Cookbook:Simple Ayurvedic Sprout Salad

Cookbook | Ingredients | Recipes

A simple and tasty salad that make up from a variety of sprouts and vegetables.


  • 1 cup fresh mung sprouts (sprout your own and use them when the sprouts are about 1/2" long)
  • 1/2 cup deseeded peeled diced cucumber
  • 1/2 cup chopped celery
  • 1 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp chopped fresh cilantro
  • 1 tbsp sunflower seeds
  • Salt and black pepper to taste.


  1. Combine the veggies and sprouts in a glass bowl.
  2. Whisk together the salt, pepper, lemon juice and olive oil in a separate bowl.
  3. Add to the salad and toss well to mix.
  4. Garnish with the cilantro and sunflower seeds and serve at room temperature or cool.