Vibrant Arugula and Bean Sprout Salad with Lemon Vinaigrette Ingredients: - 4 cups fresh arugula - 1 cup bean sprouts - 1/2 cup cherry tomatoes, halved - 1/4 cup thinly sliced red onion - 1/4 cup chopped cucumber - 1 avocado, diced - 1/4 cup toasted sunflower seeds - Salt and black pepper to taste For the lemon vinaigrette: - 1/4 cup extra-virgin olive oil - Juice of 1 large lemon - 1 teaspoon Dijon mustard - 1 clove garlic, minced - 1 teaspoon honey or maple syrup (optional) - Salt and black pepper to taste Instructions: 1. In a large bowl, combine the arugula, bean sprouts, cherry tomatoes, red onion, cucumber, avocado, and sunflower seeds. 2. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and honey or maple syrup (if using). Season with salt and black pepper to taste. 3. Pour the lemon vinaigrette over the salad and gently toss to combine until all ingredients are well coated. 4. Taste and adjust seasoning as necessary. Serve immediately or refrigerate for up to 30 minutes before serving for enhanced flavors. Nutrition Value (per serving, serves 4): - Calories: 220 - Protein: 5g - Fat: 18g - Carbohydrates: 15g - Fiber: 6g - Sugar: 2g - Sodium: 150mg - Vitamin A: 15% DV - Vitamin C: 25% DV - Calcium: 6% DV - Iron: 10% DV