Moong sprouts and spinach salad Recipe

Moong sprouts and spinach salad is a healthy and refreshing dish packed with nutrients. The combination of crunchy moong sprouts and tender spinach leaves creates a delightful texture. This salad is rich in vitamins, minerals, and fiber, making it a perfect choice for a light and nutritious meal. The tangy dressing adds a burst of flavor, while the addition of vegetables and herbs enhances the overall taste. Enjoy this vibrant salad as a side dish or a main course for a satisfying and wholesome meal.

4.4
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20minstotal
20minsPrep
20m.total
20m.Prep
Moong sprouts and spinach salad
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Ingredients for Moong sprouts and spinach salad Recipe

  • 1/4 cup Moong Beans
  • 1/2 cup Spinach Leaves
  • 1/4 cup Chopped Vegetables
  • 0.06 cup Chopped Fresh Herbs
  • 1/2 tablespoon Lemon Juice
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • as per your need Toasted Nuts Or Seeds For Garnish

Directions: Moong Sprouts And Spinach Salad Recipe

Cooking Directions

  • STEP 1.Wash and soak moong beans overnight. Drain the water and keep them covered for a day until they sprout.
  • STEP 2.Blanch the spinach leaves in boiling water for a minute, then transfer them to ice-cold water to retain their vibrant green color.
  • STEP 3.In a mixing bowl, combine the moong sprouts, blanched spinach leaves, chopped vegetables, and herbs.
  • STEP 4.Prepare the dressing by whisking together lemon juice, olive oil, salt, pepper, and any other desired seasonings.
  • STEP 5.Drizzle the dressing over the salad and toss gently to coat all the ingredients.
  • STEP 6.Garnish with some toasted nuts or seeds for added crunch and serve immediately.

Cooking Tips

  • You can add other vegetables like cucumber, tomatoes, or bell peppers to enhance the flavor and texture of the salad.
  • To make the salad more filling, you can add boiled chickpeas or grilled chicken.
  • For a variation, you can also add some crumbled feta cheese or grated Parmesan cheese.
  • To make the salad ahead of time, keep the dressing separate and toss it just before serving to prevent the salad from becoming soggy.

Storage and Serving

  • This salad is best served fresh and should be consumed immediately after preparation.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • Before serving the leftovers, give the salad a quick toss and adjust the seasoning if needed.
Nutrition
value
297
calories per serving
8 g Fat18 g Protein37 g Carbs14 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    18g
  • Carbs
    37g
  • Fiber
    14g

MacroNutrients

  • Carbs
    37g
  • Protein
    18g
  • Fiber
    14g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    98mg
  • Iron
    5mg
  • Vitamin A
    1112mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    143mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    22mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    174mg
  • Manganese
    1mg
  • Phosphorus
    284mg
  • Selenium
    18mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp