Sprouted Moong and Fruit Salad / Sprouts Salad

This Sprouted Moong and Fruit Salad is highly refreshing and rich in protein and fiber. The salad is vegan, healthy, and nutritious but equally delicious, flavorful, and tempting!

The Sprouts Salad is satisfying, filling, and comforting. It consists of green moong sprouts, fruits, veggies, and seasonings and is perfect for breakfast, a side dish, or lunch.

Jump to:

• About Sprouted Moong and Fruit Salad
• Why You Will Love This Salad
• Ingredients
• How To Make Sprouted Moong and Fruit Salad
• Serving and Storing Suggestions
• Variations
• Helpful Tips
• More Salad Recipes
• Recipe Card

About Sprouted Moong and Fruit Salad

In our vegetarian diet, moong or mung beans (green grams) are often cooked at home. There are various recipes and various ways to include moong in our diet.

One healthy way to include moong beans in our diet is sprouted moong. Moong sprouts are relatively low in calories but very high in quality nutrients.

Sprouted mung beans are cholesterol-free and rich in protein, fiber, antioxidants, amino acids, vitamins, and minerals.

I often sprout the moong beans at home for various recipes. And this sprouted moong salad with fruits and vegetables is one of my favorites.

I like to include fresh fruits and vegetables to make this salad interesting, refreshing, and flavorful. However, the recipe is highly customizable; you can choose fruits and exclude the ones you do not prefer.

Why You Will Love This Salad

• The salad is without onion and garlic, vegan and vegetarian.
• It is easy to make and highly customizable.
• This Sprouted Moong and Fruit Salad is super healthy and nutritious.
• It is perfect for breakfast, a side dish, or for a lunch box.
• It is delicious with full of flavors and tastes like chaat.
• The salad is full of fresh fruits and makes the salad refreshing.

Ingredients

1. Moong Bean Sprouts: I like to cook the sprouts thoroughly but not mushy. But you can also parboil the sprouts and keep them half-cooked. However, do not use raw sprouts to make this salad.
2. Fruits: I have added apples, oranges, and grapes to this salad. I like the sweet and sour combination of these fruits with the slightly spicy salad. But you can use your choice of fruits for this recipe. However, choose fruits that do not release lots of juice and do not get mushy after chopping.
3. Vegetables: I used tomatoes, green pepper, and cucumbers. But again, add your choice of vegetables to the sprouted moong salad.
4. Herbs: Coriander leaves provide an earthy flavor to this salad. You can also add a few chopped mint leaves.
5. Green Chili: I like this salad mildly spicy, so I have added only one green chili. But you can skip it or add more chopped green chilis to your taste. Or, instead of green chili, you can also add red chili powder.
6. Salt and Black Pepper: Salt is added while boiling the moong sprouts. Also, this recipe calls for black salt and chaat masala, so be careful while adding salt. Add freshly ground black pepper to taste.
7. Black Salt: I like how it adds an earthy flavor to the dish. But you can skip it if you do not have black salt.
8. Chaat Masala: It makes the salad flavorful, and I highly recommend not to skip it.
9. Lime Juice or Lemon Juice: It enhances the flavors of the salad. Add as much as you prefer.

How To Make Sprouted Moong and Fruit Salad

• Boil 2 cups of water in a medium pot and add sprouted moong beans and salt.
• Cook the sprouts for 10-12 minutes or until they are tender and cooked but not mushy.

• Drain the excess water and let them cool completely.
• Meanwhile, chop the fruits, vegetables, and coriander leaves.

• Transfer the boiled sprouts to a large mixing bowl.

• Add chopped fruits, vegetables, coriander leaves, and green chili.
• Mix well.

• Add salt, black salt, ground black pepper, chaat masala, and lime juice.
• Toss well, taste, and adjust the seasonings if required.

• Serve the salad immediately or cover and let it chill in the fridge until the time of serving.

Serving and Storing Suggestions

• Moong Sprouts and Fruit Salad can be served immediately after preparation. Or you can let it chill in the refrigerator until the time of serving.
• It can be served for breakfast, brunch, or as a side dish.
• You can serve it as it is or with tortilla chips. Or, top the salad with some nuts or roasted peanuts for crunch.
• Store the leftover salad tightly covered in the refrigerator for up to two days. However, please note that it will taste slightly different.

Variations

Fruits: You can add other fruits, such as pomegranates, strawberries, and raw mangos.

Vegetables: Add boiled potatoes or sweet potatoes to make this salad more filling.

Dressing: Instead of adding individual spices, you can also use zesty dressing to season the salad.

Herbs: For more refreshing flavors, add chopped mint leaves.

Crunch: To add extra crunch to this salad, top it with some roasted peanuts before serving.

Roasted Cumin Powder: It adds more earthy flavors to the salad.

Helpful Tips

• Moong Sprouts: While sprouting, moong sprouts may develop a stinky smell and become slimy. In this case, do not use and discard them.
• Cooking The Sprouts: Before using the sprouts for salad, they have to be cooked. You use boiling or steaming methods to cook the sprouts. I like to cook the sprouts thoroughly, but they should still be intact and not mushy. However, you can parboil them and cook them until they are half-done.
• Making The Salad: Let the moong sprouts cool down completely before adding other elements.
• Salt: Be careful while adding salt, or add it at last after tasting the salad. Because the recipe also calls for black salt, and chaat masala also contains salt.
• Seasonings: You can add more or less seasonings as per your taste.

More Salad Recipes

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