Mung Bean, Date and Avocado Salad with a Soy Miso Dressing

IMG_9473

 

Long, lazy summer days await. Relaxing long lunches with friends in the sun/shade. You don’t want to be spending hours in the kitchen preparing food, so I hope that this summer salad ticks all the boxes. It’s easy of assemble, tasty and not at all complicated.

IMG_9423

Mung beans are a fabulous little pulse that are really versatile. As well as salads they work really well cooked with Indian spices and in dals. They do require soaking so you have to be a little prepared. I tend to soak overnight and then boil them for around 40 minutes, the following day.

I like the variety of colour and texture in this salad. From the crunchiness of the carrot, to the smoothness of the avocado, to the sweetness of the dates. The dressing brings it all together, giving it a slightly Asian twist.

 

IMG_9485

Mung Bean, Date and Avocado Salad with a Soy Miso Dressing

Serves 4-6

500g mung beans

1 carrot, chopped into small cubes

1/2 a red onion, finely chopped

150g cherry tomatoes, quartered

1 avocado, chopped into cubes

10 dates, chopped

*********

Soy Miso Dressing

2 tbsp sesame oil

1 tbsp soy sauce

1/2 tsp chilli flakes

1 tbsp honey

1 tsp sweet miso – I use this one

1 lime – juice only

1. Place the mung beans in a large bowl and cover with cold water. Leave overnight or for at least 5 hours

2. After the mung beans have soaked, strain the water and then place them in a pan and boil them in water for 40 minutes, by which time they will have softened.

3. Finely chop all the ingredients to make the salad and toss gently together in a large mixing bow along with the cook and strained mung beans. Note: it is advisable not to prepare the avocado until you are almost ready to eat as they will begin to discolour.

4. Mix all the ingredients of the dressing together and pour over the salad. Mix with some salad tongs and serve immediately.

IMG_9462

7 thoughts on “Mung Bean, Date and Avocado Salad with a Soy Miso Dressing

      • Alix

        Hello Tori, I made the salad this evening and it was a great success. I loved it and so did James. I divided the quantities by two for us and nothing’s left 😉 it was the perfect dinner dish for James who is running a race in Battersea Park tomorrow! Beans, vegetarian, nothing’s better 🙂 thanks again Axx

  1. I love mung beans, and this combination is so unusual I have to try it especially since we have two full cartons of dates for Ramadan. Thanks for posting such an interesting recipe 🙂

    • Ooh I hope you like it. It get’s the thumbs up in my house and I particular like the sweetness from the dates in it. I think you’ll really like it but do comment back once you have tried it. Feedback is always good, even if I need to tweak things.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s