Description
A refreshing and healthy Sprouted Moong Salad combining crunchy sprouted moong beans with juicy cherry tomatoes, crisp cucumber, zesty lemon juice, and a touch of chaat masala. This no-cook salad is perfect as a light meal or a nutritious side dish, packed with protein and fresh flavors.
Ingredients
Scale
Salad Ingredients
- 1 cup sprouted moong beans
- 1 cup cherry tomatoes, diced
- 1 medium cucumber, diced
- ½ red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lemon (about 2 tbsp)
- ½ tsp chaat masala
- Salt and pepper to taste
Instructions
- Prepare Sprouted Moong Beans: Rinse sprouted moong beans thoroughly under cold running water and drain well to remove any dirt or impurities.
- Combine Vegetables: In a large bowl, add the diced cherry tomatoes, diced cucumber, and thinly sliced red onion to form the fresh base of the salad.
- Add Herbs and Spices: Sprinkle the chopped fresh cilantro and chaat masala over the mixed vegetables for flavor and aroma.
- Add Lemon Juice: Squeeze the juice of one lemon evenly over the salad mixture to add a tangy, citrusy brightness.
- Toss the Salad: Gently toss all the ingredients together until they are well incorporated. Season with salt and freshly ground black pepper according to your taste preferences.
- Serve or Chill: Serve the salad immediately to enjoy its crisp freshness or refrigerate for about 15 minutes to allow the flavors to meld together before serving.
Notes
- For added crunch, sprinkle roasted peanuts or pumpkin seeds on top.
- You can substitute lemon juice with fresh lime juice for a slightly different citrus flavor.
- Add chopped green chilies if you prefer a spicy kick.
- This salad is best consumed fresh but can be stored in the refrigerator for up to 24 hours.
- Sprouted moong beans provide a great plant-based protein source, perfect for light vegetarian meals.
