Mung Bean Salad with Avocado, Cucumber and Lemon-Dijon Dressing

Fresh, crisp, and genuinely nourishing, this mung bean salad with avocado and cucumber is the kind of wholesome lunch that feels both light and complete. The mung beans bring plant protein and satisfying body, the avocado melts into a creamy richness, and the lemon-Dijon dressing pulls everything together with a bright, savory edge.

Ingredients

• Dried mung beans — 200g (7 oz)
• Fresh cucumbers — 2
• Cherry tomatoes — 200g (7 oz)
• Avocado — 1
• Red onion — 1/2
• Dill — 10g (1/4 oz)
• Parsley — 10g (1/4 oz)
• Extra virgin olive oil — 3 tbsp
• Lemon juice — 2 tbsp
• Dijon mustard — 1 tsp
• Honey — 1 tsp
• Salt — 3/4 tsp
• Ground black pepper — 1/4 tsp
• Sesame seeds (optional) — 1 tbsp

Step-by-Step Recipe

1. Rinse the mung beans under cold water. Place them in a saucepan with water in a 1:3 ratio, bring to a boil, and simmer for 25–30 minutes until tender but still lightly firm. Drain, cool, and pat dry.
2. Slice the cucumber into half-moons, halve the cherry tomatoes, dice the avocado, and cut the red onion into thin half-rings. Finely chop the dill and parsley.
3. Make the dressing: whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
4. In a large salad bowl, combine the cooled mung beans, cucumber, cherry tomatoes, avocado, and herbs. Pour over the dressing and toss gently.
5. Finish with sesame seeds and serve immediately, or chill for 15 minutes for a more vibrant flavor.

Nutritional Value per Serving

Tips and Variations

• Sprouted mung beans: Use sprouts instead of cooking for a crunchier, even fresher salad.
• Without honey: Swap in maple syrup, a pinch of sugar, or leave it out entirely for a sharper dressing.
• Add-ins: Bell pepper, radishes, spinach leaves, or arugula work beautifully here.
• Protein boost: Add feta, brined cheese, or roasted chicken breast.
• Storage: Dress just before serving; undressed salad keeps in the refrigerator for up to 2 days, dressed salad for up to 12 hours.

Frequently Asked Questions

• How do I cook mung beans so they don’t turn mushy?
  Do not soak them for too long. Simmer in gently boiling water for 25–30 minutes and start checking early. Drain immediately, then cool.
• Can I substitute another legume for mung beans?
  Yes, green lentils or chickpeas work well. The flavor will shift slightly, but the salad will still have plenty of texture and substance.
• How do I keep the avocado from browning?
  Toss the avocado pieces with some of the lemon juice right away.
• Can I make the dressing without mustard?
  Yes. Replace it with 1 tsp apple cider vinegar or finely chopped capers for a sharper note.