Makhana sprout vegetables salad Recipe

Cooking Directions

• STEP 1.Dry roast the makhana in a pan until they turn crispy.
• STEP 2.In a bowl, combine the sprouted moong beans, chopped vegetables, and roasted makhana.
• STEP 3.In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the salad and toss well to coat all the ingredients.
• STEP 5.Garnish with fresh coriander leaves and serve immediately.

Cooking Tips

• You can add other vegetables like cucumber, bell peppers, or cherry tomatoes to the salad for added freshness and crunch.
• To make the salad more filling, you can add boiled chickpeas or paneer cubes.
• Store the leftover salad in the refrigerator and consume within 1-2 days.

Storage and Serving

• Makhana sprout vegetables salad is best served immediately after preparation.
• If you have leftovers, store them in an airtight container in the refrigerator and consume within 1-2 days.
• Serve the salad as a healthy snack or as a side dish with any meal.