Hazelnut and Sprouts Salad

This Hazelnut & Sprouts Salad is a refreshing, crunchy delight. Crisp apples, toasted hazelnuts, and mung bean sprouts come together in a perfect balance of textures and flavors. The natural sweetness of apples is subtly enhanced by a hint of coconut, while hazelnuts add both crunch and a rich, nutty depth.

Any salad featuring coconut—whether in the form of milk, cream, flakes, or grated—instantly becomes a favorite. Coconut is not only incredibly nutritious but also a versatile ingredient that elevates any dish. This Hazelnut & Sprouts Salad is one of my go-to recipes when I need a quick, wholesome meal. In Asia and South America, the coconut tree is often called the “Tree of Life” for good reason—it’s a true gift of nature.

Originally, I planned to use cashews, a pantry staple, but hazelnuts were my only option that day. It turned out to be a happy accident! Hazelnuts bring a distinct flavor and come packed with health benefits. They’re rich in protein, vitamins, and minerals like vitamin B6, folate, phosphorus, potassium, and zinc. Plus, they’re loaded with antioxidants that help fight disease. Studies even suggest that regular consumption of hazelnuts can support heart health by lowering cholesterol and regulating blood pressure.

Next time you’re looking for a light yet satisfying starter, try this Hazelnut & Sprouts Salad. It’s not only delicious but also packed with nutrients. Follow the recipe below to bring this wholesome dish to life. And if you’d like to explore a different variation, check out the original recipe here.

Print Recipe

Hazelnut and Sprouts Salad with Coconut

Salad – International

Serves: 3 to 4 servings

Prep Time: 5 minutes – Cooking Time: 10 minutes – Total Time: 15 minutes

A refreshing, crunchy salad featuring roasted hazelnuts, mung bean sprouts, cubed apple, and desiccated coconut, offering a unique twist on a classic starter.

Ingredients

• 1/2 cup roasted hazelnuts
• 2 cups mung bean sprouts
• 1 apple, cubed
• 1/2 cup fine desiccated coconut
• Salt and pepper to taste
• 1 teaspoon sesame oil (optional)
• Rosemary and thyme for garnish:

Instructions

1

In a saucepan, over very low heat, toast the hazelnuts until crunchy.

2

Sauté the cubed apple for a few minutes; add salt and pepper, then remove from heat.

3

Add the mung bean sprouts to the pan and mix gently to allow the residual heat to slightly warm them.

4

Add the desiccated coconut and toss quickly until all ingredients are well combined.

5

Transfer to a plate or bowl and garnish with fresh thyme and sprigs of rosemary before serving.

Nutrition

• 250.0 Calories
• 16.6g Carbohydrates
• 0.0mg Cholesterol
• 17.4g Fat
• 4.6g Fiber
• 4.9g Protein
• 60.0mg Sodium
• 0.0g Trans fat

Notes

This variation of the Sprouts Coco Mix highlights hazelnuts as a delightful alternative. Feel free to experiment with different nuts for a unique twist on this starter.