A new wave of vegetarian cooking!

Zesty Colorful Sprouted Mung Salad

Satisfying and filling yet cool for this summer, I decided to make sprouted mung salad loaded with fruits, seeds and nuts.


2 cups of sprouted whole mung daal

1 can of  Mandarin oranges ( 10.4 oz., 295g)

1/2 cup of fresh strawberries cut in halves

1/2 head of  Baby Romaine lettuce rolled and julienne cut

1 Thai chili diced

1/2 orange or yellow bell pepper diced

1/4 red onion thinly sliced and chopped in half

1/2 cup almonds soaked overnight and skin removed

1 tbsp raw sunflower seeds

1 tbsp raw pumpkin seeds

1 tbsp hemp seeds for nutty flavor,  protein and omega-3 content

1/2 julienne cut pickled cucumber

1/2 cup cherry tomatoes and pomegranate optional

Dressing Vinaigrette:

1/4 cup orange juice

1 tbsp zesty Italian dressing

1 tsp balsamic vinegar

Salt  to taste


Mix all ingredients and vinaigrette.


Cheese lovers add sheep or goat Greek cheese crumbled on top.

Crunchy lovers sprinkle sev bhujiya.

Healthy lovers add radish or favorite sprouts.

Note:  Salads should be fresh for optimum taste!


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