May 3, 2023

Moong Sprouts and Mango Salad

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

Recipe & photos by Masala Paleo

Moong Sprouts and Mango Salad

Prep Time 20 minutes
Total Time 20 minutes


  • 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


  • 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.
Pri and Dee from Masala Paleo

Priya Anavarathan and Deepshikha Ganjoo | Masala Paleo

Masala Paleo is the brainchild of Priya Anavarathan and Deepshikha Ganjoo, also known as Pri and Dee! We met virtually through a health and fitness community on Facebook and now we both are part of the amazing team that leads and runs the group. Spreading the love for fitness and nutrition to women in our community is a passion we feel very strongly about. We both ended up trying the Whole30 in our journey to heal our bodies through food. One suffering from PCOS while the other with an autoimmune disease called Hashimotos, we started being our own advocates and exploring how certain foods were affecting our bodies. The Whole 30 was an eye opening experience for us, and made us realize that eliminating certain foods from our diet helped us heal in ways that actual medicines couldn’t. Now we both are strong advocates of this food philosophy. Indian food is our soul food, so we have experimented and learnt how to make our soul food Whole 30 compatible. Through our food freedom, we also focus on gluten free Indian Food. During our Whole30, we realized there were very few resources out there for Whole30 India and Gluten Free food, so we decided to share what we learnt out through a lot of experimentation with you all. With Dee being from the very north of India and Pri being from the very south, we cover Indian recipes from Kashmir to Kanyakumari and everything in between. If you thought Whole30 Indian recipes were limited to just chicken tikka masala, you are in for a treat !