Refreshing Raw Mango & Sprout MedleyVeg
Experience the essence of summer with this refreshing and colorful salad. This dish perfectly balances sweet, tangy, and peppery flavors by combining crunchy sprouted moong with juicy ripened mangoes, tart raw mango, and fresh vegetables. It is a nutritious, light, and vibrant meal that comes together in minutes. Ideal as a wholesome snack or a healthy addition to any meal, this salad is gluten-free, vegan, and packed with unique, fresh textures that are sure to brighten up your dining table.
Ingredients
1 tsp Oil
1 1⁄2 cup Moong Sprouts (Bean)
1 tsp Salt
1 tsp Turmeric Powder
1 cup Boiled Sweetcorn
1 cup Raw Mango
1 piece Tomato (chopped)
1 cup Pomegranate Seeds
1 cup Cucumber (chopped)
1 cup Roasted Peanuts
1 tbsp Lemon Juice
1 tsp Black Pepper (roughly crushed)
Ripened mango (diced): 1
Instructions
1
Heat the oil in a pan over medium heat.
2
Add the sprouted moong to the pan.
3
Season with salt and turmeric powder, then sauté for 2 to 3 minutes, being careful not to overcook them.
4
Remove from the heat and transfer the sautéed sprouts into a large mixing bowl.
5
Add the boiled sweet corn, chopped raw mango, chopped tomato, pomegranate seeds, chopped cucumber, and roasted peanuts to the bowl.
6
Mix in the diced ripened mango.
7
Drizzle with lemon juice and sprinkle with the crushed black pepper and black salt.
8
Toss all the ingredients together gently until well combined and serve immediately.
