Simple Ayurvedic Sprout Salad
Ingrédients
- 1 cup fresh mung bean sprouts (sprout your own and use them when the sprouts are about ½ inch long)
- ½ cup peeled, deseeded, diced cucumber
- ½ cup chopped celery
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 1 tbsp chopped fresh cilantro
- 1 tbsp sunflower seeds
- Salt to taste
- Black pepper to taste
Instructions
1. Combine the veggies and sprouts in a glass bowl.
2. Whisk together the salt, pepper, lemon juice, and olive oil in a separate bowl. Add to the salad and toss well to mix.
3. Garnish with the cilantro and sunflower seeds, and serve at room temperature or cool.
