Salad with sprouts and persimmon

Ingredients for 4 servings:

• 2 handfuls of mung bean sprouts, fresh
• ½ melon(s) (bitter melon/bitter cucumber), from the Asian store
• 1 persimmon
• 1 avocado(s)
• 1 carrot(s)
• 1 garlic clove(s)
• 1 heaped tsp chili powder, Korean, (Gotchugaru), if you don’t have any, use less chili!
• ½ lemon(s), juice
• 3 tbsp olive oil
• 1 tbsp coconut blossom sugar
• fried onions
• Peanuts, roasted, chopped
• Coriander leaves

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with avocado and bitter melon, exotic and different

Wash the sprouts and drain. Wash the bitter melon, remove the seeds, halve it, and then slice it. Cut the persimmon into bite-sized pieces. Peel the avocado and also cut it into bite-sized pieces. Peel and grate the carrot. Press the garlic clove. Mix everything with the remaining ingredients. Fried onions, roasted and chopped peanuts, and/or fresh coriander leaves are suitable toppings. This salad serves 4 as an appetizer.