It has been 2 weeks since I posted my Quick and easy rainbow salad. I was very happy that I got a lot of likes and views. But then one of my friends from India said that the ingredients are not so easy to get locally and are expensive. I had assumed that since they are easily available here in Singapore, it is the same throughout Asia. One of the main purposes of this blog is to introduce healthy and tasty recipes that are easy to prepare. I’ve gone against that. Pardon me for that.
His comments prompted me to try this salad recipe, thanks to him. Papaya, with all its antioxidants, phytonutrients, digestive enzymes, vitamins and minerals is good for your skin, eyes and gut health. What more, it is easily available and affordable.
The sprouted mung beans are low in calories, high in protein, iron, folate, fibre, B vitamins, vitamins K and C. They add a nutty texture and flavour to the papaya. The ginger and chilli balance out the sweetness of papaya. Whenever I use any whole beans, I sprout them which enhances the health benefits.
Now let’s get to work…
You will need (for 4)
1 medium-sized papaya, diced
1/2 cup sprouted green beans (mung beans)
1 green chilli, minced
a small piece of ginger, minced
a few sprigs of cilantro (coriander leaves) chopped fine
1 tablespoon lemon juice
zest of 1 lemon
2 tsp olive oil
salt and pepper
Mix all the ingredients and refrigerate for 20 minutes until the flavours are well infused and serve! Quick one, right?
The sprouted beans can be blanched or boiled if you can’t take it raw. There can be difficulty in digestion if you are not used to it. My suggestion is to boil it for the first time and slowly introduce a few raw sprouts the next time. However, you will be losing some of the nutrients if you cook the sprouts.
Do you have any suggestions to add to the benefits or taste of this salad? Please share your comments.