Sprouted Seed Salad (Printable)

Vibrant sprout medley with crisp vegetables and zesty dressing. Perfect healthy starter or refreshing side.

# Components:

→ 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 lemon juice (freshly squeezed)
12 - 1 teaspoon maple syrup (optional)
13 - ½ teaspoon sea salt
14 - ¼ teaspoon freshly ground black pepper

# Method:

01 - Rinse all sprouts thoroughly under cold running water. Drain well in a colander.
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 with the sprouts.
04 - In a small bowl, whisk together olive oil, lemon juice, maple syrup (if using), salt, and pepper until fully emulsified.
05 - Pour the dressing over the salad. Toss gently with salad servers to coat all ingredients evenly.
06 - Serve immediately for maximum freshness and crisp texture.

# Expert Advice:

01 -
  • You will feel incredibly light and energized after eating this without any heavy ingredients weighing you down
  • The combination of three different sprouts creates layers of crunch and flavor that make every forkful interesting
  • It comes together in fifteen minutes flat but looks like something from an expensive restaurant
02 -
  • Sprouts continue to grow and release water after rinsing, so dress this salad right before serving to prevent it from becoming watery
  • The quality of your sprouts makes or breaks this dish, so give them a sniff before buying and look for crisp, fresh smelling ones without any slimy bits
03 -
  • Dry your sprouts thoroughly after rinsing by spreading them on a clean kitchen towel for a few minutes
  • Use your hands to toss the salad rather than utensils, you can be gentler and will not bruise the delicate sprouts
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