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Sprouted Bean and Lentil Salad with Lime-Herb Coconut Dressing

A protein-rich, colourful salad using sprouted Great Northern beans and brown lentils, fresh vegetables, and a creamy coconut-based dressing.

Ingredients
  

  • ½ cup sprouted Great Northern beans
  • ½ cup sprouted brown lentils
  • 1 cucumber diced
  • 1 ripe tomato diced
  • ¼ red onion finely chopped
  • ½ red bell pepper, diced
  • ¼ cup spring onions chopped
  • 2 tbsp coconut milk
  • 1 tbsp coconut oil or olive oil
  • 1 tbsp lime juice
  • 1 small garlic clove finely grated (optional)
  • 1 pinch fresh or dried herbs (like parsley or salt and pepper to taste
  • 1 pinch chili flakes optional

How to make it
 

  1. Make the dressing:
    – in a small bowl, whisk together coconut milk, coconut oil, lime juice, garlic (if using), herbs, salt, pepper, and chili flakes.
  2. Prepare the salad:
    – in a large bowl, mix together sprouted beans, sprouted lentils, and all the chopped vegetables.
  3. Dress the salad:
    – pour the dressing over the salad and gently toss everything together.
  4. Serve:
    – serve fresh, or chill in the fridge for 20–30 minutes to let the flavors blend
    – enjoy as a light meal or with rice or flatbread.

Tip…

Photo: Chanel and Dior making sprouts