Cookbook:Simple Ayurvedic Sprout Salad

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This is a simple and tasty salad made from a variety of sprouts and vegetables.

• 1 cup fresh mung bean sprouts (sprout your own and use them when the sprouts are about ½ inch long)
• ½ cup peeled, deseeded, diced cucumber
• ½ cup chopped celery
• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 1 tbsp chopped fresh cilantro
• 1 tbsp sunflower seeds
• Salt to taste
• Black pepper to taste

1. Combine the veggies and sprouts in a glass bowl.
2. Whisk together the salt, pepper, lemon juice, and olive oil in a separate bowl. Add to the salad and toss well to mix.
3. Garnish with the cilantro and sunflower seeds, and serve at room temperature or cool.