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Mung Bean & Spinach Salad with Sweet Citrus Vinaigrette

August 26, 2017

Super simple. Super delicious. Super nutritious. 

I think I've said about enough. 

Let's dive into it!

I served this salad with these Protein-packed Vegan Stuffed Bell Peppers

Yum, yum, yum, yum, yum. 


I'll be honest: the caramelised walnuts are the best part ❤

 

And if you don't have mung beans, any beans or lentils will do!

Enjoy!

Mung Bean & Spinach Salad with Sweet Citrus Vinaigrette 

Recipe PDF

▸ ▹ Vegan, gluten-free 

Yield: 2-4 servings 
Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min

 

INGREDIENTS: Salad

1/3 cup (42 g) chopped raw walnuts 

1 tsp (5 ml) agave syrup

 

2 cups (100 g) raw spinach 

1/2 cup (160 g) cooked mung beans, or other bean of choice

1/4 large English cucumber, thinly sliced  

1 medium carrot, shredded 

 

INGREDIENTS: Dressing

1/2 lemon, juiced (~1 Tbsp or 15 mL) 

1 Tbsp (15 mL) olive oil

1 tsp (5 mL) agave syrup  

1 tsp (5.mL) apple cider vinegar (optional) 

 

Directions

  1. Dry-roast the walnuts in a pan on medium-high heat until lightly browned, about 3-5 minutes, then add the agave syrup and stir continuously for about 15 seconds until the walnuts caramelize. Take it off the heat immediately and let cool. 

  2. To a bowl, add the vegetables and top with the caramelized walnuts. In a separate bowl, whisk together the dressing ingredients. Pour over salad when ready to eat. Enjoy!

Notes

  1. Variations: substitute walnuts for pecans or other preferred nut. Add any other vegetables of your choosing. 

  2. Speed-it-up: using canned beans speeds up the process.  

  3. Storage: if dressing separate from salad, store salad in the fridge for up to 2 days. Store dressing in the fridge for up to 4 days.  

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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