Combine the carrot, celery, apple, bean sprouts, alfalfa sprouts and sunflower seeds in a large bowl, and toss well to combine.
Lime and Ginger Dressing
Whisk the oils, lime juice, soy sauce, coriander and ginger in a small bowl. Season with freshly ground black pepper.
Just before serving, pour the dressing over the salad and toss well so that the ingredients are evenly coated.
For a more substantial salad or to serve as a light main dish, replace bean sprouts with sprouted green or brown lentils. You can also add 1/2 cup diced firm tofu that has been pan-fried in a little sunflower or vegetables oil.
Per serving: 201 calories, 5 g protein, 18 g fat (2 g saturated fat), 7 g carbohydrate (6 g sugars), 4 g fibre, 44 mg sodium