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

Mungo sprouts salad with mango and tempeh

Ingredients:

For salad

  • 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

For dressing

Instructions:

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!

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