Ingredients
-
1/2 cup mixed dark leafy greensFiber, Vitamins, Antioxidants
-
1/4 cup sprouted mung beans10 Calories only - 3 gm Protein, 2 gms of Fiber
-
1/4 cup sprouted chickpeasKala chana)- 10 gms Protein, 3 gms Fiber
-
1 mango choppedCarotenoids, Fiber, Vitamin C & A
-
6-8 strawberriesAntioxidants, Vitamins C
-
1/4 English cucumber choppedPotassium, Fiber, Vit. C
-
10 grape or cherry tomatoesVit. E, A , Folate, Magnesium, Fiber
-
5 cut lengthwise baby carrots or 2 medium carrots
-
fresh basil leavesChopped
-
peanutsOptional
-
Salad Dressing
-
1/2 cup Greek yogurt12 gms of protein, Probiotics
-
1/2 cup fresh cilantro
-
2 cloves garlicminced
-
2 green chilies
-
salt to taste
-
to taste ground cumin
-
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
1
Done
|
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. |
2
Done
|
Make Dressing |
3
Done
|
How To Video - Summer Sprouts and Fruit Salad Recipe |