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crumbly mung bean sprout salad with tomatoes and eggs

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Ingredients for 1 servings:

  • 100 g mung bean sprouts, freshly germinated
  • 20 cocktail tomatoes, red and yellow
  • 1 tsp mustard, hot
  • 1 tbsp apple cider vinegar
  • 2 tbsp water
  • 1 dash of Stevia
  • some herbal salt
  • Pepper, from the mill
  • chili flakes
  • 3 eggs, hard-boiled
  • 1 tbsp chives, cut into rolls

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

SIS dinner

In a bowl, prepare the salad dressing with everything from mustard to pepper. Add the sprouts and mix thoroughly. Halve the cherry tomatoes and add them as well. Slice the eggs. Place the salad in the center of the plate, arrange the egg slices around it, and sprinkle with chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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crumbly mung bean sprout salad with tomatoes and eggs