yogaspirit blog
Summer Carrot Pomegranate and Sprouts Salad
Thursday, August 06, 2015

Ingredients
Carrots - 2-3, grated
Whole moong sprouts - half a cup
Pomegranate arils - 3 Tbsp
Pepper crushed - 1/2 tsp
Olive oil - to drizzle
Lemon or lime juice - 1 tbsp
Salt - to taste
Method
Wash, trim ends of carrots, peel, and grate into a bowl.Toss in the sprouts (see note below on how to make sprouts) along with the pomegranate arils into the bowl with carrots.
Crush pepper and squeeze lime/lemon over this and add salt to taste.
Drizzle some Olive oil (alternatively you could make a dressing of Olive oil, lime juice, salt and crushed pepper)
Mix lightly and garnish with chopped cilantro.
Variations
Season with mustard seeds and asafoetida in olive oil. Add to salad, garnish with a 1 tablespoon fresh grated coconut.You could also make a salad of just split yellow moong lentils (half a cup soaked for two hours) and carrots. Garnish with some coconut and cilantro.
Substitute dates or raisins for pomegranate.
Grate some ginger in for a slightly different yet delicious taste.
Enjoy this salad by itself or as an accompaniment to rice, dal and rotis.
Sprouts
If you would like to make your own, follow this easy method:
Place whole green moong beans or lentils in a bowl and cover with enough water and leave overnight. The next morning drain the water and place the soaked moong beans in a colander and leave in a warm spot. The next day you will see cute tiny little tails popping from the moong beans. Your sprouts are ready!
comments powered by Disqus

Recent Posts
- The Importance of Advanced Training for Yoga Teachers
- Drawing inspiration from deep roots
- Summer Carrot Pomegranate and Sprouts Salad
- I left my heart in India
- Keep the flame of lady liberty alive
- We made history together!
- Let's make miracles together
- Celebrating life through grace
- Happy New Year ~ 2015
- Yoga and Ayurveda: Sister Sciences in a Family of Healing