Sprout Salad

Photo Credits: Ravi Talwar

Sprouts and salad veggies dressed in a simple lemon dressing, this healthy salad can be had as a light breakfast too. Perfect for working people running short of time, this salad is quick to make and is delicious as well. It may even be served as a snack, starter or as an accompaniment to main course meals at parties.

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  • 1 cup Green lentil sprouts (homemade or packaged)
  • 2 tablespoons Cucumber, chopped
  • 2 tablespoons Onion, chopped
  • 2 tablespoons Tomatoes, chopped
  • 1 tablespoon Fresh Coriander (Cilantro), chopped
  • 1 Green chili, chopped (optional)
  • 1/4 teaspoon Paprika or Red Chili Powder
  • Salt, to taste
  • 1 tablespoon Fresh lemon juice
  • 1/2 teaspoon Chat Masala

Procedure for making Sprout Salad

  1. Put sprouts in a microwave safe bowl with a little water, cover and microwave for 3 minutes.
  2. Drain the water and let sprouts cool.
  3. Add cucumber, onion, tomatoes, green chilies and coriander.
  4. Add paprika, salt, chat masala and lemon juice. Toss to coat nicely and serve.

Preparation Time: 15 minutes

Serves: 2

Cook’s Tip:

  1. Sprouts of any bean (black gram, kidney beans etc) may also be used. To make sprouts at home soak lentil or gram for 4 to 5 hours in water and then keep it in a damp cloth at a warm place for 8 to 10 hours or until beans start to sprout.
  2. You may also use this sprouts maker.

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