Recipe - Alfalfa Arugula Salad

Ah colors! They really make dishes look so appealing no matter how simple the ingredients. I think it's a sign that we need to partake in more of what nature wants to give us rather than the muck and discolored "food" we find on shelves, products of man's meddling hands. I know that Duc really enjoyed shooting this salad because it was just so fun by itself. It was put together after a brief stroll through the Huntington Beach Farmers' Market that resulted in my spotting of alfalfa sprouts. It had been so long since I got any of that stringy, crunchy goodness and apparently was not too loved by Duc. All of the sudden it became my duty to make those veggies appealing to him so I tossed together this lovely alternative-style salad (no lettuce here folks!) that he actually enjoyed for lunch. I really appreciated it as well, especially because I haven't had such a complex (in flavor) salad in a while!

Step 1: Ingredients (yields 2-3 servings)

• 3 medium Roma tomatoes, chunked in eighths
• 2 oz arugula
• 1 container alfalfa sprouts, approximately 4 oz
• 1/4 red onion, thinly sliced
• lemon cilantro hummus, to taste (for dressing)
• freshly ground black pepper, to taste

Step 2: Making the salad
Let's be real here - it's a salad. Slice tomatoes into eighths and divide appropriately into bowls. Add arugula. Wash and separate alfalfa sprouts before adding to bowl. Thinly slice red onions and toss in. Drizzle with lemon cilantro hummus as dressing (I found mine at Fresh & Easy) and crack black pepper on top. Enjoy!


Photography by Duc Duong.