Sprouted Seed Salad (Printable)

Crisp sprouts and fresh vegetables tossed in a zesty light dressing for a nutritious, vibrant dish.

# What You 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 freshly squeezed lemon juice
12 - 1 teaspoon honey or maple syrup, optional
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper

# How-To:

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 sprout mixture.
04 - In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup if using, salt, and pepper until emulsified.
05 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
06 - Serve immediately to maintain optimal freshness and crispness.

# Expert Advice:

01 -
  • It comes together in 15 minutes, making it your secret weapon for impressing guests without breaking a sweat.
  • Every bite surprises you with different textures, from the tender crunch of radish sprouts to the delicate snap of raw vegetables.
  • It's naturally vegan and gluten-free without feeling like you're making sacrifices, just eating something genuinely delicious.
02 -
  • Sprouts deteriorate quickly once wet, so dress this salad only when you're ready to eat it, not minutes before.
  • The radish sprouts will make your nose tingle slightly if you're not used to them, but that's exactly the sign you're doing it right.
03 -
  • Pat your sprouts completely dry after rinsing, as any excess moisture is the enemy of crispness and will dilute your dressing.
  • Whisk your dressing aggressively until it emulsifies, creating a silky coating that clings to every ingredient rather than pooling at the bottom of the bowl.
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