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Wikibooks
Simple Ayurvedic Sprout Salad
This is a simple and tasty salad made from a variety of sprouts and vegetables.
Ingredients
ScaleNo serving count in the source — scale by factor
- fresh mung bean sprouts, sprout your own; use when sprouts are about 1/2 inch long1 cup
- cucumber, peeled, deseeded, diced1/2 cup
- celery, chopped1/2 cup
- lemon juice1 tbsp
- extra-virgin olive oil1 tbsp
- fresh cilantro, chopped1 tbsp
- sunflower seeds1 tbsp
- salt, to taste
- black pepper, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
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.