Salad with a base of sprouted mung beans(which you can’t see) easily sprouted at home with the Easy Sprout Sprouter. I much prefer sprouts as a base over lettuce.
Easy raw meal to throw together and full of nutrition. The toppings pictured here each added their own very unique flavors and textures which made it not just any old salad: Avocado, shredded carrot, basil, cherry tomatoes, Go Raw Crackers, and the best part, sliced figs! The dressing was a mix of balsamic vinegar, Dijon mustard, olive oil and salt and pepper.
What’s your favorite salad combination?
Mung Bean & Hummus Salad (v)
Here’s another alternative. This has been my default dinner this week after I accidentally sprouted too many mung beans. So instead of using the sprouts as pita filling as planned, made it into the central base for a salad. With homemade hummus as a “dressing” and ripe avocado as a topping, this is going to become a regularly repeated meal for sure! Added a bit of Season’s Sea Seasonings for ascetic appeal and a dose of iodine.
Recipe for the hummus to be used as dressing. This is also what makes the salad not “raw.”