Sprouts

I used to think Sprouts were blah, but in the past 6 or so years I have grown to love them. I think it all started when I would wander the aisles of Berkeley Bowl or Monterey Market and would come across microgreens or beans that I never could have imagined tasted good in sprout form. That changed things for me, and I would eat sprout and cream cheese sandwiches with tomatoes and avocado.

Today I found something as good, if not better, than veggie sandwiches with sprouts. It's called Sky Salad, and you can get it at Whole Foods. I guess the Sproutman creates these delicious sprout mixtures.

Sprout Salad

1 container of Sky Salad

1 meyer lemon (I fell in love with these in Berkeley, as well. I used to drive by Pheonix Pastificio*, a delicious pasta place with every kind of pasta imaginable, and there would be a sign outside the door about needing Meyers. For so long I had no idea what this meant, but after a little while I began to see these lemons everywhere. And lucky for me, they carry them at Whole Foods)

Good Olive Oil

Salt

Combine everything in a bowl. I wish I could tell you the proportions of olive oil to lemon (or vinegar) but it seems to be a science that I cannot express in words. I have been working on measuring it all so I can post it on this blog.

*Pheonix Pastifico also has the most amazing olive bread and almond macaroons that I have ever experienced in my entire life.