bean sprout and cilantro salad
Delicious, light, and refreshing. The perfect salad to serve after a summertime meal.
No Image
prep time
20 Min
cook time
method
No-Cook or Other
yield
4 serving(s)
Ingredients
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
- 3 ounces fresh cilantro
- 3 - scallions, sliced thinly
- 1/4 teaspoon ground cilantro
- 1/4 teaspoon ground cumin
- 1/4 cup extra virgin olive oil
- 1/4 cup lime juice
- 1/4 teaspoon lemon zest
- 2 - lebanese cucumbers
- 2 - medium plum tomatoes
- 12 1/2 ounces crunchy combo bean sprouts
- 2 ounces pea shoots
How To Make bean sprout and cilantro salad
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Step 1Stir the seeds in a small frying pan, over medium heat, until toasted lightly. Allow to cool and set aside.
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Step 2Wash 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.
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Step 3Halve cucumbers and tomatoes; remove seeds, then cut into 1/2 inch pieces.
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Step 4Place 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Diet:
Vegetarian
Tag:
#Healthy
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
Latin American
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