Get Vibrant this summer with the mesmerizing colours and flavours of Marigold and Mixed Sprouts Salad. I bet, you gonna love it. This dish is overloaded with Nutrition. I suggest savour with your eyes first and then consume this flavourful salad prepared with edible Marigold petals, mixed sprouts, pomegranate pearls, drizzled with the zesty orange juice and honey dressing.
Preparation Time- 10 minutes
Cooking Time- 05 minutes
Serves- 4
Ingredients and quantity:
Fresh Marigold Petals, edible – 1/4
th cup / or more as desired
Green Gram, Sprouted- 1/4
th cup
Turkish Gram, sprouted- 1/4
th cup
Black Chickpeas , sprouted- 1/4
th cup
Pomegranate Pearls- 1/4
th cup
Tomatoes quartered- 1/4
th cup
Green chillies, deseeded and finely chopped- 01 no.
Fresh Cilantro , finely chopped- 1/4
th bunch ,small
For the Salad Dressing:
Orange juice- 01 tbsp.
Lemon Juice- 1/4
th tbsp.
Organic Honey- 02 tsp.
Olive oil- 1/4
th tbsp.
Chaat masala- 1/4
th tsp.
White Pepper- to taste
Salt- to taste
Method:
Wash the marigold petals thoroughly, pat dry with a paper towel and set aside.
In a deep pan add water, let it boil, wash the sprouts and blanch them for 03 to 04 minutes.
Wash them under cold water. Place the drained sprouts on a fine mesh to remove the excess of water.
In a glass bowl, mix all the ingredients mentioned from Sprouted Moong to fresh cilantro
Place in the refrigerator to chill in an airtight container.
In a small bowl mix, all the ingredients mentioned for the dressing.
Just before serving, add the dressing to the salad.
Serve chilled.
Chef Tips:
- Add the dressing to the salad just before serving, in order to prevent it from becoming soggy.
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