Sprouts of Joy : Green Sprouts Salad

Day 3: Sprouts of Joy : Green Sprouts Salad

#30days30salads

What a wonderful Saturday morning it turned out to be. We had a refreshing family time in the water yesterday. And on the kids request, all of us pigged out on their favorite foods. Laden with joy and calories, and marching on today I fall back on the family favorite of all time. This salad is so refreshing and so versatile that it can be eaten as a side, main course or dressed up to yield a satisfying result.

Cook time : 10 min        Prep time : 15 min   Serves : 4

The family favorite Salad

  • Sprouted Whole Green Moong Dal: 2 Cups
  • Peeled Green Cucumber: 1/2 cup (Finely diced)
  • Green apple : 1/2 cup (Finely diced)
  • Red Apple : 1/2 cup (Finely diced)
  • Baby Carrots : 1/2 cup (Finely diced)
  • Pomegranate seeds : 1/2 cup
  • Mint : 1/4 cup Fresh, Finely chopped
  • Cilantro : 1/4  Fresh, Finely chopped
  • Lime/ lemon : 2 . Juiced
  • Thai green chili: 2 Finely chopped ( optional)
  • Red Onion : 1/4 cup Finely chopped ( Optional)
  • Black pepper : 1/4 tsp. Fresh ground
  • Chaat Masala : 1 tsp (Optional)
  • Salt : 1 tsp + as required

 Prep Work, Assembly, Serving:

 Sprouts Prep:

  • Add 2 -3 quarts of water in a big saucepan and bring it to boil with a tsp of salt. Once it is boiling , dunk in the sprouts for say 3 -4 minutes.
  • The idea is it is not completely cooked but more like to give a blanched effect, al dente, with a crunch in the bite. Rinse it in cold water and let it cool completely. 

Salad Prep:

  • Now add in the diced vegetables , chopped mint and toss it in gently.
  • Cool this in the refrigerator for atleast an hour.

Serving:

  • Just before serving, add in the lemon juice, salt , chaat masala and garnish with cilantro and serve.
  • Best eaten Cold. 

Notes:

  • Adding in the mint in the initial part of prep, imparts a nice flavor when it sits in the refrigerator for an hour or so.
  • Also remember to just salt before you serve. Adding it initially will result in a watery mess!

 

Sprouts of Joy : Green Sprouts Salad
Serves 4
Delicious, non fat, light on the palate refreshing cool and crunchy salad
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Prep Time
10 min
Cook Time
15 min
Total Time
30 min
Prep Time
10 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. • Sprouted Whole Green Moong Dal: 2 Cups
  2. • Peeled Green Cucumber: 1/2 cup (Finely diced)
  3. • Green apple : 1/2 cup (Finely diced)
  4. • Red Apple : 1/2 cup (Finely diced)
  5. • Baby Carrots : 1/2 cup (Finely diced)
  6. • Pomegranate seeds : 1/2 cup
  7. • Mint : 1/4 cup Fresh, Finely chopped
  8. • Cilantro : 1/4  Fresh, Finely chopped
  9. • Lime/ lemon : 2 . Juiced
  10. • Thai green chili: 2 Finely chopped ( optional)
  11. • Red Onion : 1/4 cup Finely chopped ( Optional)
  12. • Black pepper : 1/4 tsp. Fresh ground
  13. • Chaat Masala : 1 tsp (Optional)
  14. • Salt : 1 tsp + as required
Sprouts Prep
  1. • Add 2 -3 quarts of water in a big saucepan and bring it to boil with a tsp of salt. Once it is boiling , dunk in the sprouts for say 3 -4 minutes.
  2. • The idea is it is not completely cooked but more like to give a blanched effect, al dente, with a crunch in the bite. Rinse it in cold water and let it cool completely.
Salad Prep
  1. • Now add in the diced vegetables , chopped mint and toss it in gently.
  2. • Cool this in the refrigerator for atleast an hour.
Serving
  1. • Just before serving, add in the lemon juice, salt , chaat masala and garnish with cilantro and serve.
Notes
  1. • Adding the mint in the initial part of prep, imparts a nice flavor when it sits in the refrigerator for an hour or so.
  2. • Also remember to just salt before you serve. Adding it initially will result in a watery mess!
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