Green leafy vegetables are my favorite vegetables – is it because I’m in love with the color green or do I like the rich taste of chlorophyll, or both? I do not know the answer, but green leaves are present on our table every day in some form.

And the variety in their preparation is great – raw in salads or pesto, cooked in soups and stews, dried in pastries. Due to their low energy value, green leafy vegetables are ideal for addition to dishes, as well as for inclusion in unloading diets. The beneficial substances in them help to detoxify the body and strengthen the immune system. In this salad I combine the tender leaves of lettuce with the crunchiness of sprouts and fennel seeds. The aroma of parsley, fenugreek and mustard can be felt from every bite. The sweet taste of fennel seeds contrasts with the slightly spicy taste of mustard sprouts and the sour taste of apple cider vinegar.

Salad ”Green Passion”

Course: Recipes, Salads









Lettuce with a mix of sprouts


  • 300g lettuce leaves

  • parsley leaves

  • 20g alfalfa sprouts

  • 20g black mustard sprouts

  • 20g fenugreek sprouts

  • 2g ground black pepper

  • 3g dill seeds

  • 5g unfiltered apple cider vinegar

  • 10g grape seed oil


  • I separate the lettuce leaves from the stem, carefully wash them with water and set aside to drain. When I’m not sure about the quality of leafy vegetables, I soak them for 30 minutes in water with added baking soda to extract nitrates and change the water with a new one every 10 minutes!
  • I wash the parsley stalks and separate the leaves. I keep the handles and add them to soups or stews. I often cut them up and put them in a box in the freezer for cooking after a few days!
  • I take the required amount of sprouts out of the jars and wash them well with water. I wash the remaining sprouts in the jars, drain them and set aside. I prefer to grow my own sprouts at home, because that way I have control over their quality and variety!
  • I cut the lettuce leaves in bulk and put in a bowl. I cut the parsley leaves and add them to the bowl. Carefully separate the sprouts and add them to the cut leaves. Sprinkle with dill seeds on top.
  • In a small glass jar I measure the required amount of oil, pepper, salt and apple cider vinegar. I close with the cap and break well. I pour the marinade over the vegetables in the bowl. Stir well to distribute the sprouts and marinade evenly.
  • I spread the salad on a plate and serve with bean stew. In detox mode I use the salad as a separate dish!
  • For the marinade I use home-made unfiltered vinegar from natural apples grown in our orchard in the village!


  • Nutritional value per 100 g. product:
  • Energy value – 78.71 kcal.
  • Protein – 3.72 g.
  • Carbohydrates – 4.84 g.
  • Fat – 4.30 g.
  • Fiber – 3.13 g.