Marigold and Mixed Sprouts Salad

Get Vibrant this monsoon with the mesmerizing colours and flavours of Marigold and Mixed Sprouts Salad. I bet you gonna love it…. Nutrition Overloaded!!!!! I suggest eat with your eyes first and then consume this flavourful salad prepared with edible Marigold petals, mixed sprouts, pomegranate pearls , drizzled with the zesty orange juice and honey dressing.

Preparation Time- 10 minutes

Cooking Time- 05 minutes

Serves- 4

Ingredients and quantity:

Fresh Marigold Petals, edible – ½ cup / or more as desired

Green Gram, Sprouted- 1/4^th cup

Turkish Gram, sprouted- 1/4^th cup

Black Chickpeas , sprouted- 1/4^th cup

Pomegranate Pearls- 1/4^th cup

Tomatoes quartered- 1/4^th cup

Green chillies, deseeded and finely chopped- 02 nos.

Fresh Cilantro , finely chopped- 1/4^th bunch ,small

For the Salad Dressing:

Orange juice- 02 tbsp.

Lemon Juice- 1/2 tbsp.

Organic Honey- 02 tsp.

Olive oil- ½  tbsp.

Chaat masala- 1/4^th tsp.

White Pepper- to taste

Salt- to taste

Method:

Wash the marigold petals thoroughly, pat dry with a paper towel and set aside.

In a deep pan add water, let it boil, wash the sprouts and blanch them for 03 to 04 minutes.

Wash them under cold water. Place the drained sprouts on a fine mesh to remove excess of water.

In a glass bowl, mix all the ingredients mentioned from Sprouted Moong to fresh cilantro

Place in the refrigerator to chill in an airtight container.

In a small bowl mix all the ingredients mentioned for the dressing.

Just before service, add the dressing to the salad.

Serve chilled.

Chef Tips:

1. Add the dressing to the salad just before service, in order to prevent it from becoming soggy.
2. You may add cubed / sliced Yellow or Red pimentos, if desired.