Description
A vibrant salad showcasing the nutty sweetness of sprouted green grams, paired with crisp pear and spiced pecans. Perfect as a light lunch or side dish.
Ingredients
Units
Scale
- 1/2 cups (118 ml) green gram
- 1 bartlette pear, sliced thin
- 1 carrot, julienne grated
- 2 tbsp pecans
- 2 tbsp cranberries
- extra virgin olive oil
- juice of 1 lemon
- ground black pepper
- paprika
- red chilli flakes
- sea salt
- cilantro
Instructions
- Wash the green gram well and soak overnight in plenty of water. Next morning, drain the water and wrap the soaked green gram in wet paper towels or soft cotton/cheese cloth. Keep it in a big bowl, cover and let sit in a draft free area for a day or two until well sprouted.
- Roast the pecans in the microwave in 30-second intervals for about 2 minutes. Let cool. Once crisp, add a drop of oil, paprika, and salt to taste and toss to coat.
- For the dressing, whisk together equal quantities of lemon juice and EVOO along with ground black pepper and red chili flakes.
- Toss everything together with the dressing, salt, roasted spiced pecans, and cranberries. Serve immediately.
Notes
- To speed up sprouting, rinse and drain the green gram twice daily.
- For a sweeter salad, use honeycrisp or Bosc pears instead of Bartlett.
- Store leftover salad in an airtight container in the refrigerator for up to 24 hours; the pears may brown slightly.
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Global
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 8