The best kinds of meals for me are meals where I get to experiment and see what happens in the end. It gets even better it it actually tastes good. Which, I have to admit, doesn’t always happen.
I do know, though, that salads rarely fail. Especially if you made them yourself! And yes, the ingredients have to be fresh, the dressing must be good… and the works. All that granted, salads are sure-win when done right.
If you were here 2 days ago, I shared with you a really simple mung bean sprouts stirfry. It was super easy and super fresh. No holds bar. We really dug into it. But really, 6 oz (200 gms) of sprouts was a bit too much for 2 people especially when that was served alongside chicken and rice. And so I was left with about a cupful. Normally I wouldn’t want to save cooked mung beans as they leech too much water once cooked and would become rather soggy by the next day. This time however was different. I didn’t cook the sprouts to death, only turning them about in the ehat for barely 30 seconds. Hence, each sprout is still plump and juicy.
With a few other ingredients from my fridge, this turned into a rather colourful and filling lunch. For one. 🙂
It’s basically a chop and mix kinda salad. I tossed the leftover sprouts with about 1 tsp of fragrant sesame oil and 1/2 tsp soy sauce for more flavour. A good squeeze of lemon in the veggies and over the avocados for brightness.
I really enjoy clean eating like this. There are always days when I feel like having a small salad but it feels like a sacrifice. You know what I mean? Then there are salads like this that more than make up for the lack of meat or carbohydrates. I was so excited to make this that the night before, I planned my every step. Safe to say, this superseded my expectations.
On another note, I should try sprouting my own mung beans. What say you?
Hope you’re having a great lunch today!