Sprout Salad with Mint Dressing

A refreshing, crunchy, and protein-rich salad tossed in a zesty homemade mint dressing. Perfect for a healthy breakfast, light lunch, or evening snack.

🥗 Ingredients

For the Salad:

• 1 cup mixed sprouts (moong or kala chana)
• ¼ cup chopped cucumber
• ¼ cup chopped tomato
• 2 tbsp chopped onion
• 1 tbsp grated carrot
• 1 tbsp pomegranate seeds (optional)
• Salt and black pepper to taste
• 1 tsp lemon juice

For the Mint Dressing:

• ½ cup fresh mint leaves
• 2 tbsp coriander leaves
• 2 tbsp thick yogurt
• 1 small green chilli
• 1 small garlic clove
• 1 tsp lemon juice
• 1–2 tbsp water, as needed
• Salt to taste

👩‍🍳 Method

1. Prepare the sprouts: Steam or lightly boil the sprouts until tender. Allow them to cool before adding them to the salad.
2. Make the mint dressing: Blend mint, coriander, yogurt, green chilli, garlic, lemon juice, salt, and a little water until smooth and creamy.
3. Assemble the salad: In a bowl, combine sprouts, cucumber, tomato, onion, and grated carrot.
4. Add the dressing: Pour the mint dressing over the salad. Add black pepper and lemon juice, then toss gently.
5. Garnish with pomegranate seeds and serve fresh.

💡 Healthy Tips & Advance Preparation

• Lightly steaming sprouts can make them easier to digest and is safer than eating raw sprouts.
• Add roasted peanuts or pumpkin seeds for extra crunch and nutrients.
• Prepare the mint-yogurt dressing up to 2 days in advance and store it in an airtight container in the refrigerator.
• Keep chopped vegetables and cooked sprouts separately refrigerated, and mix everything just before serving for the best freshness and texture.

Healthy Twist: Use thick Greek yogurt in the mint dressing for a creamier texture and an additional protein boost.