Mung beans salad with green veg & pistachios
Delight your taste buds with a refreshing mung beans salad, featuring crispy green vegetables and crunchy pistachios for a satisfying blend of flavors and textures. Perfect for a light and healthy meal.
Ingredients:
- 100 grams mung beans
- 2 courgettes
- 200 grams green asparagus
- 2 tablespoons raw pistachio nuts
- 1 liter vegetable stock
- 2-3 tablespoons fresh parsley
- 2 green onions
- 1 tablespoon olive oil
- 1 fresh lemon
- 1/2 teaspoon chilli flakes (optional)
- salt & black pepper
Instructions:
- Pour about 1 liter of vegetable broth into a medium-sized saucepan and bring it to a boil. Rinse the mung beans under cold running water and place them in the saucepan. Bring the mixture to a boil over high heat, then lower the heat to medium-low and allow it to simmer for approximately 30 minutes.
- In a large skillet, toast the pistachios. Heat the skillet over medium heat, then add the pistachios, stirring them constantly. Toast the nuts for around 3-4 minutes until they are lightly browned.
- Prepare the courgettes by slicing them and cut the asparagus according to your preference. In the same large skillet, warm the olive oil and add the courgettes and asparagus. Cook the vegetables until they turn golden and slightly crispy. For an added kick, sprinkle some chili flakes over them.
- In a large serving bowl, combine the mung beans, courgettes, and asparagus. Add in chopped fresh parsley, green onions, fresh lemon juice, a pinch of salt, and black pepper, then mix everything together thoroughly.
- Sprinkle the roasted pistachios and fresh parsley over the mung bean salad. Squeeze some extra lemon juice for added freshness.
Summary:
- Calories: 707 kcal
- Fat: 24 g
- Protein: 38 g
- Carbs: 99 g
- Potassium: 3145 mg
- Magnesium: 337 mg