Sprouted Seed Salad (Printable)

Fresh sprouted medley with crisp vegetables and zesty citrus dressing for a light, healthy meal.

# What You'll Need:

→ Sprouts

01 - 1 cup mung bean sprouts
02 - 1 cup alfalfa sprouts
03 - 1 cup radish sprouts

→ Vegetables

04 - 1 small cucumber, diced
05 - 1 medium tomato, diced
06 - 1 small red bell pepper, diced
07 - 1 small carrot, grated
08 - 2 tablespoons red onion, finely chopped
09 - 2 tablespoons fresh cilantro, chopped

→ Dressing

10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon fresh lemon juice
12 - 1 teaspoon maple syrup
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - Rinse all sprouts thoroughly under cold running water and drain well.
02 - In a large salad bowl, combine the mung bean sprouts, alfalfa sprouts, and radish sprouts.
03 - Add the diced cucumber, tomato, bell pepper, grated carrot, red onion, and cilantro to the bowl.
04 - In a small bowl, whisk together olive oil, lemon juice, maple syrup, salt, and pepper until emulsified.
05 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
06 - Serve immediately for maximum freshness and nutritional benefit.

# Top Tips:

01 -
  • Raw sprouts pack enzymes and nutrients that actually make you feel more alive, not just fed.
  • The whole thing comes together in less time than it takes to order takeout, yet feels intentional and nourishing.
02 -
  • Sprouts release water as they sit, so if you make this ahead, dress it only moments before serving or you'll end up with a soggy disappointment.
  • The quality of your lemon juice matters more than you'd think—a tired bottled version changes the entire character of the dressing.
03 -
  • Buy sprouts from reputable sources and use them quickly—they're alive and won't last long, but that's also why they taste so vibrant.
  • If you're making this for guests, assemble everything separately on the table and let people dress their own bowls so nothing gets sad while waiting.
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