Sprouted Seed Salad (Printable)

Fresh sprouts and crisp vegetables tossed in zesty dressing for a healthy, 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

# Directions:

01 - Rinse all sprouts thoroughly under cold running water and drain well.
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 fully emulsified.
05 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
06 - Serve immediately to preserve maximum freshness and crispness.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, making weeknight dinners feel less like a chore and more like a moment you actually enjoy.
  • Those raw, crunchy sprouts deliver a peppery bite that wakes up your whole mouth in the best way possible.
  • You can feel genuinely good about eating it because it's packed with nutrients without tasting like punishment.
02 -
  • Don't dress this salad more than a few minutes before eating—sprouts will wilt and release water, turning your crisp salad into something soggy.
  • The acid in lemon juice actually helps preserve the sprouts slightly, but there's still a time limit you need to respect.
03 -
  • Pat your sprouts completely dry before mixing them in—excess water is the enemy of crispness and will dilute your dressing.
  • Taste your dressing before it hits the salad; it should feel bright and alive on its own, because it won't taste stronger once it coats the vegetables.
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