Ingredients:
For the salad:
- 2 Cups Mixed Sprouts (e.g., mung bean, alfalfa, lentil, radish)
- 1 Cup diced Cucumber
- 1 Cup diced Bell peppers (assorted colors)
- 1 cup Cherry Tomatoes, halved
- 1/2 Cup Shredded Carrots
- 1/4 Cup finely chopped Red onion
- 1 Cup chopped fresh Parsley or cilantro
- 2 Cups Chopped leafy greens of choice
- 1/4 Cup Sunflower seeds or Pumpkin seeds
For the Lemon-Dijon dressing:
- 2 Tablespoons fresh Lemon juice
- 1 Tablespoon Dijon mustard
- 1 Garlic Clove, minced
- Salt and pepper to taste
Cooking Method:
- Prepare the Salad Components:
- Rinse and drain the mixed sprouts thoroughly.
- In a large bowl, combine the sprouts, diced cucumber, diced bell peppers, cherry tomato halves, shredded carrots, chopped red onion, and chopped fresh parsley or cilantro.
- Make the Lemon-Dijon Dressing:
- In a small bowl, whisk together fresh lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Adjust the seasonings to your taste.
- Assemble the Salad:
- Drizzle the Lemon-Dijon dressing over the salad ingredients.
- Gently toss the salad to ensure all the components are coated with the dressing.
- Sprinkle sunflower seeds or pumpkin seeds crushed almonds or walnuts for each serving for added nutrition and crunch .
