Ingredients
Scale
For the Salad:
- 2 cups mixed sprouts (such as alfalfa, mung bean, and radish sprouts)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced (any color)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
Prepare the Salad
- Wash the Sprouts: Rinse the mixed sprouts thoroughly under cold water and drain.
- Chop the Veggies: Dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes and chop the cilantro.
- Combine Ingredients: In a large mixing bowl, combine the sprouts, chopped veggies, and cilantro. Toss gently to mix.
Make the Dressing
- Whisk the Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper until well combined.
Toss the Salad
- Add Dressing: Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly. Adjust seasoning with salt and pepper to taste.
- Cook Time: 15 min.
Nutrition
- Serving Size: 4-6 servings
- Calories: 120 kcal
- Fat: 5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g