Pin It This Sprouted Seed Salad is a vibrant, nutrient-packed dish that brings a burst of freshness to your table. Featuring a medley of crisp sprouts and colorful vegetables, it is perfectly balanced with a zesty lemon dressing, making it an ideal healthy starter or a refreshing side dish for any occasion.
Pin It The beauty of this salad lies in the combination of textures. The crunch of the mung bean sprouts pairs beautifully with the delicate nature of alfalfa and the slight peppery kick of radish sprouts. When tossed with diced cucumber, tomato, and bell pepper, every forkful offers a crisp, garden-fresh experience.
Ingredients
- Sprouts
- 1 cup mung bean sprouts
- 1 cup alfalfa sprouts
- 1 cup radish sprouts
- Vegetables
- 1 small cucumber, diced
- 1 medium tomato, diced
- 1 small red bell pepper, diced
- 1 small carrot, grated
- 2 tablespoons red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- Dressing
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon honey or maple syrup (optional for vegan)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- 1.
- Rinse all sprouts thoroughly under cold running water. Drain well.
- 2.
- In a large salad bowl, combine the mung bean sprouts, alfalfa sprouts, and radish sprouts.
- 3.
- Add the diced cucumber, tomato, bell pepper, grated carrot, red onion, and cilantro to the bowl.
- 4.
- In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup (if using), salt, and pepper until emulsified.
- 5.
- Pour the dressing over the salad. Toss gently to coat all ingredients evenly.
- 6.
- Serve immediately for maximum freshness.
Zusatztipps für die Zubereitung
To ensure the best texture, make sure the sprouts are drained very well after rinsing; excess water can dilute the zesty dressing. Always use freshly squeezed lemon juice to maintain the vibrant, bright flavor of the vinaigrette.
Varianten und Anpassungen
You can customize this salad by adding sliced avocado for extra creaminess or substituting lime juice for the lemon. For an added crunch, consider sprinkling the salad with roasted seeds or nuts, though always be mindful of potential allergen cross-contamination.
Serviervorschläge
This light and refreshing salad is best served immediately. It pairs exceptionally well as a side dish for light summer meals or can be enjoyed with a crisp glass of white wine, such as Sauvignon Blanc, to complement its citrusy notes.
Pin It Enjoy this Sprouted Seed Salad as a simple yet sophisticated way to increase your intake of fresh greens. Its low-calorie profile and high nutrient density make it a perfect addition to any health-conscious meal plan.
Recipe FAQs
- → What sprouts work best in this salad?
Mung bean, alfalfa, and radish sprouts provide excellent variety in texture and flavor. You can also add broccoli sprouts for extra nutrition or sunflower sprouts for a mild, nutty taste.
- → How long does this salad stay fresh?
Best enjoyed immediately after tossing with dressing. The undressed components can be prepped ahead and stored separately in the refrigerator for up to 2 days.
- → Can I make this salad ahead for meal prep?
Yes. Prepare all vegetables and sprouts in advance, storing them in airtight containers. Keep the dressing separate and toss just before serving to maintain crispness.
- → What protein additions work well?
Chickpeas, quinoa, grilled tofu, or hemp seeds pair beautifully. The salad also works alongside grilled chicken or fish for a complete meal.
- → Is the honey necessary for the dressing?
Not at all. The honey balances acidity, but maple syrup works as a vegan alternative. You can also omit sweetener entirely for a more tangy profile.
- → Can I substitute the lemon juice?
Lime juice offers a similar bright acidity. Apple cider vinegar or white wine vinegar also work, though you may want to adjust the quantity to taste.