My Sprout Salad
A refreshing, crunchy salad bursting with wholesome goodness.
⏱️ 15 min🍽️ Serves 1
🔥 185 kcal💪 9g protein🍚 20g carbs🥑 8g fat🌾 7g fibreper serving
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🎬 Watch Mahimas Cooking Class make it
Ingredients
- 🌱2 cup mixed sprouts (mung, lentil, or chickpea)
- 🥒1 cucumber, diced
- 🥕1 carrot, grated
- 颗½ cup pomegranate seeds
- 🌿¼ cup fresh cilantro, chopped
- 🍋2 tbsp lemon juice
- 🫒1 tbsp olive oil
- 🌶️½ tsp chaat masala
- 🧂 salt and black pepper, to taste
Pro tips
- Feel free to add other vegetables like bell peppers, onions, or corn for extra crunch and flavor.
- For a protein boost, add crumbled paneer or boiled chickpeas.
- Adjust the amount of chaat masala and lemon juice to your preferred taste.
- Ensure sprouts are thoroughly rinsed before use to maintain freshness and hygiene.
Method
- 1If using whole legumes, soak them overnight and then sprout for 2-3 days until tails are 0.5-1 inch long. Rinse well.
- 2In a large mixing bowl, combine the mixed sprouts, diced cucumber, grated carrot, and pomegranate seeds.
- 3Add the chopped fresh cilantro to the bowl.
- 4In a small separate bowl, whisk together the lemon juice, olive oil, chaat masala, salt, and black pepper to create the dressing.
- 5Pour the dressing over the sprout and vegetable mixture.
- 6Toss everything gently until all ingredients are well combined and coated with the dressing.
- 7Serve immediately or chill for 15-20 minutes for a cooler, more refreshing salad.