Sprouted Seed Salad (Printable Version)

Fresh sprouts and crisp vegetables tossed in a zesty light dressing for a nutritious, refreshing dish.

# What You'll 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 fresh lemon juice
12 - 1 teaspoon maple syrup
13 - ½ teaspoon sea salt
14 - ¼ teaspoon freshly ground black pepper

# Step-by-Step Directions:

01 - Rinse all sprouts thoroughly under cold running water and drain well in a colander.
02 - In a large salad bowl, combine mung bean sprouts, alfalfa sprouts, and radish sprouts.
03 - Add 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, maple syrup, salt, and pepper until emulsified.
05 - Pour dressing over salad and toss gently to coat all ingredients evenly.
06 - Transfer to serving plates and serve immediately for optimal freshness and texture.

# Expert Advice:

01 -
  • Your body will actually feel lighter and more energized after eating it, not weighed down like most salads.
  • It comes together in the time it takes to brew a cup of tea, making weeknight dinners feel effortless.
  • The sprouts have this subtle, slightly peppery sweetness that makes you feel like you're eating something sophisticated without any fussing.
02 -
  • Sprouts are delicate—don't crowd them into your storage container or chop them with enthusiasm, or you'll end up with a sad puddle of broken greens instead of a vibrant salad.
  • The dressing needs acid and oil in balance; too much lemon and it tastes like you're eating a wedge, too little and it tastes flat and oily—taste as you go and trust your mouth.
03 -
  • Keep your sprouts slightly chilled in the refrigerator before making the salad—they'll stay crisper longer once it's all assembled and sitting on the table.
  • If your lemon isn't cooperative and barely yielding juice, microwave it for fifteen seconds first to loosen up the oils and make juicing easier.
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