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Sprouts and Papaya Salad

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Brunch|dinner|lunch|Snack
Servings 4
Calories 198 kcal

Ingredients
  

  • 1 cup Papaya (Raw) -peeled and grated
  • 1 cup Green Moong Sprouts boiled
  • ¼ cup Red pomegranate seeds
  • 2 tbsp Roasted Peanuts
  • 1 tbsp Walnuts, roughly chopped
  • 1 tbsp Flax seeds
  • ¼ tbsp Red chili powder
  • ½ tbsp Jeera
  • 1 tbsp Mint leaves, roughly chopped
  • 1 tbsp Lemon juice
  • 1 tbsp Honey
  • 1 tbsp Cooking oil
  • Salt-to-taste

Instructions
 

  • Heat the oil, add the jeera, and sauté the grated raw papaya for a minute before adding the bean sprouts, stirring thoroughly and turning off the heat.
  • Mix in the salt, flax seeds, and red chilli powder.
  • Add the coarsely crushed roasted peanuts and walnuts
  • Mix in the mint leaves, lemon juice, honey and chill for a while.
  • Before serving garnish with Red pomegranate seeds. Taste and adjust the seasoning as needed.
  • Note: During the season, 2 tsp of seasame seeds, 2 tablespoon shredded raw mango/thinly sliced star fruit can be added to salad to increase flavour

Notes

Highlights:
  • Raw papaya is loaded with fiber which prevents constipation
  • Mung beans are rich in protein as well as antioxidants, which may help insulin work more efficiently and lower blood sugar levels.
  • Peanuts are wonderfully rich in vitamins and minerals
  • The immune-boosting and brain-protective omega 3 fatty acids found in walnuts and flaxseeds improve the quality of this simple and healthy meal.
 
NUTRIENT VALUES PER SERVING -
Energy
 198 Kcal
Carbohydrate
 21 g
Protein
 8 g
Fat
 7 g
Calcium
 14 mg
Iron
 0.3 mg
Total Fiber
 2.6 g