Marigold and Mixed Sprouts Salad

Get Vibrant this monsoon with the mesmerizing colours and flavours of Marigold and Mixed Sprouts Salad. I bet you gonna love it…. Nutrition Overloaded!!!!! I suggest eat 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:

  1. Fresh Marigold Petals, edible – ½ cup / or more as desired
  2. Green Gram, Sprouted- 1/4th cup
  3. Turkish Gram, sprouted- 1/4th cup
  4. Black Chickpeas, sprouted- 1/4th cup
  5. Pomegranate Pearls- 1/4th cup
  6. Tomatoes quartered- 1/4th cup
  7. Green chillies, deseeded and finely chopped- 02 nos.
  8. Fresh Cilantro, finely chopped- 1/4th bunch, small

For the Salad Dressing:

  1. Orange juice- 02 tbsp.
  2. Lemon Juice- 1/2 tbsp.
  3. Organic Honey- 02 tsp.
  4. Olive oil- ½  tbsp.
  5. Chaat masala- 1/4th tsp.
  6. White Pepper- to taste
  7. Salt- to taste

Method:

  1. Wash the marigold petals thoroughly, pat dry with a paper towel and set aside.
  2. In a deep pan add water, let it boil, wash the sprouts and blanch them for 03 to 04 minutes.
  3. Wash them under cold water. Place the drained sprouts on a fine mesh to remove the excess of water.
  4. In a glass bowl, mix all the ingredients mentioned from Sprouted Moong to fresh cilantro
  5. Place in the refrigerator to chill in an airtight container.
  6. In a small bowl, mix all the ingredients mentioned for the dressing.
  7. Just before serving, add the dressing to the salad.
  8. Serve chilled.

Chef Tips:

  1. Add the dressing to the salad just before serving, in order to prevent it from becoming soggy.
  2. You may add cubed/sliced Yellow or Red pimentos if desired.

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