Description
A salad featuring sprouted mung beans and a homemade vinaigrette spiced with the Indian chaat masala.
Ingredients
Units
Scale
- 1 bag (about 5 oz) mixed greens or any other kind of lettuce
- 1 cup sprouted green moong beans (see FAQs & Notes + Variations)
- 1-2 Persian cucumbers, diced
- 1 cup cherry/grape tomatoes, halved
- 3-4 red radishes, sliced or quartered
- 1 cup carrots, diced or shredded
The Vinaigrette
- 1-2 tbsp lemon juice (about medium juicy lemon)
- 1 tbsp mustard (ground wholegrain or Dijon)
- about 1/4 cup extra virgin olive oil oil or extra virgin olive oil
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp Chaat Masala (see Variations)
- fresh ground black pepper
- salt, as needed (the Chaat Masala has salt/black salt, so use accordingly)
Instructions
Preparing the Vinaigrette
- In a small bowl, whisk the lemon juice with the mustard until the mustard has dissolved.
- Slowly, in a thin stream, add the oil whisking constantly until the oil is completely incorporated.
- Season with ground cumin, coriander, Chaat masala and fresh ground black pepper and whisk a little bit to mix well.
- Adjust seasonings by adding salt if needed (see FAQs & Notes for more information).
Assembling the Salad
- Just before serving, add the sprouted moong/mung beans with sliced cucumber, cherry/grape tomatoes, sliced red radishes and shredded carrots over a bed of the mixed greens.
- Drizzle the vinaigrette over, being careful not to add too much.
- Adjust seasonings with salt and pepper and toss gently. The ingredients should be lightly coated.