Meatless Monday Recipe, Sprouted Grain

Bio-Bud Avocado Salad

A delicious spring salad packed with vitamins, minerals and fiber thanks to the organic, GMO-free sprouted grains.


  • 1 cup of blanched* ShaSha Bio-Bud sprouted mung beans or lentils
  • 1 pound broccoli (2 small heads)
  • ½ pound carrots, peeled
  • 1 pound red grapes, quartered
  • ½ cup pumpkin seeds, toasted


  • 2 avocados
  • ¼ cup fresh lemon juice
  • sea salt and pepper to taste


  1. Cut the stems off the broccoli and break the head into small pieces. Place in a food processor fitted with a chopping blade and pulse until only small pieces remain. Set aside in a big bowl.
  2. Fit the food processor with the grater attachment and grate the carrots. Add them to the broccoli. Add the grapes and toasted pumpkin seeds and toss together.
  3. Rinse the bowl and place it back on the base with the chopping blade for the dressing. Scoop out the avocados into the bowl and add the lemon juice and seasoning. Process until mostly smooth. Toss dressing with the salad and serve.

* To blanche Bio-Buds, soak mung beans or lentils in cold water for 7 hours. Using 4 litres of boiling water, cook mung beans and lentils for 5 minutes. Then rinse under very cold water for three minutes.

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