Riki Davies Pulse Salad


½ cup sprouted mung beans

1 cup sprouted lentils

2 chopped spring onions

¼ red cabbage, thinly chopped

1 chopped avocado

3 tbsp raw almond butter

2 celery stalks chopped into small pieces

Dulse (sea vegetable)

Celtic sea salt (optional)

Black pepper (optional)



·      Soak the mung beans and lentils in water overnight.

·      Sieve and put into a bowl.

·      Cut the avocado into small squares and add to the bowl. Add the onions, cabbage and celery.

·      Now soak the dulse in water for 3-5 minutes then add it to the bowl.

·      Mix the almond butter with water little by little until it forms a smooth sauce and pour on top of the salad. Enjoy!

This salad is low in saturated fat and contains no cholesterol. It is high in dietary fibre, magnesium, iron, thiamin, potassium and very low in sodium. It also contains essential fatty acids vitamins A, C, beta-carotene, and protein.