This Moong Sprouts and Mango Salad is a delicious dish that is easy to make. You don’t have to work hard to build the flavors — the veggies and fruits do the job for you. It’s summer in a bowl, bursting with freshness and vibrant colors. The salad is dressed with simple ingredients like lemon juice and salt, which is very typical of Indian salads. We have added herbs like cilantro to add that extra oomph, and you can substitute them with other fresh herbs like parsley or dill. The mango adds a tropical twist to the salad, but you can always swap it with any fruit you choose.
The star of this salad is the sprouted Moong or Mung beans. Mung beans are legumes that are an important part of Indian cuisine. Sprouting mung beans makes them easier to digest and increases the bioavailability of nutrients. Adding sprouts to the salad also significantly increases the fiber content!
Recipe Notes:
- Sprout mung beans at home using the technique listed in this article.
- Once the beans have sprouted, refrigerate until consumed.
- Mango can be replaced by another fruit of choice.
- This salad pairs great with our Chorizo Chickpea Lettuce Wraps!
This recipe is by Dee and Pri of Masala Paleo. Make sure to check out their blog for more amazing recipes!
Moong Sprouts and Mango Salad
Ingredients
- 1 cup Moong/Mung bean sprouts (see notes on how to sprout beans)
- 3/4 cup chopped strawberry
- 3/4 cup chopped cherry tomatoes
- 1 avocado diced
- 1 mango diced
- 2 spring onions chopped
- 2 tbsp chopped cilantro
- 1/2 lemon
- 1 tsp Himalayan salt
Instructions
- ADD the sprouts to the bowl.
- ADD all the diced vegetables and fruits.
- SEASON with salt.
- SQUEEZE juice of half a lemon.
- MIX everything together.
- GARNISH with cilantro or herb of choice.
Recipe Notes
- Mung beans can be sprouted at home using the technique linked in the blog above.
- Once the beans have sprouted, refrigerate until consumed.
- Mango can be replaced by another fruit of choice.
