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Fresh Sprouts Salad

A refreshing and nutritious salad featuring mung bean sprouts, herbed Greek yogurt, toasted almonds, and avocado, perfect for lunch or as a side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Protein Base
  • 6 oz ¾ cup plain Greek yogurt Select yogurt with live active cultures for maximum probiotic benefits.
  • 8 oz fresh mung bean sprouts Approximately 2 cups.
  • ¼ teaspoon salt Plus more to taste.
Fresh Herb Components
  • 1 handful fresh arugula, chopped Adds a peppery bite.
  • 1 bunch fresh chives, minced Optional: chive flowers for garnish.
Texture and Richness
  • 1 large handful well-toasted sliced almonds Toast until golden brown.
  • 1 ripe avocado, chopped Perfectly ripe for creaminess.
  • to taste high-quality extra-virgin olive oil Enhances flavor and helps absorption of fat-soluble vitamins.

Method
 

Preparing the Herbed Yogurt Base
  1. In a small bowl, combine the Greek yogurt with ¼ teaspoon of salt and stir until the salt dissolves.
  2. Add the chopped arugula and minced chives to the yogurt mixture, folding gently to distribute the herbs evenly.
  3. Allow the mixture to sit for a few minutes to let the flavors meld together.
Preparing the Sprouts and Toppings
  1. Rinse the mung bean sprouts thoroughly under cold water and drain well. Pat them dry with paper towels.
  2. In a larger serving bowl, combine the clean, dry mung bean sprouts with the toasted sliced almonds.
  3. If the almonds aren't pre-toasted, toast them in a dry skillet over medium heat for 3-4 minutes until golden.
Final Assembly and Presentation
  1. Drizzle the sprouts and almonds with a splash of olive oil and add a pinch of salt. Toss gently.
  2. Add the chopped avocado and toss once or twice more, being careful not to mash the avocado pieces.
  3. Serve the sprouts mixture alongside the herbed yogurt.

Notes

Store the herbed yogurt mixture covered in the refrigerator for up to 2 days. For best results, add avocado just before serving.