Healthy Sprout Salad
A vibrant and nutritious salad combining sprouted moong beans and fresh vegetables, perfect for a light meal or side dish.
Ingredients
For the Salad
- 1.5 cup moong bean sprouts (moong dal sprouts)
- 2 cup hot water for blanching the sprouts
- 0.25 cup onion, finely chopped
- 0.25 cup tomato, finely chopped (discard pulp and seeds)
- 0.25 cup cucumber, finely chopped
- 0.25 cup carrot, shredded
- 0.25 cup parsley or cilantro, chopped
- 0.25 cup pomegranate
- 2 tablespoon roasted peanuts for garnish
For the Dressing
- 0.25 cup extra virgin olive oil
- 1 teaspoon roasted cumin powder (jeera powder)
- 1 teaspoon Himalayan Pink Salt
- 1 teaspoon red chili powder
- 1.5 tablespoon lemon or lime juice
Instructions
Preparation
- In a pot, bring 2 cups of hot water to a boil, then add the moong bean sprouts. Blanch the sprouts for about 2-3 minutes until tender but still crisp. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the blanched sprouts with chopped onions, tomatoes, cucumbers, carrots, parsley or cilantro, and pomegranate. Toss to mix well.
Dressing
- In a small bowl, whisk together the olive oil, roasted cumin powder, Himalayan pink salt, red chili powder, and lemon or lime juice. Pour the dressing over the salad and toss until evenly coated.
- Sprinkle roasted peanuts on top for added crunch.
Notes
Serve the salad chilled or at room temperature, garnished with additional pomegranate seeds and roasted peanuts if desired. Store leftovers in an airtight container in the refrigerator for a day or two. Consider storing the dressing separately until ready to serve to maintain freshness.