Home » Recipes »

Bio-Bud Mung Bean & Brown Rice Avocado Salad

Bio-Bud Mung Bean & Brown Rice Avocado Salad

Tweet

DifficultyBeginner
Prep Time30 minsTotal Time30 mins

 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.

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.

Bio-Bud Mung Bean & Brown Rice Avocado Salad