Sprouted Mung Bean Salad
Prep time: 
Total time: 
Serves: 4
  • 1 cup plain greek yogurt
  • ¼ tsp salt
  • 1 handful arugula, chopped fine
  • 1 small bunch chives, minced
  • 8 oz mung bean sprouts (~ 2 cups) .. or the equivalent amount of cooked mung beans
  • a big handful of toasted, sliced almonds
  • 1 ripe avocado, chopped
  • extra virgin olive oil (** use the good stuff here)
  • chive flowers (** optional)
  1. In a small bowl combine the yogurt, salt, arugula, and chives
  2. In a larger bowl toss the mung beans and almonds with a splash of olive oil and a pinch of salt. Add the avocado, and gently toss once or twice more.
  3. Serve the mung beans next to the yogurt mixture and drizzle with a bit more olive oil. If you had a few chive flowers in your bunch, sprinkle them across the top.
Nutritional Data by %
% Protein: 22
% Carbs: 27
% Fat: 29
Nutrition Information
Serving size: ¼ Total Recipe Calories: 325 Fat: 17.13 Carbohydrates: 22.5 Sugar: 6.26 Protein: 18.5
Recipe by Veggies By Candlelight at https://www.veggiesbycandlelight.com/sprouted-mung-bean-salad/