Mung bean sprouts salad with greek yogurt dressing is a crunchy fiber rich salad.
Salads – colorful, crunchy, loaded with variety of fresh raw ingredients are simply screaming ‘I am healthy. You are going to lose weight, have a glowing skin, have more energy, you know I am good for you’… There is instantly a feel good factor, every time I feed myself salads or even smoothies.
Onions, cucumber, avocado, tomatoes and bell pepper are almost always in my fridge. Just sprinkle some salt, pepper, and lemon juice and this is my go to salad almost anytime. Sometimes, I like to change things up, add some greens, some nuts, some beans or sprouts, or some seasonal fruits. Each ingredient has its own nutritional value.
Today’s recipe is one such recipe. Well, it makes no sense in calling this a recipe. It is just chop, toss and eat kind of recipe. The creamy greek yogurt dressing is what makes this salad so delicious. The combined taste of cumin powder, red chilli powder, salt and sugar is just too good to eat by itself. If you want to avoid sugar, you can substitute it with dried cranberries or raisins just as well.
1/2 cup mung bean sprouts
1/2 cup chopped strawberries
1/2 cup chopped bell peppers (red/yellow/orange)
1/2 cup chopped cucumbers
1/4 cup chopped avocado
2 tablespoon chopped red onions
1 tablespoon dried cranberries (optional)
1 tablespoon seeds/nuts (almonds/walnuts/pepitas)
For the Dressing:
1/4 cup greek yogurt
1/4 teaspoon cumin powder
1/4 teaspoon red chilli powder
1/2 teaspoon pure cane sugar
1/4 teaspoon salt
- Place all the salad ingredients in a bowl and toss gently.
- Whisk all the ingredients in dressing until smooth and creamy. Taste and adjust the seasoning as per your preference.
- Pour the dressing over the salad. Gently mix all the ingredients and serve.