This fresh and vibrant salad is packed with crunch, colour and natural plant-powered goodness. It highlights the bold, aromatic flavour of fenugreek sprouts, balanced beautifully with cucumber, green apple, herbs and a tangy spice blend. You can use pure fenugreek sprouts or mix them with any other sprouts you enjoy. It’s quick, nourishing and full of bright, refreshing flavour.
Ingredients
For the Salad
- ¼–½ cup fenugreek sprouts
- 1–2 cucumbers, chopped
- 1 green apple, chopped
- Pomegranate arils, as required
- Handful of coriander and mint leaves
- 1 tbsp raisins (optional)
For the Seasoning
- 1 tbsp lemon juice (or as required)
- 1 tsp chaat masala (or as required)
- ½ tsp roasted jeera powder (or as required)
- ½–1 tsp black pepper powder
- Black salt, as required
- ½ tsp raw cane sugar or jaggery powder (optional)
Instructions
1. Prepare your sprouts
Sprout your fenugreek seeds (or sprout mix) over 3–5 days until small tails or tiny leaves appear. Rinse well before using.
2. Chop the fresh ingredients
Cut the cucumbers and apple into small pieces. Finely chop the coriander and mint. Measure out the pomegranate and raisins.
3. Combine the salad
In a bowl, mix the sprouts with chopped cucumber, apple, pomegranate and raisins.
4. Add the seasoning
Stir through the coriander and mint, then add lemon juice, chaat masala, roasted jeera powder, black pepper, black salt and sugar/jaggery if using. Toss gently to coat.
5. Serve
Let the salad rest for 5–10 minutes to absorb the flavours, then serve immediately.
Notes
- Fenugreek sprouts naturally have a bold, slightly bitter flavour — the fruit and lemon help balance it perfectly.
- Add grated carrot, onion or more fruit for variation.
- Works as a light lunch, side salad, or topping for bowls.
- Keep the seasoning separate if prepping ahead.