Sunflower sprouts

Young sunflower shoots with fleshy seed-leaves, crunchy, for salads and sandwiches.

Sunflower sprouts are young sunflower shoots with two fleshy seed-leaves, crunchy, with a nutty, fresh taste. They are eaten raw in salads, sandwiches, bowls and rolls, and used to garnish pureed soups and avocado toast.

Recipes with this ingredient

Tofu scrambled eggs with avocado and tomatoesAuthor's cuisine | Breakfast

The recipe was shared with us by Touch of Matcha chef Yegor Rudolsky.

Buddha bowl VEGPan-Asian cuisine | Breakfast

The recipe was shared with us by Yegor Rudolsky, chef of Touch of Matcha.

Buddha Bowl with Artichokes and HummusPan-Asian cuisine | Breakfast

The recipe was shared with us by Yegor Rudolsky, chef of Touch of Matcha.

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Quinoa and Sweet Potato SaladMexican cuisine | Salads

The cult grain of the late 2000s and early 2010s, paired with the cult root vegetable of the same era. Plant life can be really interesting, and in this case, gluten-free, but still delicious.

Tasmanian cucumber saladEuropean cuisine | Salads

Tasmanian cucumber salad is an unusual blend of freshness and spiciness inspired by the wilderness of Tasmania. Crunchy pickled cucumbers combined with tender squash create an original contrast of textures, while red onion adds a hint of sharpness. The mix of greens—lettuce, broccoli, arugula, and celery—brings notes of spring freshness, and sunflower sprouts along with cashews add nutty depth. Coconut flesh complements the salad with exotic softness, softening the bright flavor nuances. This salad is perfect as a standalone dish for a light dinner or as a refreshing side to main courses. Its unique composition makes it a true gastronomic journey that can surprise even the most discerning gourmets.