Creamy Avocado and Crunchy Sprout SaladVeg
This vibrant and nutrient-packed dish combines the silky richness of ripe avocado with the refreshing crunch of fresh sprouts. Enhanced by a colorful medley of vegetables, sweet corn, and juicy pomegranate, this salad is finished with a zesty, homemade kiwi-based dressing. It offers a perfect balance of vitamins and minerals, making it an ideal choice for a wholesome lunch or dinner that satisfies the palate while keeping you energized and feeling your best.
Ingredients
1 cup Chickpeas
Mung bean sprouts: 1/2 cup
1 large Avocado
1 cup Onion (finely chopped)
1 medium Diced Carrot
1 medium Tomato (finely chopped)
1 cup Cucumber (finely chopped)
1 cup Boiled Sweetcorn
1 cup Pomegranate Seeds
1 tsp Black Salt
1 tsp Cumin Powder
1 tsp Black Pepper Powder
handful Fresh Coriander
2 piece Green Chilli
3 piece Green Garlic Cloves
1 inch Ginger
1 Kiwis (peeled & chopped)
1 tsp Honey
1 piece Lemon Juice
1 glass Water
Instructions
1
Place a sieve over a pot with a glass of water. Add chickpea and mung bean sprouts, cover, and steam for 5-6 minutes until tender but not overcooked.
2
Halve the avocado, remove the pit, scoop out the flesh with a spoon, and cut into small, uniform cubes.
3
In a large bowl, combine the prepared avocado, chopped onion, carrot, tomato, cucumber, boiled sweet corn, steamed sprouts, and pomegranate seeds.
4
Add black salt, roasted cumin powder, black pepper powder, and fresh chopped coriander to the salad base. Toss gently.
5
In a blender, add green chilies, garlic, ginger, kiwi chunks, honey, a pinch of salt, a pinch of cumin, and a splash of water. Blend until coarsely textured.
6
Add lemon juice to the dressing. Pour the dressing over the salad and toss well to coat all ingredients thoroughly.
7
Garnish with additional fresh coriander and enjoy your healthy, colorful, and delicious salad immediately.
