Ingredients
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1/2 cup mixed dark leafy greensFiber, Vitamins, Antioxidants
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1/4 cup sprouted mung beans10 Calories only - 3 gm Protein, 2 gms of Fiber
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1/4 cup sprouted chickpeasKala chana)- 10 gms Protein, 3 gms Fiber
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1 mango choppedCarotenoids, Fiber, Vitamin C & A
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6-8 strawberriesAntioxidants, Vitamins C
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1/4 English cucumber choppedPotassium, Fiber, Vit. C
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10 grape or cherry tomatoesVit. E, A , Folate, Magnesium, Fiber
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5 cut lengthwise baby carrots or 2 medium carrots
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fresh basil leavesChopped
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peanutsOptional
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Salad Dressing
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1/2 cup Greek yogurt12 gms of protein, Probiotics
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1/2 cup fresh cilantro
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2 cloves garlicminced
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2 green chilies
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salt to taste
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to taste ground cumin
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to taste ground black pepper
Directions
Amazingly refreshing, super nutritious and light salad. Can be taken as lunch to work or served up as a healthy appetizer for your summer or potluck parties!
Steps
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1
Done
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Prepare mung beansTo sprout mung beans & chickpeas, soak them overnight separately in water just enough to cover their surface. In the morning, drain the water out and dry them using the paper towel or cloth. Then using 2 different muslin cloths or cheesecloth, place them to sprout in any dark corner. See method shown in the video. Leave them there to sprout for 12-24 hrs depending on how warm the place where you live is. Once they sprout, mix all the ingredients for the salad together in a bowl. If making for parties, double or triple quantities accordingly. |
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2
Done
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Make DressingNow make the salad dressing by blending all the ingredients listed for the salad dressing in a blender. Adjust thickness by adding water. Now, spoon your refreshingly delicious salad dressing over your sprouts and fruit salad. Enjoy! |
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3
Done
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How To Video - Summer Sprouts and Fruit Salad Recipe |
