This salad is fresh, and it has elements of crunch coming from the apples, hazelnuts, and mung bean sprouts. The sweetness coming from the apples is accented by a hint of coconut flavor coming from the coconut powder. What’s more, the hazelnuts not only add a crunchy element to the dish, but they also have a distinct nutty taste.
Any salad with coconut milk, cream, flakes, or grated comes into my list of favorites simply because it healthy and easy to prepare any meal or salad, and Hazelnut and Sprouts Salad are another I made when in a hurry for a quick fix salad. They taste exceptionally yummy, easy to make, healthy, and you just never get tired of coconut in Asia or South America, one of nature’s gifts for life. We called the coconut tree the “Tree of life for a good reason as well..”
Usually, cashew nuts are always in the pantry. Somehow on this day, there were only hazelnuts, and your guess is as good as mine. Aside from offering a unique flavor profile, hazelnuts also have plenty of benefits. These nuts are an excellent source of protein and are also full of vitamins and minerals, especially vitamin B6, folate, phosphorus, potassium, and zinc. They also provide antioxidants that are important in fighting diseases like cancer. Studies have also shown that the consumption of hazelnuts has been beneficial as well to reducing cholesterol and regulating blood pressure.
So the next time that you want to make a starter consider making this Hazelnut Sprouts Salad. It’s only delicious, but it’s also very healthy. To learn how to make this delicious salad, follow the recipe below. Also, while hazelnuts are perfect for this recipe, there are other variations for this dish. Try the original recipe here.
Hazelnut Sprout Coco salad
- 1/2 cup roasted hazelnuts
- 2 cups mung bean sprouts
- 1 apple, cubed
- 1/2 cup fine desicated coconut dry
- Salt and pepper to taste
- 1 teaspoon sesame oil (optional)
- Rosemary and thyme for garnish.
In a saucepan, over very low heat toast the Hazelnuts until crunchy.
Add cubed apples and sauté for a few minutes more. Add salt and pepper and turn off the heat.
Add the beansprouts into the pan. Mix well to allow the heat from the pan to slightly warm the sprouts.
Then, add the coconut powder and give the pan a quick toss until all ingredients are mixed well.
Place on a plate or bowl. Garnish with fresh thyme and sprigs of rosemary, and serve.
This is another version of the original of the Sprouts Coco Mix. This is actually an awesome combination, In this starter any nuts works.