¼ lb blanched BIO-BUD sprouted mung beans
¼ lb BIO-BUD sprouted brown rice (cooked & blanched)
1 ripe avocado (pitted and sliced)
Seaweed nori strips
¼ cup broccoli (cooked or raw)
arugula salad
1 chopped green onion
1 cucumber
black seeds for garnish
½ lemon juiced
¼ cup olive oil
sea salt and pepper to taste
1
In a mixing bowl, mix the cooked mung beans and brown rice.
2
Season with salt and pepper and add a little olive oil.
3
Place mung bean mixture in two serving bowls and add the balance of the ingredients.
4
Mix lemon juice, olive oil and salt and pepper to taste for the lemon dressing. Drizzle over the salad.
CategoryRecipes for Sprouted Mung Bean
Ingredients
¼ lb blanched BIO-BUD sprouted mung beans
¼ lb BIO-BUD sprouted brown rice (cooked & blanched)
1 ripe avocado (pitted and sliced)
Seaweed nori strips
¼ cup broccoli (cooked or raw)
arugula salad
1 chopped green onion
1 cucumber
black seeds for garnish
½ lemon juiced
¼ cup olive oil
sea salt and pepper to taste
Directions
1
In a mixing bowl, mix the cooked mung beans and brown rice.
2
Season with salt and pepper and add a little olive oil.
3
Place mung bean mixture in two serving bowls and add the balance of the ingredients.
4
Mix lemon juice, olive oil and salt and pepper to taste for the lemon dressing. Drizzle over the salad.