Mungo sprouts salad with mango and tempeh
Spring is knocking on the door and we have the first spring tip for sprouting for you - in the form of a salad with mungo sprouts. Fresh sprouted beans in combination with mango and herbs not only taste great, but also strengthen immunity and support digestion.
Main dish, Salad 5 - 15 minutes Coconut oil, Cashews
- a handful mungo sprouts (you can sprout your own)
- 95 g tempeh
- 1 carrot
- 1 mango
- a handful fresh mint leaves
- a handful fresh cilantro leaves
- 1 tablespoon organic coconut oil
- pinch of Himalayan salt
- a handful organic cashews
- 1 tablespoon organic coconut nectar
- 1 tablespoon lemon juice
Halve the mango, cut off the skin and the flat pit. Cut a grid in the pulp with a knife, press the peel in with your thumbs so that the cut mango cubes stick out, and cut from the peel. Put in a bowl. Cut the carrot into thin strips and mix with washed mung sprouts, mango, coconut oil, and chopped herbs. Then add the pan-fried pieces of tempeh to the salad and mix.
In the meantime, prepare the nut dressing. Using a blender, chop cashews into smaller pieces, add lemon juice and coconut nectar and mix. Pour into the salad and mix everything carefully.
Enjoy your meal!