Sprouted Moong Salad
Ingredients
- 2-2½ cups sprouted Moong** see notes
- 2-3 Persian cucumber, finely chopped
- ½ medium red onion finely chopped
- ½ cup pomegranate arils
- 1 cup baby tomatoes
- 1 tsp toasted ground cumin
- 1-2 green chilies, deseeded, optional if you like it hot
- pinch of hot chili powder
- 1 cup heaped cilantro, chopped
- 8-10 mint leaves, chopped
- juice from 2 limes, about ⅓ cup
- ¾ tsp sea salt
Instructions
- Chop the red onion, cucumber and 1/2 the baby tomatoes if needed. Mince the cilantro leaves, and tender stems. Remove the leaves from the mint stems and mince.
- In a large salad bowl, combine the sprouted moong beans, pomegranate, red onion tomatoes, cilantro, mint, cucumber, and green chillies if using. Squeeze the lemon juice on top and mix well. Sprinkle the toasted ground cumin, red chile powder and sea salt on top, miix one more time. Serve immediately or refrigerate until ready to serve. It will keep for a few hours.
Notes
- The salad will keep fresh in the refrigerator for up to 5 days. You may need to refresh it with lemon juice.
- Substitute pomegranate with any seasonal fruit of your choice.
- Blanch the moong beans if you like, his helps with digestibility.
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