Vegan Fresh and Tangy Sprout Salad

Elevate your salad game with this vibrant Vegan Fresh and Tangy Sprout Salad—a refreshing medley of alfalfa and mung bean sprouts, crisp cucumber, juicy cherry tomatoes, and creamy avocado, all tied together with a zesty lime dressing sweetened with a touch of maple syrup. This nutrient-packed recipe is not only quick and easy to prepare in just 20 minutes but is also bursting with flavors and textures that bring every bite to life. Perfect as a light lunch, a side dish, or a potluck favorite, this gluten-free and dairy-free salad is both wholesome and satisfying. The fresh cilantro and red onion add a bold, aromatic finish, while the tangy-sweet dressing ensures a delightful balance of flavors. Serve it immediately for peak freshness, or chill it for an hour to let the flavors meld beautifully.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 1 cup Alfalfa sprouts
• 1 cup Mung bean sprouts
• 1 cup Cherry tomatoes
• 1 medium Cucumber
• 0.5 small Red onion
• 0.25 cup Fresh cilantro
• 3 tablespoons Lime juice
• 2 tablespoons Olive oil
• 1 teaspoon Maple syrup
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 medium Avocado

Directions

Step 1

Begin by washing all the fresh produce thoroughly. Pat dry with a clean kitchen towel.

Step 2

Slice the cherry tomatoes in half and add them to a large mixing bowl.

Step 3

Peel the cucumber if desired, and then cut it into small, bite-sized pieces. Add to the mixing bowl.

Step 4

Thinly slice the red onion and add it to the bowl with the other ingredients.

Step 5

Chop the fresh cilantro leaves and add them to the mixing bowl.

Step 6

Add the alfalfa and mung bean sprouts to the bowl, gently tossing them to combine with the vegetables.

Step 7

In a small bowl, whisk together the lime juice, olive oil, and maple syrup to create the tangy dressing.

Step 8

Season the dressing with salt and black pepper, whisking again to incorporate evenly.

Step 9

Pour the dressing over the salad, gently tossing all ingredients together until everything is well coated.

Step 10

Cut the avocado in half, remove the pit, and cut the flesh into cubes.

Step 11

Gently fold the avocado cubes into the salad to prevent them from breaking apart.

Step 12

Serve immediately for the freshest taste, or cover and refrigerate for up to one hour before serving.

Nutrition Facts

Serving size	(970.6g)

Amount per serving	% Daily Value*
Calories	696.0

Total Fat 51.5g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 1227.6mg	0%
Total Carbohydrate 59.4g	0%
Dietary Fiber 19.5g	0%
Total Sugars 26.6g
Protein 15.6g	0%

Vitamin D 0IU	0%
Calcium 142.6mg	0%
Iron 5.1mg	0%
Potassium 1814.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.7%

Protein: 8.2%

Carbs: 31.1%