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Simple Ayurvedic Sprout Salad

Simple Ayurvedic Sprout Salad – Forkwise recipe card (illustration, no photo yet)
LunchInternational⏱ 30 minServes 4EasyGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

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

Method

  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.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.