Sun shoots are very young sunflower plants, harvested for their delicious stems and leaves.
They’re crunchy and nutty and it turns out they’re super-nutritious, too: like miniature concentrated salad greens.
Keep in the refrigerator and eat within a few days to get their full flavor and nutritional benefit.
Raw sun shoots make a lovely and delicious garnish or addition to soups, salads, grain bowls, sandwiches, wraps, dips, or pretty much anything else you can think of. To fully appreciate their delicate texture and flavor, try to pair them with a milder dressing, so you don’t overpower them. To bring it full circle, consider adding some toasted sunflower seeds to a salad along with your sun shoots.
Sunflower shoot smoothie (you can replace cantaloupe with bananas)
Microgreens Salad with Avocado, Carrot, and Walnuts
Sunflower Shoots in a Spring Salad with Carrots & Radishes
Sprouts & Shoots with Lemon Vinaigrette
Ideas for Sunflower Shoot Salad