The Sprouts Salad is satisfying, filling, and comforting. It consists of green moong sprouts, fruits, veggies, and seasonings and is perfect for breakfast, a side dish, or lunch. Jump to:About Sprouted Moong and Fruit SaladWhy You Will Love This SaladIngredientsHow To Make Sprouted Moong and Fruit SaladServing and Storing SuggestionsVariationsHelpful TipsMore Salad RecipesRecipe Card
About Sprouted Moong and Fruit Salad
In our vegetarian diet, moong or mung beans (green grams) are often cooked at home. There are various recipes and various ways to include moong in our diet. One healthy way to include moong beans in our diet is sprouted moong. Moong sprouts are relatively low in calories but very high in quality nutrients. Sprouted mung beans are cholesterol-free and rich in protein, fiber, antioxidants, amino acids, vitamins, and minerals. I often sprout the moong beans at home for various recipes. And this sprouted moong salad with fruits and vegetables is one of my favorites. I like to include fresh fruits and vegetables to make this salad interesting, refreshing, and flavorful. However, the recipe is highly customizable; you can choose fruits and exclude the ones you do not prefer.
Why You Will Love This Salad
The salad is without onion and garlic, vegan and vegetarian. It is easy to make and highly customizable. This Sprouted Moong and Fruit Salad is super healthy and nutritious. It is perfect for breakfast, a side dish, or for a lunch box. It is delicious with full of flavors and tastes like chaat. The salad is full of fresh fruits and makes the salad refreshing.
Ingredients
How To Make Sprouted Moong and Fruit Salad
Boil 2 cups of water in a medium pot and add sprouted moong beans and salt. Cook the sprouts for 10-12 minutes or until they are tender and cooked but not mushy.
Drain the excess water and let them cool completely. Meanwhile, chop the fruits, vegetables, and coriander leaves.
Transfer the boiled sprouts to a large mixing bowl.
Add chopped fruits, vegetables, coriander leaves, and green chili. Mix well.
Add salt, black salt, ground black pepper, chaat masala, and lime juice. Toss well, taste, and adjust the seasonings if required.
Serve the salad immediately or cover and let it chill in the fridge until the time of serving.
Serving and Storing Suggestions
Moong Sprouts and Fruit Salad can be served immediately after preparation. Or you can let it chill in the refrigerator until the time of serving. It can be served for breakfast, brunch, or as a side dish. You can serve it as it is or with tortilla chips. Or, top the salad with some nuts or roasted peanuts for crunch. Store the leftover salad tightly covered in the refrigerator for up to two days. However, please note that it will taste slightly different.
Variations
Fruits: You can add other fruits, such as pomegranates, strawberries, and raw mangos. Vegetables: Add boiled potatoes or sweet potatoes to make this salad more filling. Dressing: Instead of adding individual spices, you can also use zesty dressing to season the salad. Herbs: For more refreshing flavors, add chopped mint leaves. Crunch: To add extra crunch to this salad, top it with some roasted peanuts before serving. Roasted Cumin Powder: It adds more earthy flavors to the salad.
Helpful Tips
Moong Sprouts: While sprouting, moong sprouts may develop a stinky smell and become slimy. In this case, do not use and discard them. Cooking The Sprouts: Before using the sprouts for salad, they have to be cooked. You use boiling or steaming methods to cook the sprouts. I like to cook the sprouts thoroughly, but they should still be intact and not mushy. However, you can parboil them and cook them until they are half-done. Making The Salad: Let the moong sprouts cool down completely before adding other elements. Salt: Be careful while adding salt, or add it at last after tasting the salad. Because the recipe also calls for black salt, and chaat masala also contains salt. Seasonings: You can add more or less seasonings as per your taste.
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