Sprouted Seed Salad (Printable)

Vibrant mix of fresh sprouts, crisp vegetables, and zesty light dressing. Perfect healthy starter or refreshing side.

# 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

# Step-by-Step:

01 - Rinse all sprouts thoroughly under cold running water and drain well.
02 - In a large salad bowl, combine mung bean sprouts, alfalfa sprouts, and radish sprouts.
03 - Add 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 emulsified.
05 - Pour dressing over salad and toss gently to coat all ingredients evenly.
06 - Serve immediately to maintain maximum freshness and nutritional integrity.

# Expert Advice:

01 -
  • It comes together in under 15 minutes, which means you can make it when you're starving right now, not in some imaginary future.
  • The combination of three different sprouts creates layers of texture and flavor that make each bite feel intentional.
  • It's naturally vegan and gluten-free without any weird substitutions or apologies, just genuinely delicious food.
  • Leftover dressing keeps for days and transforms other vegetables into something memorable.
02 -
  • Soggy sprouts are the enemy of this salad, so if yours seem wet after rinsing, wrap them in a clean kitchen towel for a few minutes to absorb excess moisture.
  • Dress this salad only when you're ready to eat it, because the sprouts will start releasing water and the crunch factor disappears within about 20 minutes.
03 -
  • If your sprouts ever start to look or smell off, trust your instincts and compost them, because sprouts can occasionally harbor bacteria and it's not worth the risk.
  • Make your dressing in a jar with a tight lid so you can shake it vigorously without making a mess, and keep it separate from the salad until the moment you're ready to eat.
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