Simple Ayurvedic Sprout Salad

This is a simple and tasty salad made from a variety of sprouts and vegetables.

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

Steps

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.

More recipes with bean sprouts, cucumber, celery, lemon or cilantro

Adapted from “Simple Ayurvedic Sprout Salad” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.