Sprouted Seed Salad (Printer-friendly)

Vibrant salad with fresh sprouts, crisp vegetables, and zesty light dressing ready in 15 minutes.

# 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

# How To Make It:

01 - Rinse all sprouts thoroughly under cold running water and drain completely.
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 gently toss to coat all ingredients evenly.
06 - Transfer to serving plates and serve immediately for optimal freshness and texture.

# Expert Tips:

01 -
  • It tastes like pure spring on a plate, alive with crunch and brightness that makes you feel good immediately after eating it.
  • The whole thing comes together in fifteen minutes with zero cooking, making it perfect for when you want something nourishing but don't have the energy to heat up a stove.
  • Those three sprout varieties layered together create this incredible textural play that keeps your mouth interested with every forkful.
02 -
  • If you rinse the sprouts too close to serving time and don't dry them properly, the leftover water will pool at the bottom of the bowl and dilute your beautiful dressing into oblivion.
  • The sprouts absolutely must be eaten on the same day you make this, as they wilt quickly once dressed, so this isn't a make-ahead salad no matter how much you want it to be.
03 -
  • Make your dressing in a mason jar and shake it vigorously instead of whisking, which is faster and means one less bowl to wash.
  • If you're serving this at a gathering, dress it right in front of your guests so everyone gets to experience that moment when the oil coats every leaf and the whole thing comes alive.
Go Back