 5 oz mixed baby lettuces (2 qts.)
1 1/2 cups lightly packed pea shoots or micro greens
1 1/2 cups lightly packed mild or spicy sprouts such as clover or radish
1/3 cup long, fine shreds of carrot, preferably shredded with a mandoline
Directions: Start off by making the dressing. In a wide, 3- to 4-qt. saucepan, boil carrot juice over medium-high heat, stirring often, until reduced to 1/4 cup, 12 to 15 minutes. Pour into a small bowl and let cool. Whisk in remaining dressing ingredients.
Meanwhile, preheat oven to 350°. Toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4 to 8 minutes. Let cool.
Trim off membrane and curved ends of bell pepper. Cut pepper lengthwise into very thin slices.
In a large bowl, use your hands to toss and separate all vegetables until evenly mixed. Pour seeds and dressing on top; mix gently. Season with salt to taste.
Original recipe courtesy of My Recipes.
See the full recipe here.