Vegan Fresh and Tangy Sprout Salad
Elevate your plant-based menu with this vibrant Vegan Fresh and Tangy Sprout Salad, a light yet satisfying dish that bursts with flavor and nutrition. Featuring crisp alfalfa and mung bean sprouts, juicy cherry tomatoes, cool cucumber, and creamy avocado, every bite offers a refreshing medley of textures. The zesty lime dressing, sweetened with a hint of maple syrup, perfectly balances the salad’s tangy and savory notes, while fresh cilantro adds a fragrant, herbaceous finish. Ready in just 20 minutes, this no-cook recipe is perfect for sunny lunches or as a crowd-pleasing appetizer. Packed with fiber, vitamins, and antioxidants, it’s a wholesome choice for vegans and anyone seeking a deliciously healthy option. Perfect for SEO, this recipe will inspire your audience to embrace fresh ingredients and bold flavors.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Begin by washing all the fresh produce thoroughly. Pat dry with a clean kitchen towel.
Slice the cherry tomatoes in half and add them to a large mixing bowl.
Peel the cucumber if desired, and then cut it into small, bite-sized pieces. Add to the mixing bowl.
Thinly slice the red onion and add it to the bowl with the other ingredients.
Chop the fresh cilantro leaves and add them to the mixing bowl.
Add the alfalfa and mung bean sprouts to the bowl, gently tossing them to combine with the vegetables.
In a small bowl, whisk together the lime juice, olive oil, and maple syrup to create the tangy dressing.
Season the dressing with salt and black pepper, whisking again to incorporate evenly.
Pour the dressing over the salad, gently tossing all ingredients together until everything is well coated.
Cut the avocado in half, remove the pit, and cut the flesh into cubes.
Gently fold the avocado cubes into the salad to prevent them from breaking apart.
Serve immediately for the freshest taste, or cover and refrigerate for up to one hour before serving.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 26.6 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1815 mg | 39% | |
*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.
