Salad
Simple Ayurvedic Sprout Salad
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Sign inSuits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Celery. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 1 cup fresh mung bean sprouts (sprout your own and use them when the sprouts are about ½ inch long)
- ½ cup peeled, deseeded, diced cucumber
- ½ cup chopped celery
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 1 tbsp chopped fresh cilantro
- 1 tbsp sunflower seeds
- Salt to taste
- Black pepper to taste
Method
- Combine the veggies and sprouts in a glass bowl.
- Whisk together the salt, pepper, lemon juice, and olive oil in a separate bowl. Add to the salad and toss well to mix.
- Garnish with the cilantro and sunflower seeds, and serve at room temperature or cool.