Marigold and Mixed Sprouts Salad

Marigold and Mixed Sprouts Salad

Get Vibrant this monsoon with the mesmerizing colours and flavours of Marigold and Mixed Sprouts Salad. I bet you gonna love it…. Nutrition Overloaded!!!!! I suggest eat with your eyes first and then consume this flavourful salad prepared with edible Marigold petals, mixed sprouts, pomegranate pearls, drizzled with the zesty orange juice and honey dressing.

• Preparation Time- 10 minutes
• Cooking Time- 05 minutes
• Serves- 4

Ingredients and quantity:

1. Fresh Marigold Petals, edible – ½ cup / or more as desired
2. Green Gram, Sprouted- 1/4^th cup
3. Turkish Gram, sprouted- 1/4^th cup
4. Black Chickpeas, sprouted- 1/4^th cup
5. Pomegranate Pearls- 1/4^th cup
6. Tomatoes quartered- 1/4^th cup
7. Green chillies, deseeded and finely chopped- 02 nos.
8. Fresh Cilantro, finely chopped- 1/4^th bunch, small

For the Salad Dressing:

1. Orange juice- 02 tbsp.
2. Lemon Juice- 1/2 tbsp.
3. Organic Honey- 02 tsp.
4. Olive oil- ½  tbsp.
5. Chaat masala- 1/4^th tsp.
6. White Pepper- to taste
7. Salt- to taste

Method:

1. Wash the marigold petals thoroughly, pat dry with a paper towel and set aside.
2. In a deep pan add water, let it boil, wash the sprouts and blanch them for 03 to 04 minutes.
3. Wash them under cold water. Place the drained sprouts on a fine mesh to remove the excess of water.
4. In a glass bowl, mix all the ingredients mentioned from Sprouted Moong to fresh cilantro
5. Place in the refrigerator to chill in an airtight container.
6. In a small bowl, mix all the ingredients mentioned for the dressing.
7. Just before serving, add the dressing to the salad.
8. Serve chilled.

Chef Tips:

1. Add the dressing to the salad just before serving, in order to prevent it from becoming soggy.
2. You may add cubed/sliced Yellow or Red pimentos if desired.

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