Sprouted Seed Salad (Printer view)

Vibrant mix of fresh sprouts, crisp vegetables, and zesty light dressing. A healthy refreshing dish ready in minutes.

# What You'll Need:

→ Sprouts

01 - 1 cup mung bean sprouts
02 - 1 cup alfalfa sprouts
03 - 1 cup radish sprouts

→ Vegetables

04 - 1 small cucumber, diced
05 - 1 medium tomato, diced
06 - 1 small red bell pepper, diced
07 - 1 small carrot, grated
08 - 2 tablespoons red onion, finely chopped
09 - 2 tablespoons fresh cilantro, chopped

→ Dressing

10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon fresh lemon juice
12 - 1 teaspoon maple syrup
13 - ½ teaspoon sea salt
14 - ¼ teaspoon freshly ground black pepper

# Directions:

01 - Rinse all sprouts thoroughly under cold running water and drain well.
02 - In a large salad bowl, combine the mung bean sprouts, alfalfa sprouts, and radish sprouts.
03 - Add the diced cucumber, tomato, bell pepper, grated carrot, red onion, and cilantro to the bowl.
04 - In a small bowl, whisk together olive oil, lemon juice, maple syrup, salt, and pepper until emulsified.
05 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
06 - Serve immediately for maximum freshness and crispness.

# Expert Suggestions:

01 -
  • It takes fifteen minutes from counter to table, and you'll feel like you made something restaurant-quality.
  • Every bite delivers different textures and flavors that keep things interesting, so it never feels boring or repetitive.
  • You can throw it together with whatever you have on hand, making it endlessly adaptable to your mood and what's in your fridge.
02 -
  • Sprouts are delicate and wilt quickly once dressed, so make this salad no more than five minutes before serving or you'll end up with a sad, soggy bowl instead of the vibrant thing you made.
  • That initial rinse is non-negotiable—sprouting systems can harbor bacteria, and a thorough cold water rinse removes debris and any funky flavors that would ruin the delicate taste balance.
03 -
  • Toast your dressing bowl with a little warm water before using it, then dry it completely—this tiny temperature boost helps the oil and lemon juice emulsify more easily.
  • If you notice your dressing separating after a few minutes, whisk in a tiny pinch of mustard powder, which acts as a natural emulsifier and won't change the flavor.
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