Scale
arrow_back Recipe

Recipe Git v1

Simple Ayurvedic Sprout Salad

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Drink, Salad, Vegan

Tags: 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

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ASimple_Ayurvedic_Sprout_Salad)

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

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ASimple%20Ayurvedic%20Sprout%20Salad&oldid=4518169

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

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

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.