Dill Leaves Breakfast Salad
About Dill Leaves Breakfast Salad
Dilli leaves salad for breakfast! Really, How will it taste was my husband's first reaction when he was asked (or rather forced to eat salad for breakfast). Raw and plant-based diet can be confusing for people who have been always eating cooked food for breakfast. Eating just a salad for morning breakfast can be overwhelming as the body is used to eating cooked food. More over after eating this light breakfast one will enjoy the lunch meal which can be taken around 12 PM and early dinner at 6:30- 7 PM which means no unnecessary junk in between.
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Recipe Time & More
Ingredients
- 1/4 cup Moong Beans (Green, Whole, Sprouts)
- 1/4 cup Bengal Gram (Kala chana)
- 2 tbsp Fresh Coconut (Shredded )
- 1 Tomato
- 25 gm Dill Leaves
- Salt (as per taste)
- 1/2 tsp Lemon Juice
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Instructions
- Making fresh sprouts at home is always better than buying from the market. Please check out the notes to make sprouts.
- Put Spouts (Whole green Moong beans) and Bengal gram whole (Kala Chana) together. Chop tomato.
- Sprinkle freshly grated coconut.
- Chop dill leaves and add it to the salad, Sprinkle lemon juice and salt.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 471kcal | Carbohydrates: 67g | Protein: 24g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 54mg | Potassium: 932mg | Fiber: 9g | Sugar: 4g | Vitamin A: 3193IU | Vitamin C: 41mg | Calcium: 177mg | Iron: 6mg
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Kirti Misra
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This looks so appealing! Thanks for sharing.
Such a great recipe! Can’t wait to try it.
I’m in love with this recipe already!