Packed Lunch #9: Mung Bean Sprouts Salad

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. 🙂

I basically used some cherry tomatoes, red lettuce, 1/2 an avocado, a squeeze of lemon juice, sesame oil and soy sauce.
Mung Bean Sprouts Salad 1

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.Mung Bean Sprouts Salad 2

Pile ’em all up to make a really pretty salad! 1/2 an avocado was plenty so I saved the other 1/2 for sandwich the following day.Mung Bean Sprouts Salad 3

It fitted well into my little lunch box. Mung Bean Sprouts Salad 4

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 Safe to say, this superseded my expectations.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!

xoxoxo, Jayne


  1. That looks like a refreshing and delicious salad especially with all that wonderful avocado. Definitely not one of those salads that will make me feel like I’m missing something. Thanks for sharing this 🙂

  2. I just love avocados in my salad. This looks yummy!

  3. I’ve been avocado kicks lately and have been using for salad and sandwich! Hmmm this salad looks yummy and healthy!

    • I can’t get enough of avocados too! Too bad they aren’t native here so the prices can be a little high. But really, 1/2 an avocado can really fill me up when added on a sandwich. Really worth it.

  4. You and I are on the same wavelength this week! Your salad is like my Southwestern counterpart, lol. This week alone I’ve gone through a dozen avocados. Honestly, I’ll never tire of them.

    • Haha! I think avocados will never ever go out of style. Almost everyday I feel something I eat can be improved with slices of avocado. We’re obsessed.


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