Kale Salad with Sprouted Mungbeans

AuthorDylan WerthDifficultyBeginner

Simple, yet delicious!

Yields4 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
 1 bunch Kale, chopped
 1 cup Sprouted Mung Beans, cooked
 2 Celery Sticks, thinly chopped
 3 Carrots, grated
 ¼ cup Cilantro, chopped
 ¼ cup Extra Virgin Olive Oil
 ¼ cup Lemon Juice
 Sea Salt & Pepper to taste
1

To prepare the kale (skip this step if you’re using any other kind of fresh green), first use a sharp chef’s knife to remove the center ribs from the kale, then discard the ribs. Chop the kale into small, bite-sized pieces. Place the kale, olive oil, and lemon juice in a large mixing bowl. Mix until the kale is evenly coated.

2

Combine the remaining ingredients with the kale. If using a bowl that has a lid, put the lid on and shake the salad until evenly mixed.

3

Serve.

Optional
4

Instead of using olive oil and lemon juice, try using 1/4-1/2 cup of my Cilantro-Avocado Dressing!

Ingredients

 1 bunch Kale, chopped
 1 cup Sprouted Mung Beans, cooked
 2 Celery Sticks, thinly chopped
 3 Carrots, grated
 ¼ cup Cilantro, chopped
 ¼ cup Extra Virgin Olive Oil
 ¼ cup Lemon Juice
 Sea Salt & Pepper to taste

Directions

1

To prepare the kale (skip this step if you’re using any other kind of fresh green), first use a sharp chef’s knife to remove the center ribs from the kale, then discard the ribs. Chop the kale into small, bite-sized pieces. Place the kale, olive oil, and lemon juice in a large mixing bowl. Mix until the kale is evenly coated.

2

Combine the remaining ingredients with the kale. If using a bowl that has a lid, put the lid on and shake the salad until evenly mixed.

3

Serve.

Optional
4

Instead of using olive oil and lemon juice, try using 1/4-1/2 cup of my Cilantro-Avocado Dressing!

Kale Salad with Sprouted Mungbeans
IngredientsDirections