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!
Mung Bean & Spinach Salad with Sweet Citrus Vinaigrette
▸ ▹ Vegan, gluten-free
Yield: 2-4 servings
Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min
1/3 cup (42 g) chopped raw walnuts
1 tsp (5 ml) agave syrup
2 cups (60 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
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)
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.
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!
Variations: substitute walnuts for pecans or other preferred nut. Add any other vegetables of your choosing.
Speed-it-up: using canned beans speeds up the process.
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