Fresh Sprout Salad with Lemon-Herb Vinaigrette

• •2 cups Mixed sprouts (such as alfalfa, mung bean, or lentil sprouts)
• •1 piece Cucumber (diced)
• •1 cup Cherry tomatoes (halved)
• •0.5 piece Red bell pepper (diced)
• •0.3 piece Red onion (finely diced or thinly sliced)
• •0.3 cup Fresh parsley (chopped)
• •2 tbsp Fresh mint (chopped)
• •3 tbsp Olive oil
• •2 tbsp Lemon juice (freshly squeezed)
• •0.5 tsp Dried oregano
• •to taste Salt
• •to taste Black pepper

Instructions

1. 1

   Prepare the vegetables: Wash the mixed sprouts thoroughly and drain well. Dice the cucumber and red bell pepper. Halve the cherry tomatoes. Finely dice or thinly slice the red onion. Chop the fresh parsley and mint.

2. 2

   Make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until well combined.

3. 3

   Combine the salad ingredients: In a large serving bowl, gently combine the mixed sprouts, diced cucumber, halved cherry tomatoes, diced red bell pepper, finely diced red onion, chopped parsley, and chopped mint.

4. 4

   Dress and serve: Pour the vinaigrette over the salad ingredients. Toss gently to ensure all vegetables and sprouts are evenly coated. Taste and adjust seasoning if needed. Serve immediately.

Chef's Tips

• 💡For added protein and crunch, consider adding a handful of toasted pumpkin seeds or chopped walnuts.
• 💡Experiment with different types of sprouts like broccoli sprouts or sunflower sprouts for varied flavors and nutrients.
• 💡If preparing ahead, keep the vinaigrette separate and dress the salad just before serving to maintain maximum freshness and crispness.