Mung Bean Salad
Bright, delicious and simple. This magical potassium, protein packed tangy salad with lime and mango. For Ayurveda followers balancing for all types "Dosha's" especially enlivening for Kapha and stabilizing for Pitta.
Equipment
- 1 Large salad bowl
- Sharp knife
- Lime squeezer optional
Ingredients
- 3-4 cups sprouted mung beans I sprout them on a plate for 5 days or so, rinsing every day with filtered water.
- 4 medium tomatoes chopped
- 2 medium tomatillos Optional. If you can get them they add a nice lemony bite. Also helps to keep the avocado fresher.
- 1 medium red onion or shallot chopped
- 1 large red bell pepper chopped
- 1/2 medium jalapeno chopped
- 1 medium avocado chopped
- 1 medium mango chopped
- 2-3 Med/small limes
- 1 handful cilantro chopped
- 1 handful basil chopped
- generous pinch Himalayan pink salt
Instructions
- Simply mix everything together with squeezed limes in your large salad bowl. Usually I add the avocado, mango and herbs last. Place in the fridge so all the flavours can mingle together. Season to taste with salt and lime depending on your own taste.
Notes
