Coming up with an interesting and delicious salad recipe that does not include the normal leafy greens often requires a bit of creativity. We love sourcing and experimenting with the most interesting and unusual recipes we can find. And the quicker and easier they are, the better. This mung bean and avo salad is packed full of nutrients, is quick and easy and exceptionally yum!
Why Mung Beans
Mung beans are considered one of the healthiest beans. Locally produced, they are a great source of protein and inflammation-fighting nutrients. Often used as bean sprouts in stir fries and salads, they can also be eaten in whole cooked form or used in split mung bean form for more softer-textured dishes. Have a look at our product page for more details on the benefits of mung beans and mung bean recipes.
Ultimate Mung Bean Salad Recipe
The combination of avo, almond flakes, and apple with the mung beans give such a unique taste and texture explosion. It is one of those meals that makes you feel filled with goodness and fresh energy. Super simple to make and easy to store as a lunchbox or on-the-run meal, it's definitely worth a try.
- 1 cup mung beans (sprouted)
- 3 cups water (or broth)
- 1 small onion (milder red or stronger flavoured white, depending on your preference for onion flavour)
- 2 celery (ribs, trimmed and sliced cross-wise into c-shapes)
- 1 apple (diced)
- 1 avocado (ripe, sliced)
- 1/3 cup flaked almonds
- 1/4 cup olive oil
- 1 tablespoons dried parsley
- 2 tablespoons lemon juice
- sea salt
- ground black pepper
Bring the water to boil in a medium pot. Add the mung beans and gently boil for 5 minutes. Remove the pan from the heat. Cover and let stand for at least 4 minutes and up to 8 minutes, depending on the desired texture. Drain.
Mix the mung beans with the onions, celery, apple, avocado, almonds, olive oil, parsley, lemon juice and salt and pepper. Toss well and serve.
If you are feeling daring add some cranberries or raisins to your salad for a sugary sweet pop.