Vegan Sprout Avocado Salad

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. 🙂


The Recipe

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.

sprouted moth beans

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. 

turmeric moth bean sprouts


all of the salad toppings ready and drizzled with lemon

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!


Sprouted Mung Bean Snack

Sprouted lentils and beans are so good for you and are so delicious in taste. Today, I packed sprouted mung beans as my snack with a drizzle of some spices for some taste! Feel free to play around with what you add to it depending on what you want. You can also use this as a side dish to one of your entrees or throw the sprouts into your salads/soups for some crunchiness and protein!


The Recipe

Yields 1 Serving

Serving Size: 2 cups

2 cups raw sprouted mung bean

1 wedge of lemon or lime

1 pinch of salt

1 tsp of turmeric powder



1. Cook your sprouted mung beans. To learn how to sprout, click here.

2. Place the sprouts into your container or bowl and drizzle with lemon/lime, salt, and turmeric powder. Mix it around so the spices are evenly distributed and enjoy either warm or cold anytime of the day.

Sprouted Lentil Protein Salad

I’m working in the city this summer and instead of torturing my stomach with city food everyday, I make lunch and my snacks from home and take them with me. Today, I made a lentil protein salad that is full of healthy combination of carbohydrates from the lentils, protein from the eggs, vitamins and antioxidants from the vegetables, MUFAs from the avocado, and a dash of sweetness with the fresh strawberries. This lentil salad only took me ten minutes to toss together and its so easy to take on-the-go in an air tight plastic container like above. Yummm, who knew salads could be so tasty and healthy at the same time!


The Recipe

Yields 1 Servings

Serving Size: 1 bowl

2 cups sprouted lentils (I used mung beans – click here to learn how to easily sprout your own lentils and beans)

1/2 cup of strawberries, sliced

2 hardboiled egg whites, sliced (I removed the yolks and used the egg whites only)

1 cup raw baby spinach leaves

8 cherry or grape tomatoes, halved

1/4 ripe avocado, sliced

1 dash of turmeric powder (optional)

1 pinch of salt (optional)