Firework worthy Sprouted Mung Bean Salad

Hello Victoria Day Long Weekend!

Give this delicious and Nutritious Spring time salad a try for a beautifying boost of nutrients and goodness that will tickle your taste buds and go great with the Long Weekend fireworks!

Sprouted Mung Bean Salad with Spring Veg Vinaigrette: 

1/2 cup sprouted mung beans cooked as per instructions

1/4 of a head of red cabbage finely chopped

1 cup kale cut in a fine chiffonade, massaged with 1 tbsp lemon juice 1-8 hrs before serving

1/2 cup seedlings and/or sprouts of choice 

1/4 zucchini cut into small pieces (quartered and chopped) 

4 grape tomatoes cut in half

1 tbsp sundried tomatoes chopped

1 spring onion

2 cloves garlic pressed 

1 tbsp Italian seasoning

1-2 tbsp balsamic vinegar

4 tbsp extra virgin olive oil

Salt and pepper to taste 

Combine and add to salad, let sit for 30min - 1 hr to infuse the salad with all the flavourful goodness of the dressing. 

Sprouted mung beans are a beautiful source of plant based protein, abundant in antioxidants, fibre, and minerals like magnesium and folate to name a few. These pint sized morsels boost immunity, lower high blood pressure and even lessen PMS thanks to being a b vitamin powerhouse, and they are easy to digest to boot! These beans are the bean diggity

Kamila Zasadna