Celery and orange salad with mung bean sprouts

Ingredients for 2 servings:

• 5 tbsp mung bean sprouts *
• ½ large celeriac
• 3 large sweet oranges
• 150 g natural yogurt or soy yogurt
• 1 tbsp oil (linseed oil)
• 1 tbsp lemon juice, preferably freshly squeezed
• ½ tsp sea salt with herbs
• some pepper, freshly ground
• 2 tbsp sunflower seeds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

fruity raw vegetable salad with sprouts

Roast the sunflower seeds in a pan without fat until golden brown. Place the mung bean sprouts in a sieve, rinse thoroughly, and drain. Juice one orange, peel the remaining two oranges, and cut them into bite-sized pieces. Mix the yogurt with the orange and lemon juice and the linseed oil to make a marinade. Season with sea salt and pepper. Wash and peel the celeriac, and fold it into the marinade along with the orange pieces. Finally, fold in the mung bean sprouts and sprinkle with the sunflower seeds. * Corresponds to the amount of 1.5 tablespoons of mung beans after 3-5 days of germination. Instructions for growing mung bean sprouts: Soak mung beans in plenty of water for 12 hours. Drain the water and rinse the beans twice a day. Note: Mung bean sprouts are probably the most well-known sprouts there are and are often mistakenly referred to as soybean sprouts. Mung bean sprouts contain 25% protein and are rich in iron, potassium, vitamin C, and folic acid. Unlike other bean and pea sprouts, mung bean sprouts can also be eaten raw because they do not contain phasin.