Sprouts Salad (Make Your Own Sprouts!)
A mung bean sprout salad, ideal for detox, can be served as a quick and healthy lunch or dinner
Servings: 2
Ingredients
- 2 cups sprouted mung beans
- 1 ripe avocado diced
- 1 large tomato finely diced
- 1 small red onion finely diced
- 2 radishes very thinly sliced
- 1 small bunch fresh parsley finely chopped
- 10 mint leaves chopped
- 2 tbsp toasted slivered almonds
- 1/4 tsp red chili flakes
- 1 tsp cumin powder
- 1/4 tsp salt
- 2 tbsp lemon juice
- 2 garlic cloves pressed
- 2 tbsp extra virgin olive oil
Instructions
- If you don't have access to mung bean sprouts, you can make your own in a very simple way.
- Rinse 2/3 cup dry mung bean using a fine mesh strainer. Transfer into a bowl and cover with water. Let soak overnight.
- The next day, discard the water, leaving the last few trickles behind, and cover the bowl with a lid. Let sprout at room temperature for two days, spraying them with fresh water once a day.
- To make the salad, transfer the sprouted beans to a large bowl, together with the tomato, red onion, parsley, mint and avocado.
- In a small bowl whisk the lemon juice with olive oil, pressed garlic, cumin powder, salt and chili flakes.
- Drizzle the dressing over the salad bowl, then gently mix to combine.