This fresh, crunchy salad is loaded with nourishing sprouts, crisp vegetables, and a bright lemon dressing. Feel free to use any combination of salad sprouts or legume sprouts — alfalfa, mung bean, lentil, chickpea, clover, broccoli, radish, or your own homemade mix. It’s quick, light, and packed with plant-powered goodness.
Ingredients
For the Salad
- 3 cups fresh sprouts (alfalfa, bean mix, lentil mix, broccoli sprouts — any sprouts you enjoy)
- 1 cup cherry tomatoes, halved
- 1 small cucumber, sliced or diced
- 1 small carrot, grated or julienned
- 2 spring onions, thinly sliced
- Small handful fresh parsley or coriander, chopped
- Optional: avocado slices, toasted seeds, nuts, or feta
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (or lime)
- 1 small garlic clove, crushed
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- Salt & pepper to taste
Instructions
1. Prep the veggies
Place the tomatoes, cucumber, carrot, and spring onions into a large bowl.
2. Add the sprouts
Gently fold through your sprout mix — use whatever you have on hand: mung beans, alfalfa, lentils, chickpeas, radish, broccoli sprouts, or a blend.
3. Make the dressing
Whisk together the olive oil, lemon juice, garlic, mustard, honey, salt, and pepper.
4. Combine
Pour the dressing over the salad and toss lightly to coat without crushing the sprouts.
5. Serve
Top with herbs and any extras you like (avocado, nuts, seeds, feta). Serve immediately.
Notes
- Any sprout combo works — mild sprouts (alfalfa or mung) keep it light, while legume sprouts (lentil, chickpea) make it heartier.
- Add cooked quinoa, chickpeas, or grilled meat/tofu for a fuller meal.
- Store undressed salad in the fridge for up to 2 days; dress just before serving for maximum crunch.