# What You Need:
→ Sprouts
01 - 1 cup mung bean sprouts
02 - 1 cup alfalfa sprouts
03 - 1 cup radish sprouts
→ Vegetables
04 - 1 small cucumber, diced
05 - 1 medium tomato, diced
06 - 1 small red bell pepper, diced
07 - 1 small carrot, grated
08 - 2 tablespoons red onion, finely chopped
09 - 2 tablespoons fresh cilantro, chopped
→ Dressing
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon fresh lemon juice
12 - 1 teaspoon honey or maple syrup (optional)
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - Rinse all sprouts thoroughly under cold running water and drain well in a colander.
02 - In a large salad bowl, combine mung bean sprouts, alfalfa sprouts, and radish sprouts.
03 - Add diced cucumber, tomato, bell pepper, grated carrot, red onion, and cilantro to the sprout mixture.
04 - In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup if using, salt, and pepper until fully emulsified.
05 - Pour dressing over salad and toss gently to coat all ingredients evenly.
06 - Serve immediately for maximum freshness and crunch.
