NUTRITION

SERVINGS

INGREDIENTS

2.5 cup Sprouted mung beans

3 tbsp Hemp hearts

1 tbsp Raw pumpkin seeds

4 tbsp Nutritional yeast

1 cup English cucumber

0.5 cup Cherry tomatoes

0.25 cup Fresh parsley

0.25 cup Fresh mint

2 tbsp Lemon juice

0.5 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Rinse the sprouted mung beans thoroughly in a fine-mesh sieve and drain well to ensure they are clean and crisp.

• 2

  Dice the English cucumber and halve the cherry tomatoes into small, bite-sized pieces.

• 3

  Finely chop the fresh parsley and mint leaves, discarding any tough stems to keep the texture delicate.

• 4

  In a large glass mixing bowl, combine the sprouted mung beans, diced cucumber, halved tomatoes, parsley, and mint.

• 5

  Add the hemp hearts, raw pumpkin seeds, and nutritional yeast to the bowl to incorporate high-quality plant-based protein.

• 6

  Drizzle the fresh lemon juice and extra virgin olive oil over the salad ingredients.

• 7

  Season with sea salt and black pepper, then toss everything together until the ingredients are evenly coated and the colors are vibrant.

• 8

  Serve immediately for maximum freshness or let the salad sit for 10 minutes to allow the lemon juice to slightly soften the sprouts.