Crunch Salad

Name: Crunch Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 handfuls alfalfa and broccoli sprouts; 1 bunch baby carrots, sliced thinly lengthways; 2 baby courgettes (zucchini), sliced thinly lengthways; 1 head celery, outer stalks and ends removed, halved and finely sliced lengthways; 2 red chicory, cut in 1/2 then finely shredded; 4 Tbsps creme fraiche; 4 servings Mixed edible flowers; 1 fennel bulb, halved and sliced finely; 1 bunch fresh mint, leaves picked; 2 handfuls mung bean sprouts; 2 Tbsps French mustard; 1 Tbsp olive oil; 1 bunch French breakfast radishes, sliced lengthways; 4 servings Sea salt and freshly ground black pepper; 2 handfuls sunflower salad shoots; 2 Tbsps white wine vinegar

Crunch Salad is a gluten free and vegetarian recipe with 4 servings. One portion of this dish contains about 5g of protein, 7g of fat, and a total of 151 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 20 minutes. A mixture of mustard, baby carrots, sunflower salad shoots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a side dish.