Simple Ayurvedic Sprout Salad
This sprout salad pairs crunchy mung bean sprouts with cucumber and celery under a plain lemon and olive oil dressing. The sprouts are the point, and the recipe asks you to grow your own and use them at about half an inch long, when they are still tender and mild. Sunflower seeds add a nutty bite, and cilantro keeps it fresh. It takes a few minutes to assemble once the sprouts are ready.
Instructions
If you are sprouting the mung beans yourself, use them when the sprouts are about ½ inch long. Peel the cucumber, scoop out the seeds, and dice it, then chop the celery.
Put the mung bean sprouts, cucumber and celery together in a glass bowl.
In a separate bowl, whisk the salt, black pepper, lemon juice and olive oil until combined. Taste the dressing and adjust the seasoning if it needs it.
Pour the dressing over the vegetables and sprouts, and toss well so everything is evenly coated.
Scatter the chopped cilantro and sunflower seeds over the top. Serve at room temperature or cool.
Make it personal.
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