Sprouted Bean Salad with Macadamia Nuts, Avocado and Red Papaya
This vibrant salad highlights the valuable role of sprouted legumes, adding just a hint of bitterness that is contrasted nicely by the sweet and succulent red papaya. The salad also provides super healthy fats. It can be served as a light raw foods lunch or side dish to cooked foods.
- 3 TBSP lemon juice
- 3 TBSP extra virgin olive oil
- 1 TBSP maple syrup
- 1 small clove garlic, crushed
- 1 red birdseye chilli, finely chopped
- ¼ tsp salt
- 200 g packet (about 2 cups) sprouted mixed legumes e.g. mung beans, lentils, peas, (blue, chick) etc.
- 400 g red papaya flesh (about 1 medium papaya), cubed
- 1 ripe avocado, cubed
- 1 small bunch chives, finely chopped
- ¼ bunch fresh coriander, chopped
- 80 g rocket or small dark green leaves
- 60 g raw macadamia nuts
- Add dressing ingredients into a glass jar and shake until well combined. Put aside.
- Rinse sprouts using a fine mesh strainer and dab dry with towelling then place in a large salad bowl.
- Add the papaya, avocado, chives, coriander and pour over dressing. Toss gently using a large spoon.
- Fold in the green leaves just prior to serving and garnish with the nuts and an extra drizzle of olive oil, if desired. Store any leftovers in the fridge for up to 24 hours for best eating quality.
- Look for 200 g packs of ‘combo sprouts’ from your greengrocer.
- You can also serve the dressed salad in iceberg lettuce cups or wraps instead of using rocket.
Per serve: energy 1828 kJ (437 Cal); protein 6 g; fat 38 g; saturated fat 7 g; cholesterol 0 mg; carbohydrate 14 g; fibre 8 g; calcium 75 mg; iron 2.5 mg; sodium 181 mg