Indian sprout salad

Jazz up that regular sprout salad recipe with an Indian curried pepper dressing.
 
Indian sprout salad recipe

Recipe from: 27 December 2012
Preparation time: 15 min
 
 

Ingredients

 
  • 180
    ml
    celery, chopped
  • 140
    g
    lentil sprouts
  • 150
    g
    chickpea sprouts
  • 1
    small cucumber, peeled, seeded and sliced
  • 90
    g
    salad onions, cut into strips
  • 90
    g
    dried turkish apricot, chopped
  • 40
    g
    baby spinach leaves
  • Dressing
  • 3
    Tbs
    PnP lemon juice
  • 3
    Tbs
    avocado oil, or olive oil
  • 1/2
    red pepper, finely diced
  • 2
    tsp
    PnP curry powder
  • 3
    tsp
    honey
  • 1
    pinch
    salt and milled pepper
Servings: Change Serving
 
 

Method

 
Toss salad ingredients together on a platter.

Whisk dressing ingredients together and season well.

Drizzle dressing over salad and serve.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

 

Read more on: recipe  |  healthy  |  salad
 

 
 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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