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bean sprout and cilantro salad

Squee03 avatar
Recipe by
Tracilyn Hamilton
@Squee03
Austin, TX

Delicious, light, and refreshing. The perfect salad to serve after a summertime meal.

►
yield 4 serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For bean sprout and cilantro salad

  • 2 Tbsp
    sunflower seeds
  • 2 Tbsp
    pumpkin seeds
  • 3 oz
    fresh cilantro
  • 3
    scallions, sliced thinly
  • 1/4 tsp
    ground cilantro
  • 1/4 tsp
    ground cumin
  • 1/4 c
    extra virgin olive oil
  • 1/4 c
    lime juice
  • 1/4 tsp
    lemon zest
  • 2
    lebanese cucumbers
  • 2
    medium plum tomatoes
  • 12 1/2 oz
    crunchy combo bean sprouts
  • 2 oz
    pea shoots

How To Make bean sprout and cilantro salad

  • 1
    Stir the seeds in a small frying pan, over medium heat, until toasted lightly. Allow to cool and set aside.
  • 2
    Wash fresh cilantro well and drain. Pat dry, or use a salad spinner. (I prefer the salad spinner.) Reserve 1 c of lightly packed cilantro leaves. Scrape and clean the roots. Blend the remaining cilantro roots with 1/3 of the scallions, spices, oil and juice; process until finely chopped. Season to taste.
  • 3
    Halve cucumbers and tomatoes; remove seeds, then cut into 1/2 inch pieces.
  • 4
    Place the seeds, cilantro dressing, cucumber, and tomato in a large bowl, with sprouts and remaining onion, spices, oil, and juice; toss gently to combine. Season to taste, and serve immediately.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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