# What You Need:
→ Sprouts
01 - 1 cup mung bean sprouts
02 - 1 cup alfalfa sprouts
03 - 1 cup radish sprouts
→ Vegetables
04 - 1 small cucumber, diced
05 - 1 medium tomato, diced
06 - 1 small red bell pepper, diced
07 - 1 small carrot, grated
08 - 2 tablespoons red onion, finely chopped
09 - 2 tablespoons fresh cilantro, chopped
→ Dressing
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon lemon juice (freshly squeezed)
12 - 1 teaspoon honey or maple syrup (optional for vegan)
13 - ½ teaspoon sea salt
14 - ¼ teaspoon freshly ground black pepper
# Directions:
01 - Rinse all sprouts thoroughly under cold running water. Drain well in a colander to remove excess moisture.
02 - In a large salad bowl, combine the mung bean sprouts, alfalfa sprouts, and radish sprouts.
03 - Add the diced cucumber, tomato, bell pepper, grated carrot, red onion, and cilantro to the bowl with the sprouts.
04 - In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup (if using), salt, and pepper until fully emulsified.
05 - Pour the dressing over the salad. Toss gently with salad servers to coat all ingredients evenly without damaging the delicate sprouts.
06 - Serve immediately for maximum freshness and crunch.
