Times and again, we hear about the goodness of sprouts. From ancient times sprouts are considered the most nutritious food on the planet. Sprouted legumes are absorbed in a better manner to get maximum benefits. It has long term health benefits. It is a significant source of insoluble dietary fibers. Adding bean sprouts contributes towards better digestion. Legume sprouts may prevent high blood pressure. It is also proved useful against age-related eye conditions as legume sprouts are high in various antioxidants. Legume sprouts may help reduce bad cholesterol and increase good cholesterol. Studies show sprouts can lower triglyceride as well; Making sprouts are fun and easy. Moreover, it is readily available and affordable. Sprouts are crunchy and could be enjoyed in various dishes like wraps, salads, soups, sandwiches .
I like sprout salads with colorful veggies and my favorite fruit, Pineapple. I am using Green moong sprouts in this salad but you can always use lentil sprouts, black chickpea sprouts, or any other sprout. Smaller legumes are the right choice for this kind of salad recipe. The combination of vibrant, colorful veggies and Pineapple is pretty flavorful and nutritious. I add roasted peanut and pumpkin seeds to the salad for crunchy taste and loads of goodness. Add any veggie you love to eat raw.
Preparation time: 25 mins
cook time: 0 min
Total time: 25 min
Mung sprouts – 1 cup
Red bell pepper- ½ cup (chopped)
Orange bell pepper- ½ cup (Chopped)
Pineapple- ½ cup (chopped)
Cucumber- ½ cup (chopped)
Cilantro leaves- ¼ cup (chopped)
Peanut- 2 tbsp. (roasted)
Pumpkin seeds- 1 tbsp. (roasted)
Black salt – ½ tsp.
Himalayan salt- as per taste
Pepper- 2-3 (freshly ground)
1. Take a big bowl. Mix all the ingredients.