Spring salad… almost

Recently, doing some cleaning, I’ve found a bag of mung beans. I was wondering what can I do with it because usually I used mung beans to prepare thick beans soup together with adzunki beans and fresh ginger. But such a soup is good for winter and I needed something light. One major advantage of using mung beans is that you don’t need much time to cook them, half an hour is enough and you don’t have to drench it before cooking. So once again I’ve chosen a time saving dish :).


  • 1,5 cup mung beans
  • bunch of radish
  • bunch of spring onion
  • 1 yellow pepper
  • 1 avocado
  • lemon juice from 1 lemon
  • 4 tbsp linen seed oil
  • salt, pepper

Cook the mung beans in a slightly salty water for about 25-30 minutes until soft. Slice the radish, chop the spring onion, slice the pepper into cubes, peel the avocado, cut into four pieces and then slice it. After beans have cooled down mix them with the rest of the vegetables. Add lemon juice, linen seed oil and some salt and pepper to taste.

A delicious and light snack, perfect for supper.

Today I bought fresh asparagus and can’t wait to prepare something special :). Now I dream only about polish strawberries, but for that I’ll have to wait a bit longer, but I’m a patient person, I believe…