Sprout Salad with Crème Fraîche Dressing


I’ve been staying up later than usual these last few nights (which is still pretty early for most grown-ups). I’ve been eating dark chocolate and doing some creative writing. I am an incredibly undisciplined writer, but I’m determined to get at least one of my perpetually unfinished stories done.

Writing, for me at least, is equal parts pleasure and pain. It takes me forever to get into a groove and I perpetually edit-as-I-write, and am way too critical of my work. All of that said, when I do get into the groove and the words start to flow and my ideas take shape on the page, well, nothing feels quite like it.

Cooking and writing are wonderful companions. One is cerebral and solitary, between the mind and the page. The other is physical, all about the senses and the sharing. A day of pottering around in the kitchen is the perfect antidote to a night of sitting in front of the computer. And of course eating is the best writing fuel.


But sometimes, when the sun is shining and you’re itching to get outside, all you need is a simple salad. This one hits the spot, the crunchy crispy veges contrast beautifully with the creamy avocado, and I do love a dressing that is equal parts tangy to creamy. It makes a lovely light lunch, or a great side salad. Either way, make it.

Sarah x

Sprout Salad with Crème Fraîche Dressing


12o grams mixed sprouts
4 – 5 baby radish
1/2 avocado
2 tbsps pistachio nuts, shelled
1 cup micro greens, loosely packed

2 tbsps crème fraîche
1 tbsp lemon juice
1 tsp poppyseeds
Salt & pepper, to taste


Make the dressing by whisking together the crème fraîche, lemon juice, poppyseeds, salt & pepper. Set aside.

Top and tail the radishes and thinly slice with a mandoline (or sharp knife). Peel the avocado and cut into smallish cubes. Roughly chop the pistachio nuts.

In a bowl toss together the sprouts, micro greens, radishes, avocado and chopped pistachios. Pour the dresisng over the top, toss to combine, and eat immediately.

Serves: 2

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