While cold dishes like salads are not always recommended in Ayurveda, this recipe contains all the necessary nutrients and tastes to be part of a wholesome meal, especially at lunchtime.
Little gem lettuce
Baby plum tomatoes
Seeds (such as sunflower seeds, brown and black sesame seeds)
Sprouted beans (such as pinto beans, mung beans, and chickpeas)
Lemon juice to taste
Olive oil to taste
Pink rock salt to taste
Black pepper to taste
1/2 tsp ghee or olive oil to sauté the ginger and seeds
2cm ginger (peeled)
Sauté the ginger in ghee or coconut oil until fragrant. Add the seeds and turn off the heat when they start to brown.
Add the sautéed ginger and seeds, along with the sprouted beans, to the chopped vegetables.
Add the dressing (lemon juice, olive oil, salt, and pepper) to taste, and mix well.
Garnish with coriander leaves and enjoy with cumin basmati rice and/or dal, depending on your needs.
Note: The recipe doesn't include specific measurements, as I prefer to use what I have on hand and adjust the amounts to my taste. Feel free to experiment and adjust the recipe to your liking.