Salad with mung bean sprouts
2 servings
20 minutes
Mung bean sprout salad is a true embodiment of freshness and lightness. Its base is young mung bean sprouts rich in protein and vitamins that give the dish a subtle nutty flavor. Broccoli and cauliflower add crunchiness and rich taste, while tender leaves of spinach, sorrel, and frisée lettuce bring in tangy notes. Zucchini adds juiciness, while lemon juice and unrefined sunflower oil enhance the aroma of the ingredients, creating a harmony of flavors. This salad is not just a table decoration but also a true treasure trove of benefits—rich in antioxidants, it refreshes and energizes. It is ideal as a standalone dish or as an accompaniment to a light dinner and pairs well with fish and white meat. Served immediately after preparation to preserve the freshness and texture of each component.
1
Prepare all the ingredients.
2
Use a mandoline and knife to slice the zucchini into thin rings.
- Courgette: 100 g
3
Slice the broccoli florets thinly.
- Broccoli: 100 g
4
Do the same with cauliflower.
- Cauliflower: 100 g
5
Wash all the greens and dry them.
- Spinach: 30 g
- Sorrel: 30 g
- Frisee: 30 g
6
Place the greens in a large bowl.
- Spinach: 30 g
- Sorrel: 30 g
- Frisee: 30 g
7
Add chopped vegetables and mung bean sprouts.
- Mung bean sprouts: 100 g
- Broccoli: 100 g
- Cauliflower: 100 g
- Courgette: 100 g
8
Dress the salad with oil and lemon juice.
- Unrefined sunflower oil: 50 ml
- Lemon juice: 5 ml
9
Gently mix with clean hands to avoid crushing the greens. Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
10
Serve the salad immediately.
