Avocado Sprout Salad

The crunchy texture of sprouts combines perfectly with creamy avocado slivers in this fresh summery salad.

Serves 1 | Prep time: 7 mins | Cooking time: 0 mins



  • 1/4 avocado
  • 1 small tomato, diced
  • 1/2 cup grated carrot
  • 1 cup mixed sprouts (e.g. alfalfa, sunflower, chickpea, mung bean etc)
  • 1 Tbsp pepitas (aka pumpkin seeds)


  • 2 tsp peanut butter (or tahini)
  • 2 tsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp seeded mustard
  • dash of chilli sauce (optional)

To serve

  • 4 Ryvita crispbreads or 3 brown rice cakes or a wholemeal wrap


  1. Slice the avocado and place in a bowl with the diced tomato, grated carrot, sprouts and pepitas and mix together.
  2. In a small bowl or cup mix all the dressing ingredients with a fork until all blended, then pour over the salad.
  3. Serve piled onto the rice cakes or crispbreads or in a wrap.

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