For lunch today, I made an avocado salad with sprouted moth beans. Everything I used was raw except the moth beans, which I cooked. However, if you’re on a raw vegan diet, you can easily use raw sprouted moth beans in this recipe and have it taste just as good with more crunchiness! What I love about this salad is that it is packed with antioxidants and fiber, and I also threw in some lemon juice and turmeric powder for an anti-inflammatory effect. The salad was a great to-go lunch for work today, and I have to say that the avocado made it perfectly yummy in my tummy for sure. 🙂
Yields 1 Serving main dish
Serving Size: 1 salad bowl
1/2 cup cooked sprouted moth beans (you can use raw sprouted moth beans as well)
2 cups raw spinach, chopped
1 cucumber, diced w/ skin
8 cherry or grape tomatoes, sliced
1/4 avocado, diced
1 tsp turmeric powder
1 lemon wedge juice or 1 tsp lemon juice
Salt as per needed (optional)
1. Wash and cut all the vegetables carefully. On the side, cook the sprouted moth beans if you aren’t looking for a completely raw salad. To learn how to sprout moth beans, click here.
2. Sprinkle the moth beans with turmeric powder and drizzle all of the salad toppings with your lemon juice. You can add a little salt if your tastebuds need it.
3. Once all the ingredients are ready, layer the salad by placing the sprouted moth beans first, then the spinach, followed by the tomatoes and cucumbers, and finally the avocado. Shake/mix up the salad as you wish to mix all of the ingredients together and enjoy!