Sprouted Seed Salad (Printable Version)

Vibrant sprout medley with crisp vegetables and zesty citrus dressing. Fresh, nutrient-packed, and ready in minutes.

# What You 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

# Directions:

01 - Rinse all sprouts thoroughly under cold running water and drain well.
02 - Transfer mung bean sprouts, alfalfa sprouts, and radish sprouts to a large salad bowl.
03 - Add diced cucumber, tomato, bell pepper, grated carrot, red onion, and cilantro to the sprouts.
04 - Whisk together olive oil, lemon juice, maple syrup, salt, and black pepper in a small bowl until emulsified.
05 - Pour dressing over salad and toss gently to coat all ingredients evenly.
06 - Transfer to serving plates and serve immediately for maximum freshness and nutritional value.

# Expert Advice:

01 -
  • It's ready in 15 minutes with zero cooking, perfect for those mornings when you need actual nutrition instead of whatever's in the drive-thru line.
  • Every bite cracks and pops with freshness, and your body genuinely thanks you for eating something this alive.
  • The sprouts pack enzymes and nutrients that regular vegetables can't match, so you're getting so much more than you'd expect from a simple salad.
02 -
  • Don't dress this salad more than five minutes before serving, or the sprouts will start to wilt and lose that magical crispness that's the whole point.
  • Sprouted seeds are delicate friends, not sturdy vegetables, so treat them with the gentleness you'd use handling something precious.
03 -
  • Buy your sprouts from a source with good turnover, because tired sprouts taste like disappointment and won't do the recipe justice.
  • If you have access to a farmer's market, the sprouts there often taste brighter than anything from a regular grocery store, and it's worth seeking out.
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