Avocado Salad

It is too hot and you are not in the mood to cook! I get it. We've all been there. Especially, during summertime in New York. If you want to eat something light, then this recipe is perfect for the occasion.  A simple summer salad comprised of tomato, cucumber and avocado. I have also added a lemon dressing and a bit of minced basil, fresh mint leaves and fresh green coriander leaves. This salad is ready in under 10 minutes with no cooking required.

Prep time: 10 minutes

Servings: 4

Ingredients:

• 2 cups tomatoes, chopped
• 1 English cucumber diced (no need to peel the skin)
• 2 avocados, diced
• 2 tablespoons minced basil
• 2 tablespoons minced mint leaves
• 2 tablespoons minced green coriander leaves
• 1/2 teaspoon ground black pepper
• 2 tablespoons fresh lemon juice
• Pinch of sugar
• Salt to taste

Directions:

1. Chop the tomatoes and cucumber and place into a bowl.
2. Cut the avocados in half. Remove the pit from the avocados and scoop out the flesh from the halves. Preserve the shells and chop the avocados into small pieces. Transfer to the bowl.
3. To make the dressing, in a small bowl, add lemon juice, black pepper, salt, mint, basil and coriander leaves. Mix it well.
4. Drizzle the dressing into the bowl. Gently stir to combine with the salad.
5. Spoon the mixture into preserved avocado shells and serve immediately.

Note:

If you like olive oil, you may add two tablespoons of extra virgin olive oil into the lemon dressing and whisk.

Sprouted Moong Salad

This simple to make salad is a healthy and refreshing meal fix on any given day. This dish is perfect for when you are craving something light and nutritious. Ready in ten minutes, you can easily take this for lunch on the go or at the office/school. Just remember you have to sprout the moong beans in advance!

Prep time: 10 minutes
Cooking time: 3 to 4 minutes
Serving: 4


Ingredients:

• 2 cups sprouted moong
• 1/2 cup tomatoes chopped
• 1/2 cup cucumber chopped
• 1/2 cup red onion chopped
• 1/4 cup raw mangoes chopped
• 2 seeded green chilies chopped
• 1/4 cup green coriander leaves chopped
• 1 1/2 tablespoon fresh lemon juice
• 1/2 teaspoon ground black pepper 
• 1 teaspoon roasted cumin seed powder (jeera powder)
• A pinch of sugar
• 1 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• salt to taste

Directions:

1. Bring 4 cups of water to a boil in a saucepan
2. Once boiling, add sprouted moong, salt and turmeric powder
3. Cook the sprouts for 2 to 3 minutes and then drain the water
4. Let the sprouts cool to room temperature
5. In a bowl add tomatoes, cucumbers, mangoes, onions, all spices including lemon juice
6. Add sprouted moong and toss the salad very lightly
7. Garnish the salad with green chili and chopped green coriander leaves

How To Make Sprouts:

Soak the whole moong beans in water for 10 to 12 hours. Drain the water and then wrap the beans in a muslin cloth or you can leave them in a bowl with a cover and with very little water (1 tablespoon). Store the soaked moong beans in a warm dark place or oven for a 1 to 2 days until sprouted.