The salad is suitable for consumption in these hot summer months. The cold nature of the mung and the bitter taste of the arugula will refresh our body, macadamia nuts and avocados will provide quality fats. Enjoy your meal.
125g mung beans
1 larger avocado (or 2 smaller)
arugula (or dandelion leaves)
80 g of macadamia nuts
We first soak the mung beans in a bowl for 10-12 hours, then rinse them and let them germinate (germination time 1-3 days; here it is necessary to rinse and change the water at least twice a day).
Rinse the sprouted mungo again, pour it into a bowl and add finely chopped avocado and mango, a few arugula leaves, add a little salt.
Finely chop the macadamia nuts (but we can also leave them whole), fry them slightly dry and sprinkle them on the salad.
Thanks to nuts and avocado, the salad is rich in quality fats; add a little olive oil for possible flavouring.
We can use daisy or dandelion flowers for decoration.
Sprouted mung beans
Sprouted mung beans are a rich nutritional source of protein, B vitamins, potassium, magnesium, calcium, iron and other important substances. According to Chinese dietetics, we classify them as an element of water. Due to their refreshing to cool nature, we recommend including them in your diet in the summer months. Due to their taste neutrality (slightly sweet taste), mung sprouts can be used in almost any salad.
Sweet pear – avocado
According to the Chinese dietetics, avocado (the fruit of the sweet pear) belongs to the element of the earth, it has a slightly sweet taste and a refreshing nature, it replenishes blood and yin. Harmonizes the liver, moisturizes the lungs and intestines. It is very nutritionally rich, especially in minerals (potassium, copper, magnesium, phosphorus) and vitamins (C, E, K, H, B3 and B5), the pulp contains quality fats in the form of fatty acids (oil, palmitic and linoleic). Due to its high protein content, it is also recommended for breastfeeding mothers. It is used to support the treatment of ulcers and has beneficial effects on the skin.
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