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Crunchy Sprouted Salad


  • 3 cups lentil sprouts

  • 3/4 cup seeded, diced cucumber

  • 3/4 cup seeded, chopped tomato

  • 1/2 cup chopped green onions

  • 3 tablespoons chopped fresh cilantro

  • 3/4 cup thinly sliced radishes (optional)

  • 1 tablespoon and 1-1/2 teaspoons extra virgin coconut oil

  • 3 tablespoons lemon juice

  • 1 tablespoon and 1-1/2 teaspoons white wine vinegar

  • 2-1/4 teaspoons dried oregano

  • 3/4 teaspoon garlic powder

  • 2-1/4 teaspoons curry powder

  • 3/4 teaspoon dry mustard

  • 1-1/2 pinches salt and pepper to taste

Total Time: 35 min Prep: 15 min Cook: 0 min
Yield: 12 Level: easy


  1. In a medium bowl, combine the lentil sprouts, cucumber, tomato, green onions, cilantro and radishes. Toss lightly.
  2. In a smaller bowl, whisk together melted coconut oil, lemon juice, white wine vinegar, oregano, garlic powder, curry powder, mustard, salt and pepper. Drizzle the dressing over the salad, and toss lightly to coat. Chill for 20 to 30 minutes to allow the flavors to blend before serving.