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v1 Public Imported from Wikibooks revision 4518169

Simple Ayurvedic Sprout Salad

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518169

License: CC BY-SA 4.0 · Wikibooks contributors

#recipes for salad #recipes using bean sprout #recipes using celery #recipes using cilantro #recipes using cucumber #recipes using lemon juice #recipes using olive oil #recipes using salt #recipes without cooking time #recipes without servings #vegan #very easy
Drink Salad Vegan

Ingredients

Scale
  • 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

Directions

  1. Combine the veggies and sprouts in a glass bowl.
  2. Whisk together the salt, pepper, lemon juice, and olive oil in a separate bowl. Add to the salad and toss well to mix.
  3. Garnish with the cilantro and sunflower seeds, and serve at room temperature or cool.

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