Sprouted Seed Salad (Print Version)

Fresh sprouts and crisp vegetables tossed in a zesty lemon-olive oil dressing for a refreshing healthy dish.

# 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

# Directions:

01 - Rinse all sprouts thoroughly under cold running water and drain well to remove excess moisture.
02 - In a large salad bowl, combine the mung bean sprouts, alfalfa sprouts, and radish sprouts.
03 - Add the diced cucumber, tomato, bell pepper, grated carrot, red onion, and cilantro to the sprout mixture.
04 - In a small bowl, whisk together olive oil, lemon juice, maple syrup, sea salt, and black pepper until fully emulsified.
05 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
06 - Transfer to serving plates and serve immediately to maintain maximum freshness and crispness.

# Expert Suggestions:

01 -
  • The sprouts bring a peppery crunch that transforms from regular salad into something genuinely crave-worthy.
  • It comes together in fifteen minutes, which means no excuses for reaching for takeout when you want something clean and nourishing.
  • Every vegetable stays crisp and bright because there's no cooking involved, just good ingredients meeting each other at their peak.
02 -
  • Don't dress this salad more than five minutes before eating it or you'll end up with a soggy disappointment, because sprouts absorb moisture like tiny green sponges.
  • The radish sprouts are spicy, which is their whole point, but I learned the hard way that some people find them too intense—so taste yours first before inviting people over.
03 -
  • Toast your seeds or nuts lightly in a dry pan right before serving so they stay crispy and don't get soggy from the dressing.
  • If you're prepping this for a crowd, dress the salad right when people are about to eat it, keep the dressing separate if you're transporting it, and let everyone know to eat it fresh for maximum crunch.
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