Sprouted Seed Salad (Printable Version)

Fresh sprouts and crisp vegetables tossed in a zesty olive oil dressing for a healthy, refreshing dish ready in minutes.

# Ingredient List:

→ 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 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

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 optimal freshness and crispness.

# Expert Advice:

01 -
  • Quick and easy 15-minute preparation.
  • Naturally vegan, gluten-free, and dairy-free.
  • Packed with fresh enzymes and essential nutrients.
02 -
  • Thoroughly rinse and drain sprouts to ensure the cleanest flavor.
  • Whisk the dressing in a separate small mixing bowl until fully emulsified before adding it to the salad.
  • Always verify individual ingredient labels for hidden allergens like cross-contamination in seeds.
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