Sprout Salad

Sprout Salad

Salads are one of the easiest ways to incorporate veggies, fruits, nuts & seeds in your meal. Sprout Salad recipe I am sharing today is one of my favorite and comes with an oil-free peanut butter based dressing. This recipe will serve 3-4 people.

I have sprouted mung & chana at home but You can buy ready made sprouts from the market itself.

Sprout Salad

Course: Breakfast


Cooking time




  • 1 & 1/2 cup green mung

  • 1 medium onion

  • 1 cucumber

  • 2 tomatoes

  • 1/2 apple

  • Pomegranate

  • Coriander/ Cilantro leaves

  • 1 & 1/2 cup black chana
    Sprout Salad

  • Dressing
  • 4 Tbsp peanut butter

  • 3 Tbsp lemon juice

  • 2 garlic pod

  • 1/2 tbs crushed black pepper

  • 1 tbs salt

  • 1 Tbsp honey or Maple Syrup


  • Directions for Dressing
  • It should be neither too thick nor too runny.
  • I like to make my dressing a day ahead so that all the flavors settle in.
  • Always taste the dressing and adjust salt or consistency according to your preference.
    Sprout Salad dressing
  • Salad
  • Chop onion, cucumber, tomato, apple finely. Add a green chilly if you like things spicy.
  • Add all the ingredients and dressing in a mixing bowl.
    Sprout Salad
  • The dressing should coat all the material but one should never overdress a salad because the dressing is acidic and salad starts cooking if you overdress.
  • You can add cranberries, sunflower seeds, chopped nuts. Options are limitless here. Just add or subtract any ingredients according to your taste.
  • Always add the dressing right before serving the salad.

Sprout salad is ready. Serve it chilled in breakfast, lunch, or dinner.