Thursday, 19 May 2016

Sprouted Mung Beans, Sorghum, Avocado and Spinach salad with Green Chutney Dressing #NVW2016 #Healthysalad




Sprouted Mung, Sorghum,Avocado and Spinach salad with Green Chutney dressing, it's vegan, nutty, hearty, full of protein and very easy to make, tastes absolutely delicious and is also very healthy with fresh herbs like coriander and mint chutney dressing and also spinach and avocado. It works equally well as a warm or cold side dish salad for nice and bright summer !


National Vegetarian Week is in full swing and warmer days and barbecue seasons are just round the corner, this salad can make a beautiful side dish for it.

Have you tried Sprouted Beans and Sorghum in your cooking? They make excellent Sproued Mung and Amaranth Daal , Sprouted Mung Bean Salsa , Sprouted Beans Paratha and Sprouted Beans and Cornflakes Chivda , Mixed Grain savoury Porridge and Mixed wholegrain Broccoli and Spinach Khichdi. They tastes really wonderful,  both have the a bag full of nutritional value and once they are paired with herbs, spices and vegetables , you can find them amazing !

Don't get put off by thinking it's a long and difficult process to make this salad as there is Sprouted beans and Sorghum involved, just little bit of concentration and time will lead you to very good health. Check how to sprout beans at home easy and inexpensive way.



Notes :-
Only add avocado once you are ready to eat.



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Sprouted Mung Beans, Sorghum, Avocado and Spinach salad with Green Chutney Dressing
Perfect hearty and delicious salad !

Ingredients
  • 1/2 cup Sprouted Mung Beans
  • 1/2 cup Sorghum ( Jowar )
  • 1/4 cup Edamame beans ( I used frozen)
  • 1 Avocado - deseeded and cut into stripes 
  • 2 cup Baby Spinach
  • 1/4 cup cucumber chopped
  • 5 tbsp. Green Chutney - Recipe here
  • 2 tbsp. Olive oil
  • 1 Garlic clove
  • 3 tbsp. Spring onion ( white part )
  • 1 tbsp. Lemon juice
  • 1 tbsp. Toasted pumpkin seeds
  • to garnish Fresh mint and coriander
Instructions
Soak the sorghum in cold water overnight.
In the morning drain and rinse well and cook in the pot with pinch of salt it will take about 40-45 minutes . I use pressure cooker, so fast and easy way to cook.
Drain water and Keep it aside.Steam sprouted mung beans and edamame beans.
Place all the ingredients in a large bowl.
Make dressing by combining green chutney, garlic, oil and lemon juice.
Check the seasoning.
Add cucumber, spinach and avocado with the beans and sorghum.
Pour chutney dressing on the salad and mix gently.
Sprinkle pumpkin seeds and garnish with the fresh mint and coriander.
Enjoy !
Details
Prep time: Cook time: Total time: Yield: 4 people












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