Sprout Salad from 'Near & Far' by Heidi Swanson

Near & Far takes us on a beautiful journey through Japan, Morocco, Italy, France, and, finally, Heidi’s hometown of San Francisco. Filled with charming details about the city's must-do and see local treats, most of the tips ending in recipes. As a cute addition to the recipes, Heidi lists her pantry staples for each of the cities or countries she stays in. A wonderful read and a perfect gift!


This powerhouse salad comes together quickly – fresh-sprouted mung beans, creamy avocado, and golden, toasted almonds sit alongside a generous dollop of salted, arugula-spiked yogurt. Fresh and zingy, you also feel great eating it. If sprouts aren’t your thing, you can easily swap in cooked mung beans, cannellini beans or any lentils that hold their shape when cooked – black belugas or lentilles du Puy are both good options. Enjoy!

Serves 2 – 4

INGREDIENTS: 3/4 cup Greek-style yogurt fine-grain sea salt 1 handful of arugula, chopped 1 small bunch chives, minced, flowers (if any) reserved. 8 oz sprouted mung beans or cooked mung beans (about 2 cups) A big handful of well-toasted sliced almonds good extra-virgin olive oil 1 ripe avocado, chopped

DIRECTIONS: In a small bowl, combine the yogurt, 1/4 teaspoon of salt, the arugula, and chives. In a larger bowl, toss the mung beans and almonds with a splash of olive oil and a pinch of salt. Add the avocado and gently toss once or twice more. Serve the mung beans next to the yogurt mixture and drizzle with a bit more olive oil. If your bunch of chives included a few chive flowers, sprinkle them across the top.

Near & Far by Heidi Swanson $45, available in store and online. 

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