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