Super Sprout Salad With Chipotle Almonds

Super Sprout Salad with Chipotle Almonds

Sprouts are incredibly special as they are eaten when they are at their most vital and energetic. Packed with fibre and nutrients, they deliver not only an amazing nutritional hit, but a wonderful flavour and texture boost to anything from salads to sandwiches, stir-fries, curries or rice dishes.

Serves: 2


















Super Sprout Salad with Chipotle Almonds

By: Meg Thompson

This Super Sprout Salad delivers both an amazing nutritional hit, and wonderful flavour and texture.


Prep time

Cook time



  • ½ cup raw almonds
  • 1 tbsp chipotle paste
  • Sea salt, to taste
  • 1½ cups sprouts of choice (I used a mix of lentils, chickpeas, mung beans & snow pea sprouts)
  • 1 small cucumber, thinly sliced
  • Handful coriander leaves
  • 1 tbsp olive oil
  • Juice ½ lime


  • Preheat oven to 180°C.
  • Combine almonds and chipotle paste with a pinch of salt, spread onto baking tray and bake for 5-10 mins or until just golden.
  • Remove from oven and set aside to cool.
  • Meanwhile, place sprouts, cucumber and coriander in bowl, tossing to combine.
  • Whisk together oil and lime juice and pour over the salad.
  • Top with almonds and serve.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Meg Thompson

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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