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Moong Salad
Vegetarian
Lunch/Dinner
Fat (g) / Serving
14.63
Net carbs (g) / Serving
Protein (g) / Serving
Servings
2
6.14
3
Ingredients
Ingredients | Grams | Net Carbs | Protein | Fat |
---|---|---|---|---|
200 grams Sprouted moong | 200 | 6.78 | 0.18 | 13.56 |
150 grams 1 cucumber | 150 | 2.2 | 0.24 | 4.4 |
120 grams 1 medium tomato | 120 | 3.22 | 0.24 | 6.44 |
2 Tbsp olive oil | 28.6 | 0 | 28.6 | 0 |
2 Tsp Apple cider vinegar | 8.4 | 0.08 | 0 | 0.16 |
Salt & Pepper to taste | 0 | 0 | 0 | 0 |
Directions
Boil about 100 gms of sprouted moong. Add salt to the moong when it is put to
boil. After 10 mins drain and allow to cool.
Leave it in the refrigerator for about 20-25 mins to become slightly cold.
Finely chop 1 cucumber and 1 medium size tomato and add to the boiled moong.
Chop some lettuce leaves and add them to the salad.
Olives and capsicum can be added for taste.
For the dressing, add 1 tablespoon of Olive oil, 1 teaspoon of vinegar, salt and
pepper to taste.
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